Pasta e Lenticchie – Lentils.org

Pasta e Lenticchie

  By lentilsorg    

May 27, 2020

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

  • Prep: 10 Minutes
  • Cook: 1 Hour 10 Minutes

  • 10 Minutes

    1 Hour 10 Minutes

    1 Hour 20 Minutes

  • Yields: 10
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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.

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

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Nutrition Facts

Serving Size1 3/4 cups (425 mL)
Calories600
Sodium680 mg
Potassium178 mg
Protein24 g
Cholesterol25 mg
Sugar2 g
Total Fat16 g
Saturated Fat3.5 g
Total Carbohydrates88 g
Dietary Fiber7 g