Lentil and pasta stew

Lou

3 years ago

Very tasty, easy, healthy and very cheap to make

Don’t click off this lentil and pasta stew post – I know it sounds a bit weird.

I came across this recipe in my new Italian cookbook, called Simply Italian

And I almost skipped over it because I couldn’t imagine combining both pasta and lentils together.

But we like to have meat-free meals so I thought I’d give it a go.

And I was expecting the family (*all men) to ask me to never make this again.

However, to all our great surprise, we loved this dish.

And we’ve made it a few times now.

It’s also great the next day for leftovers lunch.

That should say it all.

But seriously, lentils are a great source of protein and fibre.

They’re rich in vitamins and iron and work as a great substitute for meat.

You’ll feel good after eating a bowl of this.

And it’s very good on your wallet as well.

Or, if, like me, you’ll use it as your store cupboard backup meal when the fridge has run empty.

Here are a few tips to ensure your lentils come out nice and not mushy.

So, when you cook lentils on the stove go for green lentils, Lentils de Puy, brown lentils or black lentils.

Because red lentils are best for soups, dals and curries as they’ll become mushy

Rinse the lentils first and pick out any bad lentils, debris or small stones which can sneak in.
You don’t need to soak lentils. Lentils are so small and cook quickly, that you do not need to soak them first.
Lentil:water ratio. Unlike couscous or rice, you don’t need to use a specific lentil:cups of water ratio.
Timings
- Just fill a large pot halfway with water, bring it to a boil, and add the lentils. Simmer until they’re tender that’s the best way.
- But here is a rough guide:
  - Green Lentils: 18-20 minutes
  - Lentils de Puy: 25-30 minutes
  - Brown Lentils: 20-25 minutes
  - Black Lentils: 25-30 minutes

1 tbsp olive oil
1 large onion, chopped roughly
200 g dried green lentils or Puy lentils
1 clove of garlic, peeled and chopped finely
100 ml red wine
1 organic vegetable stock
4 tbsp tomato puree
1 – 1 ½ tsp chilli powder (this is optional and dependent on how much heat you like)
Sea salt and ground pepper for seasoning
150 g dried pasta (fusilli or conchiglie are nice)
Grated parmesan to serve

In a deep frying pan or casserole dish, heat the oil and add the chopped onions. Cook until translucent (approx. 4 mins).
Add the lentils and garlic and stir to coat in oil, then add the wine and stir for approx. 2 mins or until the alcohol has almost cooked off.
Cover the lentils with 1.5 litres of cold water and add the crumbled stock cube, tomato puree and chilli powder. Season with salt and pepper and stir everything together.
Simmer the lentils for approx. 45 mins or until the lentils are tender but firm to bite. Check the seasoning and adjust if necessary.
Cook the pasta (as per the packet’s instructions), then add to the lentils.
Serve in bowls with grated parmesan and some crusty bread.

Looking for some more lentil inspired dishes, check out Spicy lentil, mushroom and spinach stew