Pasta e Lenticchie with a Nutritional Twist
Servings: 4 servings
Calories:
A cozy pasta e lenticchie recipe inspired by Italian tradition, featuring maltagliati an easy homemade spinach pasta for simple, nourishing comfort.
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Ingredients
- 1 cup onion finely diced
- 1 cup carrot finely diced
- 1 cup celery stalk finely diced
- 3 cloves garlic minced
- 1 cup dried brown or green lentils rinsed and picked through for pebbles or other debris
- ½ teaspoon sea salt plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼-½ teaspoon crushed red pepper flakes optional
- 1 bay leaf
- 1 teaspoon fresh rosemary finely chopped (or ½ tsp dried)
- 2 tablespoons tomato paste for a slightly richer broth
- 6½ cups vegetable broth divided (4 cups and 2½ cups) or water
- 1 cup maltagliati pasta or substitute ditalini, tubetti, or broken spaghetti. Try ½ batch of my Healthy Homemade Spinach Pasta with Semolina Flour
- 2-3 tablespoons gourmet balsamic vinegar like any found at California Balsamic,
Instructions
- In a large pot or Dutch oven, warm olive oil over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook gently for 6–8 minutes, stirring often, until soft and fragrant. Add the garlic and cook for 30 seconds.
- Stir in the lentils, bay leaf, rosemary, black pepper, red pepper flakes (optional), and tomato paste. Add 4 cups of vegetable broth, bring to a gentle boil, then reduce to a simmer. Cover and cook for about 20 minutes, until the lentils are just tender.
- While the lentils are simmering, prepare your pasta: either make ½ batch of Healthy Homemade Spinach Pasta with Semolina Flour or measure your packaged pasta.
- Stir in the remaining 2½ cups of broth and add the pasta. Cook uncovered, stirring frequently, until the pasta is tender and the stew thickens, about 8–10 minutes. Add an extra ½ cup of broth if needed. The consistency should be hearty and spoonable, not soupy.
- Taste and adjust seasoning. Remove the bay leaf. Let the pot rest off the heat for 5 minutes to allow flavors to deepen.
- Serve in bowls, finishing with fresh herbs and a drizzle of high-quality balsamic vinegar. like any found at California Balsamic.
