Pasta Lenticchie (Pasta with Lentils)
Updated: Oct 28, 2020
Buongiorno, molto, bella and bello amica and amico's!
(Feel free to correct me..)
Today's recipe (as you may have already guessed) is Italian, it's a traditional Neapolitan dish, this dish will really surprise you, you HAVE to give this a go....
I have had this recipe forever. When I first saw it, I thought what an interesting combination, I really should give it a go but on the other hand, what’s the point it’s going to go in the bin.
No one is going to eat pasta with lentils…..
When I was looking for inspiration a couple of weeks ago it came up again but this time I thought why not.
This is apparently a traditional Neapolitan dish and a very affordable one at that! Which is why it was so popular with the not so wealthy community.
I decided not to mess (too much) with this recipe because
1. It’s TRADITION
2. I don’t want to wake up with a horse’s head in my bed. (If you’re young and don’t know what I’m talking about, watch the Godfather.)
This dish is vegetarian but can be vegan if you omit the cheese, it's only for garnishing and use plant-based milk and if you cook with gluten-free pasta it’s G.F as good as it did.
I have made it several times since.
This dish is vegetarian but can be vegan if you omit the cheese, it's only for garnishing and use plant-based milk and if you cook with gluten-free pasta it’s G.F
I really urge you to try this. You will be uber surprised at how delicious this simple dish is!
2 tablespoons olive oil
1 small onion, finely chopped
1 medium carrot finely chopped
3 garlic cloves crushed
1 tin brown lentils, rinsed
1/2 bunch thyme sprigs
6 cups vegetable stock
250g of tubular pasta
1/2 cup whole milk or almond milk
1/4 cup finely chopped parsley
Grated parmesan for garnish
1tablespoon tomato paste
Salt and pepper to taste
In a medium saucepan, heat the olive oil over medium-high heat. Stir in the onion and carrot, until soft, about 5 minutes.
Add the garlic and cook for 1 minute, season with salt and pepper.
Add lentils, tomato paste, thyme and cook for 5 minutes.
Add stock and bring to a boil.
Reduce heat and simmer with the lid slightly ajar, till lentil are tender, about 45 minutes.
Bring the lentils to a boil once again and add pasta and milk. cook uncovered, stirring often so the pasta doesn’t stick and the liquid has reduced to a creamy, ragout-like sauce. about 10-15 min.
Discard the thyme sprigs. Garnish with parsley and parmesan.
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!
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