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One Pan Lentil Pasta

Pasta and lentils usually create sludge, but if you nail the liquid ratio, the starch from the pasta creates a thick, creamy broth without dairy. The key is cooking the vegetables down until they dissolve before adding stock, building a savory foundation that cheap pantry staples need to taste expensive.
prep time:15 minutes
cook time:50 minutes
total time:1 hour 5 minutes
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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.

Notes

Aim for a texture between soup and risotto. Stir frequently to prevent sticking.
Did you make this recipe?Let me know how you liked it below!