Italian Lentil Stew with Pancetta & Pasta
If comfort food had an Italian cousin, this Italian Lentil Stew with Pasta, or pasta e lenticchie, would be it. The entire dish (tender lentils, salty pancetta, and tiny pasta) cooks in a rich, herb-infused tomato broth in a single pot — easy prep, even easier cleanup. Make it today and enjoy the leftovers all week long!
Servings: 6 servings
Calories: 475kcal
Equipment
Dutch oven or large pot with a tight fitting lid
Kitchen tine
Ingredients
- 1¼ cups (225g) dried green or brown lentils
- 3 Tbsp (45ml) extra virgin olive oil, divided
- 4 oz (113g) pancetta, cubed
- 2 medium carrots, peeled and diced or cut into thin rounds
- 1 medium sweet onion, diced
- 1 stalk of celery, diced
- 2 cloves of garlic, finely chopped
- 1 Tbsp tomato paste
- 28 oz can whole peeled tomatoes
- 6 cups (1.4L) vegetable broth, chicken-broth or water (or a combination)
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 dried bay leaf
- Parmesan rind, optional
- 8 oz (225g) dried small pasta, such as orecchiette, pasta shells, or ditalini
- Kosher salt
- Freshly ground black pepper
For serving
- High-quality extra virgin olive oil
- Parmigiano Reggiano, shaved
- Freshly cracked black pepper
- Toasted bread, like sourdough, but really use anything you like!
Instructions
- Rinse the lentils. Place lentils in a fine-mesh sieve, then run under cool water, using your hands to swish them around and remove any debris. Discard any small stones or damaged pieces before cooking.
- Cook the pancetta. Heat 1 Tbsp (15ml) olive oil in a Dutch oven or large pot over medium heat. Add 4oz (113g) cubed pancetta and cook, stirring occasionally, until golden brown and crispy, about 5–7 minutes. Use a slotted spoon to transfer to a small bowl.
- Sauté the veggies. To the pot, add the remaining 2 Tbsp (30ml) olive oil. When hot, add diced carrots, onion, and celery. Season with ½ tsp kosher salt and ¼ tsp black pepper, then cook, stirring occasionally, for about 5 minutes. Stir in 2 cloves of chopped garlic, then cook 1 minute more.
- Add tomatoes. Stir in 1 Tbsp tomato paste. Once dissolved, add a 28oz can of tomatoes. Use the wooden spoon to break them up into smaller pieces (or use your hands to crush them directly into the soup).
- Add lentils. Next, add the green lentils and 6 cups (1.4L) of broth or water. Use kitchen twine to tie the fresh herbs together, then add to the pot along with dried bay leaf and Parmesan rind.
- Simmer. Increase the heat to medium-high, bring it to a boil, then reduce the heat to medium-low and cover with a tight fitting lid. Simmer for 20 minutes, stirring occasionally.
- Cook the pasta. Remove the lid, add the pasta, then season with ½ tsp kosher salt. Stir well, then continue cooking uncovered for an additional 20 minutes, or until the pasta is tender. Stir every few minutes to prevent the pasta from sticking. Remove the herb bundle and Parmesan rind, then taste and adjust seasoning if needed.
- Finish, then serve! Divide into bowls, then drizzle with a bit of high-quality extra virgin olive oil, top with a little shaved Parmesan and remaining pancetta, then finish with freshly cracked black pepper. Serve with toasted bread on the side. Enjoy!
Notes
- Nutrition facts do not include any bread.
- Make-ahead: You can prepare the base (everything up to adding the pasta) up to 2 days ahead of time. Store in the fridge, then reheat and add pasta just before serving to keep it from becoming too soft.
- Storage: Leftovers will keep for up to 4 days in an airtight container in the refrigerator. The pasta will continue to absorb some of the liquid, so add a splash of water or broth when reheating to loosen it up.
- Freezing: Lentil stew freezes well without pasta. If you plan to freeze, cook the pasta separately when ready to serve. Store frozen portions for up to 3 months.
Nutrition
Calories: 475kcal | Carbohydrates: 66g | Protein: 19g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 1303mg | Potassium: 909mg | Fiber: 15g | Sugar: 11g | Vitamin A: 4179IU | Vitamin C: 20mg | Calcium: 96mg | Iron: 5mg
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