Pasta and Lentils (Pasta e Lenticchie)

Why You’ll Love This Recipe

I love how this recipe transforms basic ingredients into something so rich and comforting. There’s no need for broth or cream—the pasta releases starch as it cooks, thickening the pot into a velvety, flavorful bowl of goodness. It’s budget-friendly, vegetarian, and doesn’t require any fancy techniques. Plus, I can tweak it depending on what’s in my pantry, making it one of my go-to weeknight dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 tablespoons extra-virgin olive oil, plus more for serving
1 yellow onion, coarsely chopped
8 garlic cloves, smashed and peeled
Kosher salt and black pepper
1 cup brown or green lentils
3 thyme sprigs (optional)
3 fresh or dried bay leaves (optional)
1 (28-ounce) can whole peeled tomatoes, cut with scissors in the can
10 ounces tubular or ridged pasta (like penne or radiatore, or long noodles broken into pieces)
Freshly grated Parmesan cheese, for serving

Directions

1. I heat the olive oil in a large pot or Dutch oven over medium-high heat. Then I add the chopped onion and smashed garlic, seasoning with salt and pepper. I cook them for 5–7 minutes, stirring occasionally, until the onions are golden and tender.

2. I add 5 cups of water, the lentils, and the thyme and bay leaves if I’m using them. I bring it all to a boil, then reduce the heat and simmer partially covered for 25–30 minutes, until the lentils are just al dente.

3. Once the lentils are tender, I stir in the canned tomatoes and a teaspoon of salt. I bring the pot back to a boil and then add the pasta. I cook it, stirring often to prevent sticking, until the pasta is tender. This usually takes 10–20 minutes, sometimes a bit longer than the package suggests. I add more water ¼ cup at a time if the pot starts to dry out.

4. After the pasta is cooked, I turn off the heat and discard the thyme and bay leaves. I stir in freshly grated Parmesan, cover the pot, and let it sit for 3 minutes before serving to let the flavors come together.

5. I finish each bowl with a drizzle of olive oil and an extra sprinkle of Parmesan.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 45–50 minutes
Total time: About 1 hour

Variations

Sometimes I add a Parmesan rind while simmering the lentils to boost the umami flavor. I also like tossing in chopped carrots or celery with the onion to build more depth. For heat, a pinch of red pepper flakes does the trick. And when my pasta drawer is a mess, I just use a mix of shapes—it adds fun texture.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days. When reheating, I add a splash of water to loosen the texture since the pasta tends to soak up more liquid over time. I reheat gently on the stovetop or in the microwave until warmed through. It tastes even better the next day.

FAQs

Can I use canned lentils?

I prefer dried lentils for this dish because they cook with the pasta and help thicken the broth. But in a pinch, I’ve used canned lentils—just reduce the water to about 3 cups, add the lentils with the tomatoes, and cook the pasta in the same pot.

What kind of pasta works best?

Short, ridged pasta like penne, rigatoni, or radiatore work great because they grab onto the sauce. Broken spaghetti or mixed pasta shapes also work well, especially for a rustic feel.

Can I make this gluten-free?

Yes, I just swap in my favorite gluten-free pasta. I keep an eye on it while it cooks—it tends to soften quickly and can break down faster than wheat pasta.

Is this dish vegan?

It is, as long as I skip the Parmesan or use a plant-based version. The richness from the olive oil and tomatoes still makes it incredibly flavorful without the cheese.

Can I freeze this?

I don’t usually freeze it because the pasta can become mushy when thawed, but if I want to prep ahead, I freeze the lentil-tomato base before adding the pasta. Then I thaw and cook the pasta fresh when I’m ready to serve.

Conclusion

This Pasta e Lenticchie recipe is a celebration of simplicity—earthy lentils, sweet tomatoes, starchy pasta, and a few aromatics come together to make a meal that feels both nourishing and indulgent. It’s a dish I rely on when I want comfort, warmth, and a full belly without much effort. Whether I serve it with crusty bread or enjoy it on its own, it’s always a bowl of pure satisfaction.

Print