Pasta con farina di lenticchie

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Rinse lentils under cold water and drain.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in tomato paste and cook for 2 minutes to deepen the flavor.

Add lentils, vegetable broth, bay leaves, thyme, salt, and black pepper; bring to a boil.

Reduce heat and simmer uncovered until lentils are tender, about 20-25 minutes.

Meanwhile, cook macaroni in a separate pot according to package instructions until al dente; drain.

Remove bay leaves from lentil mixture and adjust seasoning as needed.

Combine cooked macaroni with the lentil mixture; stir well to combine.

Serve hot, garnished with grated parmesan and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens