Pasta with Lentils Broth

There is something so comforting about a bowl of pasta with lentils. It is a dish that feels both hearty and nourishing while being simple enough for a weeknight. The lentils thicken the broth into a savory sauce while the short pasta gives each spoonful that tender chew my family loves. This easy recipe is a favorite when we want a cozy meal using humble pantry ingredients.

The first time I made this, I tossed it together after a long day with just what I had left in my pantry. Now it is one of the most requested comfort foods in my house and I know it will always be a hit.

Ingredients

• Dried brown or green lentils: Give the stew a creamy texture and soak up flavor. Choose ones that look whole and unbroken.
• Short pasta shapes like ditalini, elbows, or orecchiette: Catch the sauce beautifully. Pick a sturdy one that holds its shape.
• Vegetable or chicken broth: Forms the base for extra savory depth. Homemade or boxed both work but use low-sodium if possible.
• Cherry tomatoes: Contribute a bit of brightness and sweetness. Pick firm ripe ones for best flavor.
• Olive oil: Adds a mellow richness. Use a fruity extra virgin oil if you have it.
• Garlic: Brings warmth and aroma. Always use fresh and mince it finely for even flavor.
• Small onion: Gives gentle sweetness. Dice it evenly so it melts into the sauce.
• Tomato paste: Amps up the umami and thickens the broth. Look for double-concentrated if you can.
• Ground cumin: Offers a subtle earthiness. Whole cumin seeds can be toasted and crushed for even more aroma.
• Fine salt: Balances the flavors. Start with less if your broth is salty and adjust to taste.
• Black pepper: Adds floral heat. Grind it fresh for the most fragrance.

Instructions

Sauté the Aromatics:

Begin by heating olive oil in a large heavy pot over medium until shimmery then add the diced onion. Stir and cook gently for about five minutes. You want the onion to soften and turn translucent but not brown. Since onion is the backbone of the sauce take your time here so it gets sweet and golden.

Build Eastern Mediterranean Flavors:

Add the minced garlic and halved cherry tomatoes to the pot along with a couple bay leaves if you have them. Keep stirring for a minute as the garlic becomes fragrant. If you are using canned tomatoes or just tomato paste instead of fresh add these later with the lentils and broth.

Simmer the Lentils:

Pour in the rinsed lentils, ground cumin, tomato paste, broth, and a bit of black pepper. Turn up the heat and bring the mixture to a gentle simmer. As soon as it bubbles cover with a lid and lower the heat so it cooks gently for about twenty to twenty five minutes. Peek in to stir now and then. The lentils are ready when they are soft but still hold their shape.

Season to Perfection:

Taste the broth and check for salt and pepper. Now is the time to really dial in the flavor. Depending on your broth and tomatoes you may need more salt or a pinch of chili or even another spoonful of tomato paste. Pick what makes the stew sing to you.

Cook the Pasta:

Pour the short pasta straight into the simmering pot and cook uncovered over medium. Stir often so nothing sticks. Watch closely as smaller shapes cook fast and you want the pasta just al dente. If everything gets too thick add a splash more broth or water until you get a spoonable consistency.

Finish and Serve:

Once the pasta is tender ladle into bowls and finish each serving with a generous drizzle of olive oil. A dusting of fresh black pepper and grated parmesan make it extra special. A sprinkle of chili flakes and parsley add fresh color and a little kick if you like.

I always look forward to tasting the first spoonful out of the pot. Those bites of tender lentils with the chewy pasta always remind me of my grandmother’s recipes—simple and nourishing but never boring. My favorite touch is finishing with a swirl of good olive oil which makes it taste undeniably homemade.

Storage tips

Let leftovers cool before transferring to airtight containers. Store in the fridge for up to four days. If it thickens too much as it sits simply add a splash of broth while reheating gently on the stove or in the microwave.

Ingredient substitutions

No cherry tomatoes Use one cup canned diced tomatoes or a spoonful more of tomato paste if needed. You can switch the short pasta for any sturdy shape such as small shells or fusilli. Lentils du Puy also work though the texture will be slightly firmer and earthier.

Serving suggestions

Serve with rustic bread or warm focaccia for a hearty lunch. If dairy is welcome a scattering of fresh parmesan or pecorino is delicious. Add a crisp salad on the side to round out the meal or some sauteed greens.

Cultural and historical context

Pasta and lentils is an old tradition across southern Italy known as pasta e lenticchie. It is a symbol of abundance and comfort and was often made in peasant kitchens for its heartiness and affordability.

Seasonal Adaptations

Try adding diced carrots or celery in the cooler months to deepen the flavor Toss in some baby spinach to wilt at the end for added greens Sprinkle with fresh basil or parsley for spring and summer freshness

Success Stories

This dish saved my busy weeknights more than once. After chilly soccer practices my kids rush to the table for this bowl of goodness and I love seeing them refuel with something wholesome and hearty.

Freezer Meal Conversion

Cool the pasta and lentil mixture completely. Transfer to freezer-safe containers. Freeze up to three months. Thaw overnight in the fridge and reheat gently with a little water or broth to bring everything back to a perfect consistency.

This recipe is pure comfort in a bowl. Simple ingredients and big flavor to turn any weeknight into something special.

Recipe FAQs

→ Can I use canned lentils instead of dried?

Yes, canned lentils work—add them with the pasta and reduce simmering time since they're already cooked.

→ What pasta shapes pair best with lentils?

Short varieties like ditalini, elbows, orecchiette, or mezzi rigatoni blend seamlessly with the lentils and broth.

→ How can I adjust consistency if the dish gets too thick?

Simply add more broth or water gradually while stirring until your desired thickness is reached.

→ What are tasty garnishes for serving?

A drizzle of olive oil, fresh black pepper, grated parmesan, chili flakes, and chopped parsley can enhance the flavors.

→ Can this be made vegan?

Absolutely—use vegetable broth and omit parmesan or use a plant-based cheese alternative for a fully vegan option.

→ Is it possible to prepare ahead for meal prep?

Yes, but cook the pasta separately and combine before serving to maintain the best texture.