Ingredients (~4 servings)
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, grated
- 2 tablespoons tomato paste
- 1 can (14 oz) cherry tomatoes or diced tomatoes
- 1 cup Puy lentils (French green lentils), rinsed
- 6 cups chicken or vegetable stock
- 1 bay leaf
- 1 sprig fresh rosemary
- 2 cups small pasta (ditalini, small shells, or orzo)
- 5 tablespoons olive oil (divided)
- Zest of 1/2 lemon
- Small handful fresh parsley, finely chopped
- Parmesan cheese for serving
- Salt and black pepper to taste
Build the Soffritto
Heat 3 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion, carrot, and celery along with a generous pinch of salt.
Cook for ~15 minutes. You want the vegetables to completely soften and start to stick to the bottom of the pan slightly; this caramelization is where the flavor comes from.
Add the grated garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red.
Simmer the Lentils
Pour in the canned tomatoes and use your spoon to crush them. Add the rinsed lentils, chicken stock, bay leaf, and rosemary sprig.
Bring the pot to a boil, then lower the heat to a simmer. Cook for ~25 minutes. The lentils should be tender but not falling apart yet.
Cook the Pasta in the Broth
Stir the dry pasta directly into the pot with the lentils.
Simmer for ~8-10 minutes, or until the pasta is al dente. Stir frequently, as the starch from the pasta will thicken the liquid and can cause it to stick to the bottom.
If the mixture gets too thick before the pasta is done, add a splash more water or stock. You want a texture that sits somewhere between a soup and a risotto.
Make the Gremolata and Finish
While the pasta cooks, mix the chopped parsley, lemon zest, and the remaining 2 tablespoons of olive oil in a small bowl with a pinch of salt.
Taste the pasta stew. Season aggressively with salt and plenty of black pepper. Remove the bay leaf and rosemary stem.
Ladle into bowls and top with a generous spoonful of the lemon-parsley oil and grated Parmesan.
One Pan Lentil Pasta
Ingredients
Ingredients (~4 servings)
- 1 large yellow onion finely diced
- 2 medium carrots peeled and finely diced
- 2 stalks celery finely diced
- 2 cloves garlic grated
- 2 tablespoons tomato paste
- 1 can cherry tomatoes or diced tomatoes 14 oz
- 1 cup Puy lentils French green lentils, rinsed
- 6 cups chicken or vegetable stock
- 1 bay leaf
- 1 sprig fresh rosemary
- 2 cups small pasta ditalini, small shells, or orzo
- 5 tablespoons olive oil divided
- Zest of 1/2 lemon
- Small handful fresh parsley finely chopped
- Parmesan cheese for serving
- Salt and black pepper to taste
Instructions
- Sauté onion, carrot, and celery in olive oil over medium heat for 15 minutes until softened.
- Add garlic and tomato paste, cook 2 minutes.
- Pour in tomatoes, lentils, stock, bay leaf, and rosemary. Bring to boil, then simmer 25 minutes.
- Stir in pasta and cook 8-10 minutes until al dente, adding water if needed.
- Mix parsley, lemon zest, and remaining olive oil.
- Season stew with salt and pepper, remove bay leaf and rosemary.
- Serve topped with lemon-parsley oil and Parmesan.
