Pasta with Lentils or Other Legumes

Lentil Pasta with Tomato and Herbs is a hearty and satisfying dish that brings together the delightful combination of lentils, vegetables, pasta, and aromatic herbs. This recipe is a perfect example of how simple ingredients can come together to create a delicious and nutritious meal that is both versatile and comforting.

Lentils are the star of this dish, as they cook quickly and provide a rich source of protein and fiber. However, you can also use various other legumes such as small beans, canned, or frozen beans, making it a versatile recipe that allows you to work with what you have on hand. The lentils or beans are simmered with chopped carrots, onions, and tomatoes, creating a flavorful and hearty sauce that complements the pasta perfectly.

Lentil Pasta with Tomato and Herbs is a versatile dish that you can adjust to your preferences. You can make it into a more-beans-than-pasta-type dish, like White Beans with Cabbage, Pasta, and Ham, or turn it into a flavorful soup like Pasta e Fagioli, by adjusting the ingredients and liquid accordingly.

Whether you’re looking for a wholesome and nutritious weeknight dinner or a comforting dish to warm you on chilly evenings, Lentil Pasta with Tomato and Herbs is the perfect choice that brings together simplicity, taste, and nourishment in every mouthful.

MAKES: 6 to 8 servings

TIME: About 1 hour

INGREDIENTS:

• 3/4 cup dried lentils, washed and picked over, or 1 1/2 to 2 cups cooked or canned small beans
• 2 carrots, chopped
• 1 large or 2 medium onions, chopped
• 2 cups chopped tomato (drained canned is fine)
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh marjoram or oregano or 1 teaspoon dried
• 3 tablespoons extra virgin olive oil
• 1 pound elbows, shells, or other cut pasta
• 1 teaspoon minced garlic

INSTRUCTIONS:

1. In a large pot over medium heat, combine the lentils, chopped carrots, half of the chopped onion, and enough water to cover the lentils. Simmer until the lentils are tender but not mushy, which should take approximately 20 to 30 minutes. Check frequently to avoid overcooking. Add the chopped tomato, sprinkle with salt and pepper, and add half of the chopped herb. Stir and cook for another 10 minutes, keeping the mixture warm over low heat. If you prefer, you can refrigerate the sauce for a day or two or freeze it for several weeks.
2. Bring a large pot of water to a boil and add salt. In a medium skillet over medium-high heat, heat 2 tablespoons of the olive oil. When hot, add the remaining chopped onion and cook, stirring occasionally, until it begins to brown and become crisp, approximately 10 minutes.
3. Cook the pasta in the boiling water until it is still fairly firm and a bit chalky in the center. Drain the pasta, reserving about a cup of the cooking water. Stir the pasta into the lentils along with the minced garlic, cooked onion, and the remaining chopped herb and olive oil. Add enough pasta-cooking water to moisten the mixture. Cook for 2 or 3 minutes, or until the pasta is just tender. Taste and adjust the seasoning, and serve the Lentil Pasta with Tomato and Herbs in a warm bowl.

TIPS:

• Feel free to experiment with different types of legumes and pasta to suit your taste. You can try using precooked, canned, or frozen beans to save time and adjust the cooking time accordingly. The beauty of this recipe lies in its versatility, so have fun customizing it to your liking!

Savor the delicious blend of lentils, vegetables, pasta, and herbs in Lentil Pasta with Tomato and Herbs, and enjoy a wholesome and delightful dish that will surely become a family favorite. With its nourishing ingredients and delightful flavors, this recipe is perfect for bringing comfort and satisfaction to your dining table.