Mark’s Pasta e Lenticchie (Pasta & Lentils)

Serves – 6 / Prep Time – 10 min / Cook Time – 45 to 60 min


  • 8oz green lentils (dry)
  • 8oz elbow macaroni (dry)
  • 4oz Yellowtail Riesling wine
  • 4oz Pomi chopped tomatoes
  • 6oz onion chopped
  • 1 large stalk of celery (chopped finely)
  • 1 carrot (chopped finely)
  • 2 cloves of garlic
  • 1 tsp crushed fennel seeds
  • 2 bay leaves
  • ¼ tsp pinch marjoram
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • 1 sprig fresh parsley
  • 3 tbsp olive oil
  • salt to taste


Add 1 tbsp olive oil to a heated medium saucepan, add the onion, carrot, celery and salt when the oil becomes fragrant. Cook for 10 minutes then add garlic, bay leaves and all spices. Raise heat to medium and cook for 1 minute, then add the wine and cook until it starts to evaporate. Add tomatoes and lentils and cover with water (or vegetable broth). Bring to a boil then bring down to a simmer, cover and cook for at least 30 minutes before adding the dry pasta then cook for another 15-30 minutes (or until pasta and lentils are both tender). Serve and finish with the remaining olive oil on top.

Stats (Per Serving):

Cal – 197 / Carbs – 24g / Fat – 8g / Protein – 6g


2 thoughts on “Mark’s Pasta e Lenticchie (Pasta & Lentils)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s