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Pasta with lentils

Recipe for the most popular traditional legume soup

by Ada Parisi
5 min read
Minestra di pasta con le lenticchie, ricetta rustica con i legumi

How to make thick and creamy pasta with lentils at home

Pasta with lentils: Here's How to make the most popular legume soup at home, thick and creamy. Today we're really going for the classic with a Rustic Plate, traditional, farmer, You can't miss on our table. The Pasta soup with lentils it's always a A great classic of Italian peasant cuisine.

Pasta and lentil soup: Here's how to make it at home

Let's say that at least once a week it would be a must to eat the legumes (Chickpeas, broad beans, beans, lentils, soy). And that it would be better in the Soups legumes, that are an exceptional source of protein, Add at least a little’ pasta or rice to have a dish nutritionally complete, Since the carbohydrate combined with the legume allows the organism to better assimilate all proteins in legume.

The easiest way to prepare the Pasta and lentils is a soup, as I did. A small Sauté, then the lentils and finally the pasta or the rice. About lentils, I highly recommend you to try the amazing one as well RAGU’ VEGAN LENTIL to dress the fettuccine. You will not regret traditional meat sauce. And still, if you love the soups, the delicate PUMPKIN SOUP, SPELLED AND LENTILS or the LENTIL AND KALE SOUP.

Pasta with lentils: How to cook this legume

I used the lentils from Castelluccio di Norcia PDO, but you can choose those of Altamura, di Ustica, Colfiorito, del Fucino, or even the peeled red lentils If you don't like 'pellicine'. The Pasta soup with lentils It's a poor man's dish, complete and healthy, of those to be rediscovered. Unlike other legumes, lentils don't need to soak, so if you keep the lentils always in the pantry and don't know what to prepare, This is a very quick dish to prepare and excellent in every sense, from that taste to that health (for example, perfect for vegans). Take a look at all my RELATED LINKS and I wish you good day!


Minestra di pasta con le lenticchie, ricetta rustica con i legumi

PASTA AND LENTILS (easy and vegan recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


300 grams of lentils of Castelluccio di Norcia Dop (or those who prefer)

150 grams of linguine pasta broken or you prefer

half carrot

Golden onion

half a stalk of celery

a Sage leaf

a bay leaf

a sprig of Rosemary

light vegetable broth (but it's good water)

salt and pepper

extra virgin olive oil



Prepare the pasta with lentils is simple. My suggestion is this: if you do not use Castelluccio lentils, which are very tender, but another type of lentils, put them for an hour in cold water, then drain them in a colander. If the lentils are Castelluccio, proceed without the passage in cold water. Cut the carrot, celery and diced onion, or chopped very small.

Put in a pan (and if it were crock pot would be perfect, otherwise we will be content) a drizzle of extra virgin olive oil and chopped vegetables and cook them over low heat, then join the laurel, Sage and Rosemary. Finally, Add the lentils and cover with plenty of water or light vegetable broth. Do not salt, because i legumes are cooked salted.

Cook the lentils for 40 minutes or until tender. Keep in mind that, if you use other varieties of lentils, cooking times change: They may also increase and get to 2 hours for the most resistant varieties or decrease up to 30 minutes for those peeled, so check carefully the instructions on the package. If during cooking the lentils begin to dry, add more broth.

When the lentils are tender but still firm, Add pasta (I used a mixed of Gragnano, but they are also fabulous broken spaghetti) and salt. Bring the dough to baking, Remove the herbs and serve the pasta with lentils sprinkled with freshly ground black pepper and extra virgin olive oil. Bon appétit!


If you want a richer lentil soup, you can add a little 'of tomato sauce, of peeled tomatoes or - in season - fresh tomatoes chopped.

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Gian October 9, 2015 - 16:52

Thanks for this great recipe, Although presented with considerable delay: I discovered this site just now. In any case, Felix questionable nutritional aspects rightly points out but, is right only in part.

Actually, lentils contain all essential amino acids. The problem is simply that the cysteine and methionine are present in relatively low concentrations and then, not always sufficient for those who follow vegetarian diets. Why is often recommended to combine the lentils to carbohydrates, lies in the fact that some of these (p. and. quinoa, polenta) are able to provide these essential amino acids. As to the concentration of carbohydrates, in any case, These are low glycemic index (~ 30) being accompanied by a good 63% dietary fiber.

For vegetarians, Of course, the suggestion to combine lentils with meat (and/or fish) It is not feasible. But maybe, the pairing healthier than in these cases is to add various types of nuts and/or seeds providing protein with essential amino acids, omega-3 fatty acids and low in carbohydrates. Therefore, Ideally, sprinkle with some almonds (to make it to the Sicilian one) or some nut (or a teaspoon of quinoa) a nice bowl of lentil soup with pasta.

Ada Parisi October 9, 2015 - 17:04

Giancarlo thanks, I could never explain it better. And it's perfect, both nutritionally as you say, the crispy element is also organoleptic, the idea to add walnuts or almonds, both for vegetarians is – I add – for those who do not is. Thanks to you then, I hope you find some other recipe here by commenting with expertise. ADA

Silvia April 3, 2014 - 13:26

These are the knew already do (at least one thing ;-)! and I go mad. But I don't put onion and herbs only Laurel, I will try with these variants, Thanks :-)

Sicilians creative in the kitchen April 3, 2014 - 14:45

Well, a traditional dish that many overlook! You give me satisfaction Silvia. A hug!

giusi davì March 5, 2014 - 12:09

Hi Ada, I just saw the photo of pasta with lentils and made me want to do it. Usually I prepare it without sauté the onion in the oil, but I'm sure as you propose is even more good.
Your recipes always have something extra.

Sicilians creative in the kitchen March 5, 2014 - 12:14

Giusi Thanks and welcome to my blog! While I was preparing not fried, but the sauce is a 'straight’ that gave me a chef and also applies to all other legumes, the dish becomes even tastier! Thank you very much, ADA

felix March 5, 2014 - 09:54

beautiful and delicious Recipe, but on the fact that legumes are a source of protein, We should discuss it a bit '…
some are high in protein, but most carbohydrates.
See the values ​​of lentils:
Protein 28.00 g
Carbohydrates 57.00 g !!!!
Fat 1.2 g

So if we really want to balance the dish, more than with the pasta would be better to serve with meat or fish, (which would also help to complete the amino acid profile, that unfortunately in non-animal protein is never complete) and some fat.

This, however, does not mean that although unbalanced, the pasta and lentil soup is delicious!

Sicilians creative in the kitchen March 5, 2014 - 10:28

Hi Felix, Welcome and thank you. I see you really prepared nutritional values of foods. Regarding legumes, as you say rightly are also a source of carbohydrates (especially lentils than other, that should be consumed in greater quantity than lentils) but they are mostly average biological value protein alternative source, not like those of the flesh. Like you said they lack some of the eight essential amino acids that the meat contains. Proteins that, to be absorbed properly by the body, need to bind to carbohydrates in the form of cereals or pasta. Or at least that's how they say the texts on which studio… The most useful thing would be a good dish of rice and chickpeas (with small quantities of rice) accompanied by a brandade of cod for example: Nice and good. In fact I think I will propose soon! Make me much pleasure competent comments, I always learn something more! Thanks! ADA

Anna March 5, 2014 - 08:51

Ada Bonjour,
It is nice to open the morning mail, because I know you're.
I fill my heart, I sated only to see your photos.
I also use a lot of legumes but, pasta and lentils do not know why, Maybe I'm, This is a dish that I don't do much.
Is’ the time to prepare it and, then your dish is buonissimissimo. I wish you a good day. Anna

Sicilians creative in the kitchen March 5, 2014 - 10:29

Anna, you've brightened your day, the first sentence of your comment made me really good for your heart! Thanks. And good pasta and lentils! ADA


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