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Neapolitan Pasta with Lentils Soup Recipe - Pasta e Lenticchie

User Rating 3 Star Rating (1 Review)


Neapolitan Pasta with Lentils, or Pasta e Lenticchie: Popular recipes vary considerably from place to place; this version is Neapolitan, and is vegetarian.

Prep Time: 35 minutes

Cook Time: 1 hour

Total Time: 1 hour, 35 minutes

Yield: 6 servings Pasta and Lentil Soup


  • 12 ounces (300 g) green lentils
  • 1/3 cup olive oil
  • 3 cloves garlic
  • A small bunch parsley, minced
  • 3-4 blanched, peeled, seeded and chopped tomatoes (canned tomatoes will work)
  • 1 teaspoon tomato paste
  • 1 pound (500 g) small tubular pasta
  • Salt and pepper to taste


Put the lentils in a pot with an inch or so of water to cover, and cook them slowly, covered, over a low flame for about 2 hours. In the meantime bring a second pot of water to a slow boil. When they're done (they'll be soft but not mushy) remove as much water as you can from the pot without removing the lentils, and replace it with the fresh boiling water. Add the oil, garlic (grated would be ideal), tomatoes, tomato paste, salt and pepper, and cook slowly for another half hour.

Cook the pasta until it is half done separately, then drain it and add it to the lentil mixture, together with the parsley. By the time everything is done the soup should be almost dry.

User Reviews

 3 out of 5
Eat Your lentils!, Member therealtoni

I understand that lentils have iron and I always recommend this to my high school students, who are often anemic. This is a hearty dish. I add hot pepper flakes to spice it up. My only caution is this--- be careful how much water you remove. The lentils can become like a mush very quickly. I like this dish more soupy so i keep all the water possible. Buon Anno 2012!!!

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