Hello, everyone!
Welcome back to Cosette’s Beauty Pantry for another Free Spirit Friday, where we celebrate creativity, wellness, and the joy of living freely through food, beauty, and lifestyle. Today, I’m so excited to share one of my absolute favourite vegan recipes: Pasta e Lenticchie. This Italian classic, a heartwarming blend of pasta and lentils, is bursting with flavour and wholesome goodness. It’s the perfect comfort food recipe, and I can’t wait for you to try it. Let’s explore why this dish is so special, how to make it (with a few tweaks to suit my preferences), and why it’s a staple in my kitchen. Plus, I’ll share how you can use canned lentils for extra convenience!
Why Pasta e Lenticchie?
Pasta e lenticchie is a rustic Italian dish that transforms simple ingredients into something truly comforting. Hailing from Southern Italy, it’s a vegan dream—budget-friendly, nourishing, and packed with flavour. The combination of tender lentils and al dente pasta, infused with aromatic herbs, creates a meal that feels like a warm embrace. It’s proof that you don’t need fancy ingredients to create something extraordinary.
Lentils are the hero here, loaded with plant-based protein, fibre, and iron, making them a fantastic choice for vegans or anyone looking to eat more plant-based meals. Paired with pasta, this dish is hearty enough to satisfy even the biggest appetites. I love that it’s so versatile—you can make it brothy like a soup or thicker like a stew, depending on your mood. It’s also a one-pot wonder, perfect for busy weeknights or a relaxed dinner with friends. And for those days when you’re short on time, using canned lentils makes it even easier.
Ingredients (Serves 4)
This recipe uses pantry staples, and I’ve adapted it to skip garlic and bay leaves, as they’re not my cup of tea. This recipe keeps things simple and uses canned lentils for convenience. Here’s what you’ll need:
- 1 x 400 g tin of green or brown lentils, drained and rinsed
- 200 g of small pasta (ditalini, tubetti, or small shells are perfect)
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 celery stalk, diced
- 100 g diced tomatoes
- 1.2 litres vegetable broth (low-sodium, if possible)
- 1 tbsp extra virgin olive oil
- ½ tsp chilli flakes (optional, for a gentle kick)
- Salt and freshly ground black pepper, to taste
- Herbs and spices (optional; you can use turmeric, paprika, curry, garam masala, etc.)
Method
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5–7 minutes until softened and fragrant. This classic trio, known as a soffritto, forms the flavourful base of the dish.
- Add the Lentils and Tomatoes: Add the rinsed and drained canned lentils to the pot, stirring to mix them with the vegetables. Pour in the diced tomatoes, along with their juices, and stir well. The tomatoes bring a lovely depth and slight sweetness to the dish.
- Season and Simmer: Pour in the vegetable stock, then add the herbs and spices. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 10–12 minutes to allow the flavours to meld. Since the lentils are already cooked, this step is all about building that rich, comforting taste.
- Cook the Pasta: Add the pasta directly to the pot and stir well to prevent sticking. Cook for 8–10 minutes, or according to the pasta’s package instructions, until al dente. For a soupier texture, add more stock or water. For a thicker, stew-like consistency, simmer uncovered for a few extra minutes.
- Taste and Adjust: Taste the dish and season with salt and pepper to your liking.
- Serve and Garnish: Ladle the pasta e lenticchie into bowls, drizzle with a touch of extra virgin olive oil, and sprinkle with fresh parsley.
Tips for Making It Your Own
This recipe is wonderfully adaptable. Here are some ideas to customise it:
- Pasta Options: Small shapes like ditalini or tubetti are traditional, but you can use orzo or broken spaghetti in a pinch.
- Add Greens: Toss in spinach, kale, or Swiss chard in the last few minutes for a nutrient boost.
- Spice It Up: If you love heat, increase the chilli flakes or try a pinch of smoked paprika.
- Vegan “Cheesy” Twist: Sprinkle nutritional yeast on top for a cheesy flavour without dairy.
Pasta e lenticchie is a dish rooted in Italian tradition but flexible enough to make your own. Using canned lentils makes it quick and accessible, while still delivering on flavour and nourishment. It’s vegan, sustainable, and budget-friendly—a true celebration of simple ingredients that come together to create something special. For me, it’s a reminder to slow down, enjoy the process of cooking, and savour the little moments that make life beautiful.
Let’s Chat!
I’d love to hear from you in the comments below: Do you have a favourite lentil dish, or what’s your go-to vegan comfort food? Share your thoughts, and let’s inspire each other with more plant-based goodness!
Until next time, stay free-spirited and keep shining.
