Ingredients
Scale
- Lentils (brown or green) 1 cup
- Ditalini pasta 1 cup
- Olive oil 2 tablespoons
- Onion 1 medium, chopped
- Carrot 1 medium, chopped
- Celery stalk 1, chopped
- Vegetable broth 4 cups
- Tomato paste 2 tablespoons
- Dried oregano 1 teaspoon
Instructions
- Step 1: Rinse the lentils in a colander and set aside.
- Step 2: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes.
- Step 3: Stir in tomato paste and dried oregano and cook for 1 minute more.
- Step 4: Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender but not mushy.
- Step 5: Stir in the ditalini pasta and cook according to package directions, usually about 8-10 minutes, or until the pasta is cooked through. Add more broth if needed to maintain desired consistency.
- Step 6: Season with salt and pepper to taste. Serve hot.
Notes
- Leftovers taste even better the next day; store in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of water or broth to loosen the pasta and prevent it from drying out.
- A sprinkle of grated Parmesan cheese and a drizzle of extra virgin olive oil elevate this simple dish beautifully.
- To prevent mushy lentils, keep a close eye on them during simmering and test for tenderness frequently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American