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

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Heat 5 tablespoons of EVOO in a large pot over medium heat.
2. Add the chopped carrot, celery and onion with a little stock and cook about 10 minutes, stirring often, until softened.
3. Stir in the crushed garlic, then more stock and a few rosemary sprigs.
4. When the vegetables are tender, add the guanciale or pancetta, if using, and cook until it starts to brown.
5. Add the lentils and toss them so they absorb the liquid. Pour in half the stock, stir, then add 5 tablespoons of tomato passata.
6. Cook on medium-high heat, adding water or stock as needed so the lentils do not dry out.
7. Stir in the remaining stock, cover and cook the lentils for 10 minutes until soft with a slight bite. Remove the rosemary.
8. Add the pasta and stir, then add water to cover it. Cook until al dente, tasting for texture.
9. Season with salt and pepper, cover and cook about 5 minutes, stirring well to keep it from sticking. Add more water as the pasta absorbs it.
10. Take the pot off the heat, rest for about a minute and stir to free anything stuck to the bottom.
11. Toss with some pecorino, then sprinkle more on top and mix once more. Serve on a large plate with extra pecorino.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

GarlicOnionCheeseCarrotCeleryPastaPecorino cheeseLentil