Description
A simple and nutritious one-pot meal featuring lentils and pasta simmered in flavorful broth with tomatoes and spices.
Ingredients
Scale
- 1 ¼ cup dried brown or green lentils, rinsed
- 1 ¼ cup short pasta shapes (ditalini, elbows, orecchiette, mezzi rigatoni)
- 5 cups vegetable or chicken broth, plus more if needed
- 8 cherry tomatoes, cut in half
- 1 Tbsp olive oil, plus more for drizzling
- 2 garlic cloves, minced
- 1 small-sized onion, diced
- 1 Tbsp tomato paste
- 1/4 tsp ground cumin
- Fine salt, to taste
- 1/8 tsp black pepper, plus more to taste
Instructions
- Heat oil in a large pot over medium heat. Add the diced onion and sauté for about five minutes, until translucent and fragrant.
- Add the minced garlic, halved cherry tomatoes, and bay leaves, stirring for a minute to release their aroma.
- Mix in the rinsed lentils, ground cumin, tomato paste, broth, and black pepper. Increase the heat to bring the mixture to a simmer.
- Cover the pot with a lid, lowering the heat to medium-low. Allow it to simmer for about 20 to 25 minutes, or until the lentils soften.
- Taste and adjust the seasoning according to your preference.
- Add the pasta and cook gently over medium heat until al dente, stirring frequently to avoid sticking.
- If the stew appears too thick, gradually add more water or broth to reach your desired consistency.
- Before serving, drizzle with olive oil, season with freshly ground black pepper, and garnish with chili flakes and chopped parsley for added flavor.
Notes
Serve with crusty bread for soaking up the broth and a side salad for freshness. Can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg