Pasta e Lenticchie, also known as pasta and lentils, is a hearty one-pot Neapolitan dish made with green lentils, small pasta, tomato, herbs, vegetables and pancetta. The lentils are simmered until tender, then the pasta cooks directly in the same pot, creating a thick, rich and comforting Italian pasta recipe that is full of flavour and perfect for a cosy dinner.
Quick recipe overview
- Flavour – earthy green lentils, sweet vegetables, garlic, rosemary, bay leaf, tomato and savoury pancetta come together for a deeply comforting Italian flavour.
- Time – this pasta and lentils recipe takes just over 1 hour from start to finish.
- Perfect for – a warming weeknight dinner, a simple family meal or a budget-friendly bowl of comfort food.
- Serve with – this dish is filling enough on its own, but crusty bread is perfect for mopping up the thick sauce (fare la scarpetta!).
Pasta e Lenticchie is a classic example of the simple, satisfying cooking Naples is known for. Like Pasta e Patate and Pasta e Piselli, the pasta is cooked directly in the sauce instead of being boiled separately. As the pasta cooks, it releases starch into the broth, naturally thickening the dish and giving it a cosy, stew-like texture.
This recipe is rustic, practical and full of flavour. It uses dried green lentils because they cook relatively quickly while still holding their shape. The base starts with a slow-cooked soffritto of carrot, celery and onion, followed by pancetta, herbs, garlic, tomato and stock. The result is a rich one-pot pasta with lentils that feels both nourishing and comforting.
There are many versions of Pasta e Lenticchie, and small variations are common from kitchen to kitchen. This version includes pancetta for a savoury depth, but you can leave it out if you prefer a vegetarian pasta and lentils recipe. If omitting the pancetta, taste carefully at the end and adjust the seasoning as needed.
Ingredient notes
- Pasta – small pasta shapes work best because they cook evenly in the lentil sauce. Ditali, pasta mista or small shells are all good choices.
- Lentils – dried green lentils are ideal because they become tender without breaking down too much. Avoid red lentils, as they soften quickly and can turn mushy.
- Pancetta – smoked or unsmoked pancetta can be used, although unsmoked gives a more delicate flavour. Guanciale is also a good option.
- White wine – the wine adds extra depth, but the recipe is still delicious without it. If using wine, choose a dry white such as Pecorino, Pinot Grigio, Vermentino or Gavi.
A visual walk-through of the recipe
Step 1 – Finely chop the carrot, celery and onion, then sauté them gently in olive oil until soft but not browned. Taking time with the soffritto builds the base flavour of the whole dish. Once the vegetables are soft, add the pancetta, bay leaf and rosemary, then cook for a few more minutes so the pancetta releases its savoury flavour (photos 1 and 2).
Step 2 – Add the finely chopped garlic and cook briefly, making sure it does not burn. Pour in the white wine and let it reduce by half. When the sharp smell of alcohol has cooked off, add the passata, rinsed lentils and vegetable stock. Bring everything to a simmer, cover with a lid and cook over a low heat for 30 minutes (photos 3-5).
Step 3 – After 30 minutes, add a generous pinch of black pepper, then stir in the water and dried pasta. Bring the pot back to a simmer and cook uncovered, stirring now and then, until the pasta is al dente and the sauce has thickened. Taste before serving and add salt only if needed (photos 6-8).
Recipe tips and FAQs
Consistency – because the pasta cooks directly in the lentil sauce, Pasta e Lenticchie has a thick and hearty texture. If you prefer a looser dish, add a little more water during cooking. For a lighter version, cook the pasta separately and serve the lentils as a sauce. If cooking the pasta separately, do not add the extra water after the lentils have cooked.
Adding salt – pancetta and stock can both be salty, so wait until the end before adding extra salt. Taste the finished dish first, then season only if needed.
Yes. You can prepare the recipe up to the point where the lentils are cooked. Do not add the extra water or pasta until you are ready to serve, because pasta will soften too much if it sits in the sauce for a long time.
More comforting pasta dishes to try
Pasta
Pasta e Piselli (Pasta with Peas)
Pasta
Pasta e Patate (Pasta and Potatoes)
Pasta
Pasta e Ceci (Pasta with Chickpeas)
Pasta
Tortellini alla Panna
If you try this Pasta e Lenticchie recipe, leave a rating and a comment to share how it turned out. This simple Italian pasta and lentils dish is a wonderful recipe to keep on hand for cold days, busy evenings and any time you want a filling one-pot meal made with affordable ingredients.
Step By Step Photos Above
Use the photos, tips and recipe notes above to help you make this pasta and lentils recipe perfectly the first time.
Pasta e Lenticchie (Pasta and Lentils)
By Emily
Ingredients
- 1 carrot
- 1 celery stalk
- 1 onion
- 1/4 cup Italian white wine, (60ml)
- 3.5 oz diced pancetta, (100g)
- 2 garlic cloves
- 1 bay leaf
- 1 sprig rosemary
- 1 cup passata, tomato puree in the US (250g)
- 3/4 cup dried green lentils, rinsed (150g)
- 2 and 1/2 cups small pasta, (200g), such as Ditali or small shells
- 3 cups vegetable stock, (700ml)
- 1 3/4 cups water, (400ml)
- Olive oil
- Salt and pepper
Instructions
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Finely chop the carrot, celery and onion. Heat 1-2 tablespoons of olive oil in a large pot and sauté the vegetables until soft but not browned, about 10-15 minutes.
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Add the pancetta, bay leaf and rosemary, then cook for another 5 minutes. Stir in the finely chopped garlic and sauté for 3-4 minutes more.
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Pour in the white wine and let it reduce for a couple of minutes. Add the passata, vegetable stock and rinsed lentils. Stir well, bring to a simmer, cover with a lid and cook over a low heat for 30 minutes.
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Remove the lid and add a good pinch of black pepper. Stir in 400ml (1 and 3/4 cups) of water and the dried pasta. Bring back to a simmer and cook uncovered, stirring occasionally, until the pasta is al dente, about 10 minutes. Taste, adjust the seasoning if needed and serve hot.
Notes
- Control the consistency – the pasta absorbs liquid as it cooks. If the sauce becomes too thick, loosen it with a little more water.
- Reheating leftovers – leftovers keep well for up to 1 day. Reheat on the stove until piping hot, adding water as needed to bring back the right consistency.
- Freezing – for best results, freeze the lentils before adding the pasta and extra water. Defrost fully, then add the pasta and water while reheating on the stove.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- All vegetables are medium sized unless stated otherwise.
- Nutrition information is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated, so it should only be used as an approximation.