Pasta e Lenticchie
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Pasta e Lenticchie

Prep Time: 10 Minutes

Total Time: 1 Hour 20 Minutes

Servings: 10

Pasta e lenticchie (pasta and lentils) is a staple of Neapolitan cuisine. Simply pasta with lentils, olive oil, garlic, pepper flakes, and fresh herbs.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 3 quarts (3.5 L) water
  • 2 ½ cups (625 mL) whole red lentils, dry and rinsed well
  • ½ cup (125 mL) extra virgin olive oil
  • 3 Tbsp (45 mL) garlic, minced
  • 2 tsp (10 mL) crushed red pepper flakes
  • 2 tsp (10 mL) salt
  • 2 lb (1 kg) orecchiette pasta
  • 2 Tbsp (30 mL) fresh thyme, minced
  • 2 Tbsp (30 mL) fresh oregano, minced
  • 1 cup (250 mL) Parmesean cheese, finely grated
  • 1 egg yolk

Directions

  1. In a large heavy bottomed rondeau, add water and lentils. Cook covered over medium heat for 10 minutes.
  2. Uncover the pot and fold through oil, garlic, and chili flakes, recover and cook for 5 more minutes.
  3. Add salt and pasta to the pot and cook until the pasta is al dente.
  4. When pasta is finished cooking, add thyme, oregano, cheese, and yolk and stir to combine and cook the egg.
  5. Cover and allow it to sit for 5 minutes, then serve immediately.

Nutritional Information

  • Serving Size: 1 3/4 cups (425 mL)
  • Per serving:
  • Calories 600
  • Total Fat 16 g
  • Saturated Fat 3.5 g
  • Cholesterol 25 mg
  • Carbohydrates 88 g
  • Dietary Fibre 7 g
  • Sugar 2 g
  • Protein 24 g
  • Sodium 680 mg
  • Potassium 178 mg
  • Folate 3 mcg

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