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Pasta with lentils and chestnuts is a hearty autumnal Italian combination rich in plant protein. This vegetarian mediterranean dish is high protein and makes a warming family dinner.
Rinse the dried lentils under cold water. In a large pot, heat 2 tbsp olive oil over medium heat, then add chopped onion, celery, and carrot; sauté for 5 minutes until softened.
Add minced garlic and cook for 1 minute, being careful not to let it brown.
Stir in the lentils and the bay leaf, pour in the vegetable broth, and bring to a simmer over medium-high heat. Reduce heat to low and cover; cook for 25 minutes until lentils are tender but not mushy.
Add the roughly chopped chestnuts and season with salt and black pepper. Simmer uncovered for another 5 minutes.
Meanwhile, cook the pasta in a separate pot with salted boiling water until just al dente (about 2 minutes less than package directions). Drain and reserve 1/4 cup pasta water.
Combine the drained pasta with the lentils and chestnut mixture. Add reserved pasta water and remaining 1 tbsp olive oil, stirring gently over low heat for 2 minutes to integrate flavors without breaking up the chestnuts.
Remove the bay leaf, adjust seasoning if needed, and sprinkle with fresh parsley before serving.
