Pasta e Lenticchie, or pasta and lentils, is a comforting one‑pot dish from Naples. Dried green lentils are simmered with passata, aromatic vegetables, herbs and pancetta, then cooked together with small pasta to create a rich, budget‑friendly meal full of classic Italian flavour.
Quick recipe overview
- Flavour – earthy lentils with sweet soffritto vegetables, garlic, herbs and salty pancetta for deep Italian flavour.
- Time – about 1 hour from start to finish.
- Perfect for – a cosy weeknight dinner or family meal.
- Serve with – crusty bread to mop up the sauce; the dish is hearty and filling on its own.
Pasta and lentils follows the Neapolitan tradition of cooking pasta directly in the sauce, as in pasta e patate (pasta and potatoes) and pasta e piselli (pasta with peas). The pasta releases starch as it cooks, thickening the sauce into a stew‑like, comforting texture. There are many regional variations; this version includes pancetta but can easily be made vegetarian by omitting it.
Ingredient notes
- Pasta – choose a small shape such as ditali, pasta mista or small shells so it cooks evenly with the lentils.
- Lentils – use dried green lentils; they cook quickly yet keep their shape. Avoid red lentils, which will become mushy.
- Pancetta – smoked or unsmoked pancetta works; guanciale is a good alternative. Omit for a vegetarian version.
- White wine – optional. The dish is tasty with or without it; if using, any dry Italian white such as Pinot Grigio or Vermentino is fine.
A visual walk‑through of the recipe
Step 1 – Finely chop carrot, celery and onion and sweat them in olive oil until soft but not browned to build the base flavour. Add diced pancetta and the herbs and cook a few minutes more (photos 1–2).
Step 2 – Add garlic for a few minutes, then pour in the white wine and reduce by half. When the wine aroma has faded, stir in passata, rinsed lentils and stock. Bring to a gentle simmer, cover and cook on low for 30 minutes so the lentils soften and the flavours meld (photos 3–5).
Step 3 – After 30 minutes, remove the lid, add a good pinch of black pepper, then add the water and the small dried pasta. Simmer uncovered, stirring occasionally, until the pasta is al dente and the sauce has thickened to your liking (about 10 minutes). Adjust seasoning and serve (photos 6–8).
Recipe tips and FAQs
Consistency – cooking pasta in the sauce creates a thick, stew‑like texture. For a lighter dish, cook pasta separately and combine with the lentils at the end; no extra water will be needed in that case.
Adding salt – if you use pancetta and a full‑salt stock, wait until the end to taste before adding salt. Some pancetta is very salty, so you may not need any additional salt.
Yes. You can prepare the dish up to the point where the lentils are cooked. Keep off adding pasta or extra water until you are ready to finish and serve, otherwise the pasta will overcook.
More comforting pasta dishes to try
Pasta
Pasta e Piselli (Pasta with Peas)
Pasta
Pasta e Patate (Pasta and Potatoes)
Pasta
Pasta e Ceci (Pasta with Chickpeas)
Pasta
Tortellini alla Panna
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Step By Step Photos Above
Step photos and helpful tips accompany this recipe to make it easy to follow.
Pasta e Lenticchie (pasta and lentils)
By Emily
Ingredients
- 1 carrot
- 1 celery stalk
- 1 onion
- 1/4 cup Italian white wine (60ml) – optional
- 3.5 oz diced pancetta (100g) – optional
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 1 sprig rosemary
- 1 cup passata (250g)
- 3/4 cup dried green lentils, rinsed (150g)
- 2 1/2 cups small pasta (200g) such as ditali or small shells
- 3 cups vegetable stock (700ml)
- 1 3/4 cups water (400ml)
- Olive oil
- Salt and pepper to taste
Instructions
- Finely chop the carrot, celery and onion. Heat 1–2 tablespoons olive oil in a large pot and sauté the vegetables until soft but not browned, about 10–15 minutes.
- Add the pancetta with the bay leaf and rosemary and cook another 5 minutes. Stir in the garlic and sauté 3–4 minutes more.
- Pour in the white wine and reduce for a couple of minutes. Add the passata and vegetable stock, then stir in the lentils. Bring to a simmer, cover and cook on low for 30 minutes.
- After 30 minutes, uncover, add a generous pinch of black pepper, then add 400ml water and the dried pasta. Bring back to a simmer and cook uncovered, stirring occasionally, until the pasta is al dente (about 10 minutes). Taste and add salt if needed, then serve.
Notes
- Control the consistency – the pasta will absorb liquid as it cooks; loosen with a splash of water if it becomes too thick.
- Reheating leftovers – keep leftovers for up to one day; reheat on the stove and add water to adjust texture.
- Freezing – freeze before adding pasta. Defrost fully and add pasta and water while reheating on the stove.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- All vegetables are medium sized unless specified.
- Recipes are tested using a fan (convection) oven where applicable.
Nutrition
Calories: 488 kcal | Carbohydrates: 73 g | Protein: 21 g | Fat: 11 g | Fiber: 15 g
Nutrition information is automatically calculated and should be used as an approximation.
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