ItalianNeapolitan
Pasta and Lentils
by Manu Food · 60K subscribers on YouTube
A creamy and flavorful pasta and lentils dish, made as it's prepared in Naples: simple, quick, and with that trick that makes it irresistible. Perfect for a comforting, economical, and tasty lunch.
- Cook
- 35 min
- Servings
- 2
- Difficulty
- easy
Ingredients
10 items- 180 gMixed Pastamixed pasta
- 200 gLenticchie Già Cottecooked lentils
- 1 pcsCarrotcarrot
- 1 pcsCelery Stalkcelery stalk
- 1 pcsOniononion
- Extra Virgin Olive Oilextra virgin olive oil, to sauté
- Saltsalt to taste
- Pepper(optional) — black pepper (optional)
- Parmigiano O Pecorino(optional) — grated Parmesan or pecorino cheese (optional)
- Pancetta(optional) — pancetta (optional, from video)
Method
- Prepare a light soffritto by finely chopping onion, carrot, and celery.
- Gently fry the pancetta (if using) together with the chopped vegetables in olive oil.
- Add a little tomato concentrate and stir.
- Add the cooked lentils, cover with water, bring to a boil, and simmer for 30-40 minutes.
- Add the pasta and cook until al dente.
- Serve with grated Parmesan or pecorino cheese.
