Make Leftover Lentils Into Amazing Italian Pasta!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Cook lentils beforehand and set aside.

Heat olive oil in a saucepan and add crushed garlic; sauté until sizzling.

Add chopped onion, carrot, and celery; sauté until softened.

Chop and add red bell pepper; mix together.

Add five rashers of smoked bacon and sauté with the vegetables.

Add a ham stock cube and dissolve in about 300 milliliters of hot water.

Add white wine or red wine vinegar (optional) to enhance flavor.

Add tomato purée and cold lentils; bring to a boil, then reduce heat to medium-low and simmer.

Chop fresh greens and mushrooms; add to the lentil mixture after a few minutes.

Slice and halve about 200 grams of plum tomatoes; add to the mixture.

Simmer for about 10 minutes, then cook macaroni in salted boiling water until two-thirds done.

Drain macaroni, keeping starchy water, and add to the lentil mixture.

Mix everything together, adding starchy water as needed to finish cooking the pasta.

Add chopped parsley and a drizzle of olive oil; mix and let sit for one minute.

Finish with grated pecorino cheese and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens