Pasta with lentils

Today we go really classic, with a rustic dish, traditional, farmer, You can't miss on our table. Pasta with lentils. Let's say that at least once a week would be a must eat legumes (Chickpeas, broad beans, beans, lentils, soy) and it would be better in vegetable soups, that is a great 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 pasta and lentils to soup, as I did. A small fry, then you add the lentils and then pasta or rice. I used the lentils of Castelluccio di Norcia Dop, but you can choose those of Altamura, di Ustica, del Fucino, or even red lentils if you don't fancy the ' skin '. The pasta with lentils is a poor 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). Have a good day!

PASTA AND LENTILS (easy and vegan recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 300 grams of lentils of Castelluccio di Norcia Dop (or those who prefer, but be careful because cooking times vary with the type)
  • 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 as required (but it's good water)
  • salt and pepper, to taste
  • extra virgin olive oil, to taste

PROCEEDINGS

Pasta with lentils

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 to soak 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!

TIPS

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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10 comments

Gian October 9, 2015 at 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.

Reply
Ada Parisi October 9, 2015 at 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

Reply
Silvia April 3, 2014 at 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 🙂

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

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

Reply
giusi davì March 5, 2014 at 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.
Giusi

Reply
Sicilians creative in the kitchen March 5, 2014 at 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

Reply
felix March 5, 2014 at 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:
http://it.wikipedia.org/wiki/Lens_culinaris
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!

Reply
Sicilians creative in the kitchen March 5, 2014 at 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

Reply
Anna March 5, 2014 at 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.
And’ the time to prepare it and, then your dish is buonissimissimo. I wish you a good day. Anna

Reply
Sicilians creative in the kitchen March 5, 2014 at 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

Reply

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