Ingredients
Scale
- Lentils (brown or green) 1 cup
- Pasta (small shape, e.g., ditalini) 1 cup
- Vegetable broth 4 cups
- Diced tomatoes (canned) 1 (14.5 oz) can
- Onion (diced) 1 medium
- Garlic (minced) 2 cloves
- Olive oil 2 tablespoons
- Dried oregano 1 teaspoon
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 2: Stir in lentils, pasta, diced tomatoes (with juices), vegetable broth, and dried oregano.
- Step 3: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta and lentils are tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
- Step 4: If the pasta is cooked but there's too much liquid, remove the lid and cook for a few more minutes, stirring frequently, until the desired consistency is reached.
- Step 5: Season with salt and pepper to taste. Serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of extra broth or water to loosen it up if needed.
- Garnish with a dollop of ricotta cheese and a sprinkle of fresh parsley for added flavor and visual appeal.
- For a richer flavor, sauté a pinch of red pepper flakes with the onion and garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American