Pasta with Lentils
by Chef Stefano Barbato · 938K subscribers on YouTube
A hearty and healthy vegan pasta dish with lentils, vegetables, and warming spices like turmeric and ginger. No soffritto needed – just simmer everything together for a rich, comforting meal.
- Servings
- 4
- Difficulty
- easy
Ingredients
18 items- 200 gLentilsRinse or soak according to package instructions; do not soak if quick-cooking variety
- 160 gShort PastaShort pasta (e.g., ditalini, elbows)
- CeleryOne stalk; dice into small cubes
- CarrotOne carrot; dice into small cubes
- OnionOne onion; dice into small cubes
- 1 spicchioGarlicOne clove, halved, germ removed
- ParsleyStems used during cooking; leaves chopped and added at the end
- 5 pcsCherry Tomatoes4 to 5 cherry tomatoes
- 1 tspTurmericAdd together with pepper to aid absorption
- 1 tspGround Ginger
- Dried RosemaryFinely chopped; use dried to avoid bitterness
- SageFinely chopped
- 2 foglieBay LeavesHelps reduce gas formation from legumes
- Chili Pepper(optional) — To taste
- SaltTo taste; add 5 minutes before end of lentil cooking
- Black PepperEssential to activate turmeric; add with turmeric and at serving
- Extra Virgin Olive OilDrizzle at the end
- 1 lWaterCold water used for cooking lentils
Method
- Prepare the vegetables: dice celery, carrot, and onion into small cubes (about 0.5 cm). Cut the garlic clove in half and remove the germ. Separate parsley stems (to be used during cooking) from leaves (to be added at the end).
- In a pot (preferably earthenware or a regular pot), add the lentils (rinsed or soaked according to package instructions), 1 liter of cold water, the diced vegetables, the garlic halves, the parsley stems, finely chopped dried rosemary and sage, 2 bay leaves, and chili pepper to taste.
- Cook the lentils over low heat for about 40 minutes (or according to package instructions). Five minutes before the end, add salt, turmeric, ginger powder, and black pepper. Stir well.
- After the lentils are cooked, remove the garlic cloves, bay leaves, and parsley stems.
- Add the short pasta. Cook over low heat with the lid on until the pasta is al dente (about 3 minutes less than the package time). If the mixture becomes too dry during cooking, add a little hot water.
- When the pasta is 3 minutes from being done, add the chopped parsley leaves. Turn off the heat.
- Drizzle with extra virgin olive oil, cover, and let rest until the pasta reaches the perfect consistency. Serve with an additional grind of black pepper.
Chef Stefano Barbato
Professional chef938K subscribers on YouTube236.9M total channel views"Benvenuti nella mia cucina! Sono lo Chef Stefano Barbato e qui condivido con voi la mia passione per il buon cibo. Dalle tecniche professionali spiegate passo dopo passo alle ricette della tradizione italiana, il mio obiettivo è rendere la grande cucina accessibile a tutti. Che sia un primo cremoso o una delle mie 'bambine cattive' appena sfornate, ogni piatto è fatto con amore. Sarà buono o non sarà buono? Iscrivetevi per scoprirlo insieme a me! 👨🍳🇮🇹" Hola y bienvenidos a mi canal de video recetas en español los encuentra aquí https://www.youtube.com/user/ChefStefanoBarbatoEs Chef Stefano Barbato
