Pasta And Lentils (Pasta E Lenticchie) Recipe

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Servings: 4

Ingredients

Cost per serving $0.86 view details
  • 1 1/2 c. dry green or possibly brown lentils, preferably
  •     Castelluccio variety washed, and soaked
  •     for several hrs
  • 1 sm celery stalk minced
  • 2 Tbsp. extra-virgin extra virgin olive oil plus extra
  •     for garnish
  • 1 slc pancetta or possibly bacon finely minced
  • 1 x onion finely minced
  • 2 x garlic cloves finely minced
  • 1 pch red chile flakes
  • 2 x tomatoes peeled, minced
  •     Salt to taste
  • 7 ounce tubetti or possibly spaghetti broken short pcs
  • 1 Tbsp. minced fresh parsley

Directions

  1. In a large pot, combine the liquid removed lentils, celery and 6 c. water. Bring to a boil, reduce to an active simmer and cook for approximately 45 min, till the lentils are very tender.
  2. In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil over high heat. Add in the pancetta and render the fat. Add in the onion, garlic and chile flakes. Stir in the tomatoes and cook a few min.
  3. Once the lentils are tender, remove the celery, add in salt and cook the pasta in the boiling water. Once the pasta is almost fully cooked, add in the onion mix and parsley and cook together for a few min. Season with salt and pepper and serve with extra virgin extra virgin olive oil drizzle on top.
  4. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 161g
Recipe makes 4 servings
Calories 280  
Calories from Fat 72 26%
Total Fat 8.18g 10%
Saturated Fat 1.26g 5%
Trans Fat 0.0g  
Cholesterol 4mg 1%
Sodium 112mg 5%
Potassium 351mg 10%
Total Carbs 42.73g 11%
Dietary Fiber 2.9g 10%
Sugars 4.24g 3%
Protein 8.94g 14%
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