How to Make LENTILS PASTA Like an Italian | Vincenzo's Plate

lentils

🥗Healthier: green lentils

💰Cheaper: canned lentils

Canned lentils save time and are budget-friendly.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

Rinse lentils briefly before use.

Heat 4-5 tablespoons of extra virgin olive oil in a copper pot over medium-high heat.

Add chopped carrot, celery, and onion; cook for about 10 minutes until softened.

Add crushed garlic and a bit of vegetable stock to prevent burning; cook until fragrant.

Add fresh rosemary for flavor and stir to combine.

Add guanciale or pancetta and cook until browned.

Add lentils to the pot and stir to coat them in the flavors.

Pour in 1 liter of vegetable stock until lentils are covered and bring to a boil.

Taste lentils for doneness; adjust cooking time as needed.

Add 4-5 tablespoons of tomato paste and stir well.

Once lentils are nearly cooked, add ditalini pasta and enough water to cover it.

Stir the pasta well and keep adding water as needed to prevent drying out.

Season with salt and black pepper to taste.

Cover and let cook for about 5 minutes, stirring occasionally.

After 5 minutes, remove the lid and stir to prevent sticking.

Ensure there is enough liquid for the pasta to absorb; adjust as necessary.

Finish by adding grated pecorino cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level: