Pasta With Lentils

Name: Pasta With Lentils
Prep time: 45 min
Cook time: 38 min
Total time: 1 h 23 min
Yield: 3 1/2 quarts
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for drizzling; 6 ounces pancetta; 1 medium onion, chopped; 1 stalk celery, chopped; 1 large carrot, peeled and shredded; 2 fresh bay leaves; 1 cup canned san marzano whole tomato, hand-crushed; 2 cups brown lentils, rinsed and drained; 8 cups water; 1 tablespoon kosher salt; 8 ounces ditalini; grated parmigiano-reggiano cheese, for serving (or grana padano)

Submitted by ratherbeswimmin

"In 'Lidia's Italy in America' by Lidia Bastianich"

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Ready In:: 1hr 23mins
Ingredients:: 12
Yields:: 3 1/2 quarts

ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
6 ounces pancetta
1 medium onion, chopped
1 stalk celery, chopped
1 large carrot, peeled and shredded
2 fresh bay leaves
1 cup canned san marzano whole tomato, hand-crushed
2 cups brown lentils, rinsed and drained
8 cups water
1 tablespoon kosher salt
8 ounces ditalini
grated parmigiano-reggiano cheese, for serving (or grana padano)

directions

Add 2 tablespoons oil into a large Dutch oven; heat over medium heat.
Cut the pancetta into 1/4-inch strips and add them.
Cook, until they begin to render fat, about 3-4 minutes.
Add in the onion, celery, carrot, and bay leaves.
Cook until wilted, about 5 minutes.
Add crushed tomatoes and bring to a simmer.
Cook until thickened, about 10 minutes.
Once it is thickened, add lentils, water, and salt; bring to a simmer, cover, and cook until lentils are just tender, about 30 minutes.
Add the ditalini, and cook, covered, until pasta is al dente, about 8 minutes.
Serve with a drizzle of olive oil and some grated cheese.