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Lentil and Pasta Stew” – a hearty, Italian-inspired dish perfect for a cozy night in.

Our grandmothers perhaps wouldn’t have called it “comfort food,” but every time they cooked pasta and lentils, they did it with a mission: to prepare a hearty and tasty dish capable of warming up the whole family even on the coldest winter days. Lentils, rich in vitamins, iron, and fiber, are considered an excellent substitute for meat and in this recipe, they give life to a rich first course, flavored with pancetta, which can be prepared more soupy or drier depending on your taste. We tried it with striped ditaloni, but you can also indulge yourself if you have a lot of different pasta formats leftover. Pasta and lentils are the perfect antidote to bad weather: a genuine dish to energize yourself.

Discover how to prepare lentils stew, perfect to serve as a side dish!


Ditaloni Rigati 350g

Lentils 200g

Smoked Pancetta 80g

Tomato sauce 100g

Carrots 80g

Onions 80g

Celery 60g

Vegetable broth 1l

Fresh garlic 1 clove

Rosemary 1 sprig

Thyme 1 sprig

Parmigiano Reggiano cheese to taste

Dried chili powder 1g

Extra-virgin olive oil 30g

Salt to taste

Black pepper to taste

Calories: 557 per serving

Difficulty: Easy

Preparation: 20 minutes

Cooking time: 50 minutes

Servings: 4 people

Cost: Very low


To prepare pasta and lentils, start by heating the vegetable broth that has already been filtered: you will need it in a few steps. Then proceed with the preparation of the sauté: chop the onion, celery, and carrot, then in a large pot, pour the oil and add the chopped onion, celery, and carrot. Then add the skinned garlic clove.

Deglaze with a ladle of broth and let the sauté simmer. Meanwhile, cut the pancetta into cubes and pour it into the pot. Mix all the ingredients well and then, using tongs, remove the garlic clove. Rinse the lentils under running water using a sieve and add them to the sauté. Add the chopped chili pepper, the tomato sauce, and the sprigs of rosemary and thyme tied together with kitchen twine for easier removal later.

Add enough broth to cover all the ingredients, then cover the pot and let it cook on low heat for about 40 minutes until the lentils are tender. After this time, remove the herb sprigs and add the pasta.

Add a few ladles of broth to cook the pasta and let it cook for about ten minutes. Once the pasta is cooked, you can decide: if you prefer a soupier result, add more broth until you get the desired consistency. Once the pasta is cooked, adjust the seasoning with salt and pepper and add the grated Parmigiano cheese. You can use half a ladle of broth to allow the cheese to melt well. Let it rest for a couple of minutes before serving. Your pasta and lentils are ready to be enjoyed!


Pasta and lentils can be stored for 2 days in the refrigerator, tightly closed in a container.

We do not recommend freezing it.


If you prefer, you can omit the pancetta and use Parmigiano crusts to give the same flavor to the pasta and lentils. For an even creamier result, you can add some potato cubes.