- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound cappelletti (or other short pasta)
- 1 cups split red lentils
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 onion, finely chopped
- 1/4 cup olive oil
- Salt, to taste
- Pepper, to taste
- Parmigiano, a sprinkle
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- In a large skillet, over medium heat, saute the vegetables in olive oil until golden.
- In a saucepan, heat 4 cups of water, add the lentils, and cover most of pan. Cook for about 15 minutes, or until soft.
- Add the lentils to the vegetables, with salt and pepper to taste. Mash together with large spoon until creamy. Cover with broth, and add salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, drain it, retaining some of the cooking water. Add the pasta to the lentils. Mix well together. Serve immediately with a sprinkle of Parmigiano.
I've got my pulse on pasta. Or maybe, I've got pasta on my pulse. Either way, a winning combination: pasta and pulse.
Lentils are a type of pulse, along with beans, field peas, chickpeas, and fava beans. The term “pulse” is used to describe the edible seeds of legumes.
Lentils come in a variety of sizes, but the most commonly found lentils are large green lentils and split red lentils.
Split lentils have had their seed coat removed and the inner part split in half. Split lentils cook much faster and are easily pureed. Both types are great for pasta, depending on the desired texture, whole lentil or creamy.
Either way, get your pulse on pasta! And vice-versa.