Hello everyone.

Today I am sharing with you my personal and very simple recipe for making delicious pasta and lentils.

My children love it and can’t wait for me to make it.

Here are some tips for making pasta and lentils:

Choose the right lentils: Use green or brown lentils for pasta and lentils as they hold their shape well during cooking. Red lentils tend to become mushy, which is better suited for soups.

Pre-soak lentils: While not necessary, soaking lentils for a few hours or overnight can help reduce cooking time and improve digestibility.

Add flavor with aromatics: Sauté onions, garlic, and other aromatics in olive oil before adding the lentils and liquid. This will enhance the flavor of the dish.

Use good quality pasta: Choose a pasta shape that will hold up well with the lentils, such as small shells or tubes. Cook the pasta separately and add it to the lentils towards the end of cooking.

Add herbs and spices: Enhance the flavor of the dish with herbs like thyme, rosemary, or bay leaves, and spices like cumin or paprika. Adjust the seasoning to taste.

Use vegetable or chicken broth: For added flavor, cook the lentils in broth instead of water. This will give the dish a richer taste.

Adjust the consistency: If the dish is too thick, add more broth or water. If it’s too thin, cook it uncovered for a few more minutes to allow some of the liquid to evaporate.

Serve with toppings: Garnish the dish with fresh herbs, grated Parmesan cheese, or a drizzle of olive oil before serving for added flavor and texture.

Store leftovers properly: Store any leftover pasta and lentils in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

Pasta and lentils is a nutritious and hearty dish that can be enjoyed on its own or as a side dish. It’s versatile, easy to make, and perfect for a comforting meal. 


Pasta & Lentils

Today I am sharing with you my personal and very simple recipe for making delicious pasta and lentils.
My children love it and can’t wait for me to make it.
Course Italian Soups
Cuisine Italian
Servings 4


  • 1 1/4 of lentils 250 grams
  • 1 stalk of celery
  • 5 cherry tomatoes
  • 1 clove of garlic
  • 2 carrots
  • 4 cups of pasta
  • salt to taste
  • extra virgin olive oil to taste


  • First we slice the cherry tomatoes in half, celery and carrots.
  • In a pot we put a clove of garlic along with the cherry tomatoes, celery and carrots.
  • We add the lentils and cover with water.
  • We add a tablespoon of salt and let it cook initially on a high flame.
  • As soon as the water starts to boil, turn the heat to low and let it cook for about an hour.
  • Remove the garlic clove.
  • I usually taste the lentils to check if they are cooked.
  • When the lentils seem cooked, you can turn off the flame and add a tablespoon of extra virgin olive oil.
  • Meanwhile, cook the pasta.
  • When the pasta is cooked, you have two options:
  • Add the pasta to the lentils or serve the pasta in the dish by adding the lentils to it.
  • Variation: If you want to make the dish more succulent, you can sauté a clove of garlic and once removed, add the oil to the lentils.
  • As for pasta shapes, I suggest you use either small shapes or you can try spaghetti or broken linguine.
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