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Best Easy Pasta e Lenticchie Recipe

Name: Best Easy Pasta e Lenticchie Recipe
Total time: 60 min
Yield: 350 g
Ingredients: dry brown lentils 1 cup; small pasta (ditalini or elbow) 1.5 cups; yellow onion 1 pieces; carrot 1 pieces; celery stalk 2 pieces; olive oil 3 tbsp; vegetable broth 4 cups; tomato paste 2 tbsp; garlic cloves 3 pieces; dried oregano 1 tsp; bay leaf 1 pieces; salt 1 tsp; black pepper 0.5 tsp

Lentils and pasta unite in a thick, nourishing Italian soup passed down through generations. This vegetarian mediterranean dish is high in protein and fiber, ideal for a healthy calorie deficit approach.

Cook 60 min Difficulty NORMAL 320 kcal

#vegetarian #mediterranean #high protein #diabetic friendly

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Ingredients

Main ingredients

dry brown lentils 1 cup
small pasta (ditalini or elbow) 1.5 cups
yellow onion 1 pieces
carrot 1 pieces
celery stalk 2 pieces
olive oil 3 tbsp
vegetable broth 4 cups

Seasonings/Sauce

tomato paste 2 tbsp
garlic cloves 3 pieces
dried oregano 1 tsp
bay leaf 1 pieces
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 46 g 57%

Protein 14 g 18%

Fat 7 g 20%

Serving size 350g

Cooking steps

1

Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery; sauté until vegetables are softened (about 6–8 minutes), stirring frequently.
2

Add minced garlic and tomato paste to the pot. Cook for 2 minutes, stirring constantly to lightly caramelize the paste and garlic.
3

Stir in lentils, oregano, bay leaf, and vegetable broth. Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 30 minutes, checking moisture and stirring occasionally.
4

Remove bay leaf. Add pasta, salt, and black pepper. Raise the heat to medium and cook uncovered, stirring often to prevent sticking, about 10–12 minutes until pasta is al dente and soup thickens.
5

Taste and adjust seasoning as needed. Let soup rest for 5 minutes before serving, allowing flavors to meld and moisture to settle for best texture.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredients are brown lentils and small pasta, which together create the signature thick, hearty texture. Lentils add both protein and fiber, while pasta offers comforting substance, forming the identity of Pasta e Lenticchie.

Q. Which step is most important for heat control?

Maintaining a gentle simmer while cooking lentils (Step 3) is crucial for even tenderization and avoiding excessive evaporation. Once you add the pasta (Step 4), raising the heat slightly speeds up cooking but demands frequent stirring to prevent sticking.

Q. How can I avoid mushy pasta or lentils?

Add the pasta only after the lentils are tender, then cook it just until al dente by monitoring texture in the last few minutes. Let the soup rest before serving so the pasta finishes gently without overcooking. Avoid cooking both together at high heat for too long.

Q. What's the calorie and protein content per serving?

Each 350g serving provides about 320 kcal and 14g protein, making this a high-protein yet calorie-conscious meal with a balanced nutritional profile.

Q. Is this recipe suitable for vegetarians and a mediterranean diet?

Absolutely. All ingredients are plant-based, and the recipe centers on olive oil, vegetables, and legumes. It's tagged as vegetarian and mediterranean, meeting the standards for both diets.

Best Easy Pasta e Lenticchie Recipe

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