Pasta e Lenticchie

by Rosie Mackean April 26, 2023

Pasta e Lenticchie is one of the most delicious soups in the Italian hearty soup canon. This recipe was created by chef, food stylist and recipe developer Rosie Mackean for our Whole Olive Green Lentils but works just as well with other whole lentils. We've been growing lentils in the UK since 2015 and they're now a tasty, versatile staple of our range of British-grown wholefoods.

We love making this soup with lentils but you can swap in dried and soaked beans or chickpeas or tinned pulses too. It is fabulously hands-off, you just let the lentils bubble away until tender before adding the pasta and you can chuck in any other vegetables you need to use up.

This recipe exemplifies Rosie's love for Italian cuisine (and her addiction to pasta), more of which can be found on her Instagram feed and in her popular Substack newsletter The Dinner Party.

Serves 4

Ingredients

100g Guanciale or Pancetta, diced (optional)
2 tbsps Olive Oil
1 Onion, diced
1 Carrot, diced
2 Celery Sticks, diced
2 Cloves of Garlic, sliced
2 Bay Leaves
125g Passata
250g Dried Whole Lentils, rinsed
350g Ditalini or Small Pasta
1.5l Vegetable Stock
Chopped Parsley and Parmesan, to serve

Method

If using the guanciale or pancetta, heat a large saucepan on a low heat and gently render down the meat until it is crisp and its fat has been released.
Use this fat to sweat down your onion, garlic and celery on a medium heat, or use the olive oil if necessary.
After the veg has been softening for about 10 minutes add in the garlic and fry for a minute before stirring in the lentils, bay, passata and stock.
Bring to a simmer and cook gently covered for 20 minutes, until the lentils are just starting to get tender but holding their shape.
Season well, add in the pasta and simmer for another 10 - 12 minutes or so until it is cooked. The lentils should be soft and giving by this point too.
Serve with chopped parsley, grated parmesan if you wish and lovely chunky bread.

Rosie Mackean

Author

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Baking Brazil Nuts Chia Christmas Flaked Cereals Poppy Seeds Pumpkin Seeds Quinoa Puffs Rye Flakes Spelt Flakes Wheat Flakes Winter

Christmas Granola

by Tereza Pospíšilová December 19, 2024

A diverse blend of grains, seeds and nuts bring varied textures to this festive granola. Cranberries and traditional winter spices add Christmas flavours. Jarred up, this granola makes a wonderful gift for friends and family.

Baking Barley Flakes Desserts oats

Jammy Spiced Oat & Barley Crumble Bars

by Leanne Townsend December 19, 2024

These spiced jammy bars, topped with a crumble of oat and black barley flakes, are perfect for packed lunches, afternoon treats or served warm with ice cream as a delicious dessert.

Baking British Malted Wheat Flour Rye Rye Flour

Sticky Gingerbread Cake

by Amy Oboussier December 16, 2024

This recipe combines malted wheat and rye flour to create a rich sticky ginger cake, reminiscent of Jamaican Gingerbread or Yorkshire Parkin. Rye flour is usually associated with heavy dense bread, but this gingerbread is surprisingly light and delicate, while still being comforting.

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.