November 12th, 2024
Recipes
Lentil Ditalini Pasta
Valentina P
- Difficulty
•
- Time 35"
A super comforting bowl of short dittalini pasta, tender lentils, and simple vegetables. The consistency of this pasta is our favorite part - it lies somewhere between a pasta dish and a soup. Only 1-pot, easy, and delicious.
How To MakeDiet Type: Plant-based
Shopping List
- 10 ounces dittalini pasta (Note 1)
- 8 cups water
- 1 cup green lentils (180 grams)
- 2 large carrots, peeled
- 2 small celery stalks
- 1/2 yellow or brown onion
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- red pepper flakes, to taste
Instructions
- Step 1: Chop the peeled carrots into large 2 inch pieces, cutting any very thick pieces in half. Chop the celery stalks into smaller 1 inch pieces. Thinly slice the onion.
- Step 2: Place the water, lentils, carrot, celery, onion, and salt in a large pot. Bring the water to a boil, cover with a lid, and then lower the heat to medium. Simmer the lentils over medium heat for about 20 minutes, or until slightly softened but not fully cooked.
- Step 3: Add the pasta to the pot of lentils and stir to combine. Continue cooking the pasta, covered, for another 8 minutes. Stir every few minutes. Taste the pasta to ensure both the lentils and pasta are cooked. The amount of liquid should be somewhere between a pasta and soup consistency. If you'd like it more soup-like, add in an extra ladle of water until your preferred consistency is reached. Remove from the heat and stir in the olive oil and pepper flakes.
- Serve: Ladle the pasta into bowls and enjoy with a spoon. Note: If enjoying leftovers of this soup, you'll probably need to warm it up with some extra water to loosen it back up.
Recipe Notes
Note 1: This recipe will also work well with gluten-free dittalini pasta. Since all pasta varieties absorb water differently, the exact liquid quantities may vary from brand to brand.
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What you should eat next
Lentil Ditalini Pasta
PT35M 10 ounces dittalini pasta (Note 1) 8 cups water 1 cup green lentils (180 grams) 2 large carrots, peeled 2 small celery stalks 1/2 yellow or brown onion 1/4 cup extra-virgin olive oil 1 teaspoon salt red pepper flakes, to taste Gluten Free Vegan 4 Servings
Ingredients:
