Pasta e Lenticchie

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So this recipe is probably about a month old because that’s how remiss I am in posting, and I’ve honestly forgotten most of the details/modifications I made…I just know that it was really good! I got the recipe from my hero Mark Bittman’s How to Cook Everything, and he got it from Lidia Bastianich. I think the only subsitution I made was to use bacon instead of pancetta and I may have omitted the tomatoes. Super delicious, easy to make, and with a fancy Italian name to boot!

Pasta e Lentichhie

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 6 ounces pancetta
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 large carrot, peeled and shredded
  • 2 fresh bay leaves
  • 1 cup canned San Marzano whole tomatoes, hand-crushed
  • 2 cups brown lentils, rinsed and drained
  • 8 cups water
  • 1 tablespoon kosher salt
  • 8 ounces ditalini
  • grated Grana Padano or Parmigiano-Reggiano, for serving

Pour 2 tablespoons olive oil into a large Dutch oven and heat over medium heat. Cut the pancetta into ¼-inch strips and add them. Cook until they begin to render fat, about 3 to 4 minutes. Add the onion, celery, carrot, and bay leaves. Cook until wilted, about 5 minutes. Add crushed tomatoes and bring to a simmer. Cook until thickened, about 10 minutes. Once it’s thickened, add lentils, water, and the tablespoon of salt. Bring to a simmer, cover, and cook until lentils are just tender, about 30 minutes. Add the ditalini, and cook, covered, until pasta is al dente, about 8 minutes. Serve with a drizzle of olive oil and some grated cheese.

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