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Classic Neapolitan Pasta and Lentils Fiesta

A comforting bowl of pasta paired with lentils, this Italian meal is a celebration of simple ingredients crafted together to provide a depth of flavors. Enjoy the delicate balance of al dente pasta, rich lentils, and a touch of aromatic basil in this rustic Neapolitan dinner.
5
1 hr 18 min
TOTAL TIME
512
CALORIES
$2.04
PER SERVING
Classic Neapolitan Pasta and Lentils Fiesta
Ingredients
PASTA AND LENTILS FIESTA
4 SERVINGS
Brown Lentils
1 cup brown lentils
rinsed
Tomato Paste
1 tbsp tomato paste
Crushed Red Pepper Flakes
1/4 tsp crushed red pepper flakes
Cherry Tomatoes
1 cup cherry tomatoes
halved
Fresh Basil
1 tbsp fresh basil
chopped
Fresh Thyme
3 sprigs fresh thyme
Vegetable Broth
5 cups vegetable broth
Yellow Onion
1 small yellow onion
finely chopped
Garlic
2 cloves garlic
finely minced
Olive Oil
2 tbsp olive oil
Carrot
1 medium carrot
peeled and finely chopped
Kosher Salt
1 tsp kosher salt
Fresh Bay Leaves
1 whole fresh bay leaves
Short Tubular Pasta
8 oz short tubular pasta
like ziti
Whole Milk
1 cup whole milk
Freshly Ground Black Pepper
1/2 tsp freshly ground black pepper
Grated Parmesan
grated parmesan
for serving
Directions
PASTA AND LENTILS FIESTA
18 min
PREP TIME
1 hr
COOK TIME
1 hr 18 min
TOTAL TIME
1
Heat the olive oil in a large saucepan over medium-high heat until shimmering.
2
Add the onion, carrot, and garlic to the saucepan, and sauté them until they become soft, making sure not to brown them.
3
Add the lentils, tomato paste, thyme, bay leaf, red pepper flakes, salt, and pepper to the saucepan. Stir to mix.
4
Pour in the vegetable broth, increase the heat, and bring the mixture to a boil.
5
After achieving a boil, reduce the heat to low, cover the saucepan leaving the lid slightly ajar, and simmer until the lentils are tender.
6
In the meantime, cook the pasta in a large pot of boiling salted water until al dente according to the package instructions. Once cooked, drain the pasta.
7
Add the halved cherry tomatoes to the lentils, followed by the milk, and cook for an additional 10 minutes on medium-low heat.
8
After discarding the bay leaf and thyme sprigs from the lentil mixture, add the cooked pasta to it, stirring well to combine.
9
Divide the pasta and lentil mixture between serving bowls. Top with freshly grated Parmesan and chopped basil before serving.
Health Info
Macros
77g
CARBS
13g
FAT
23g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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