Pasta e Lenticchie (pasta and lentils)

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A rich and comforting one-pot Neapolitan recipe made with green lentils and pasta simmered with tomato, herbs and pancetta.

Prep Time25

Cook Time40

Total Time1 5

Course: pasta

Cuisine: Italian

Servings: servings

Finely chop the carrot, celery and onion. Heat 1-2 tablespoons of olive oil in a large pot and saute the vegetables until soft but not browned (about 10-15 minutes).
Next, add the pancetta with the bay leaf and rosemary and cook for a further 5 minutes. Add the finely chopped garlic cloves and saute for another 3-4 minutes.
Add the white wine and let it reduce for a couple of minutes, then add the passata and vegetable stock. Add the lentils and stir in. Bring to a simmer, then cover and simmer on low for 30 minutes.
After 30 minutes, remove the lid and add a good pinch of black pepper. Add 400ml (1 and 3/4 cups) of water and the dried pasta. Bring back to a simmer and cook uncovered, stirring every so often until the pasta is al dente (about 10 minutes). Taste for seasoning and add salt if needed then serve.

Control the consistency - the pasta will start to absorb the liquid as it cooks. It the sauce gets too thick you can loosen it with more water.
Reheating leftovers - leftovers will keep well for up to 1 day (any longer and the pasta is too soft). Reheat on the stove until piping hot, add more water to adjust the consistency.
Freezing - I recommend freezing this before adding any pasta or additional water. Defrost completely then add the pasta and water whilst reheating on the stove.