How to Cook Pasta with Lentils: Authentic Italian Lentil Soup (One Pot)

Ingredients

• 4 tablespoons Extra Virgin Olive Oil (generous amount for flavor base)
• 3 pieces Garlic Cloves (whole, keep skin on for infusing oil)
• 1 can (400 g) Canned Diced Tomatoes (or fresh crushed tomatoes)
• 1 cup Green Lentils (rinsed and drained, no soaking required)
• 4 cups Water (enough to cover lentils by about 1 inch)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground if possible)
• 8 ounces Tubetti Pasta (small ring‑shaped pasta; ditalini works too)
• 2 tablespoons Fresh Parsley (chopped, added at the end for freshness)
• 1 tablespoon Extra Virgin Olive Oil (for finishing) (drizzle just before serving)
• 0.25 cup Pecorino Romano Cheese (freshly grated, optional but recommended)

Instructions

1. Flavor the Oil with Garlic

   Heat the olive oil in a large pot over medium heat. Add the whole garlic cloves and sauté for about 1 minute until fragrant, being careful not to let them brown.

   Time: PT5M

   Temperature: medium heat

2. Sauté the Tomatoes

   Add the canned diced tomatoes to the pot. Stir and cook for 4–5 minutes, allowing the tomatoes to break down and release their juices.

   Time: PT5M

   Temperature: medium heat

3. Add and Toast the Lentils

   Stir in the rinsed green lentils and sauté for about 1 minute so they coat with the tomato‑oil mixture.

   Time: PT2M

   Temperature: medium heat

4. Season and Bring to a Boil

   Remove the garlic cloves (or set aside for later if you like a stronger flavor). Add enough water to cover the lentils by about an inch, then season with salt and pepper. Increase heat and bring to a rolling boil.

   Time: PT5M

   Temperature: high heat

5. Simmer the Lentils

   Reduce the heat to low, give the pot a gentle stir, and let the lentils simmer for 30 minutes, or until they are tender and beginning to fall apart.

   Time: PT30M

   Temperature: low heat

6. Cook the Pasta in the Same Pot

   Add the tubetti pasta directly to the pot. Cook on low for 10–12 minutes, stirring occasionally, until the pasta is al dente and the mixture has a creamy, soup‑like consistency.

   Time: PT12M

   Temperature: low heat

7. Finish with Parsley, Oil, and Cheese

   Stir in the chopped fresh parsley, drizzle the finishing tablespoon of olive oil, and sprinkle the grated Pecorino Romano. Mix gently.

   Time: PT3M

8. Serve Immediately

   Ladle the creamy pasta‑lentil mixture into bowls and serve while hot. Encourage diners to enjoy the dish right away to keep the pasta from soaking up too much liquid.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

55 g

Fat

10 g

Fiber

10 g

Ingredient Substitutions

• Instead of Extra Virgin Olive Oil: Canola oil, vegetable oil
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of Canned Diced Tomatoes: fresh ripe tomatoes, chopped
• Instead of Green Lentils: brown lentils, Puy lentils
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Tubetti Pasta: ditalini, orzo
• Instead of Fresh Parsley: fresh basil, fresh oregano
• Instead of Extra Virgin Olive Oil (for finishing): infused olive oil
• Instead of Pecorino Romano Cheese: Parmesan cheese, Grana Padano

Equipment Needed

• Large Pot
• Wooden Spoon
• Ladle (optional)
• Colander (optional)
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Serving Bowls

Critical Steps — Do Not Skip

• Do not burn the garlic while flavoring the oil.
• Add lentils only after tomatoes have softened and released their juices.
• Simmer lentils long enough for them to become tender before adding pasta.
• Cook pasta in the same pot without adding extra water to achieve a creamy texture.
• Serve immediately; prolonged standing will soften the pasta excessively.

Chef Tips from the Video

• Use high‑quality extra virgin olive oil for the best flavor.
• Green lentils hold their shape better than red lentils, giving a pleasant texture.
• A splash of cold water at the end can loosen the sauce if it thickens too much.
• Finish with a generous drizzle of olive oil and fresh cheese for authentic Italian richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently, adding a splash of water if it thickens.

Freezer: Not recommended because pasta texture changes; if frozen, expect softer pasta.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Rinse and store lentils in a sealed bag for up to 2 days.
• Prepare the tomato‑garlic base and refrigerate; add lentils and water when ready to cook.
• Grate cheese ahead of time and keep covered in the fridge.

Frequently Asked Questions