Stovetop Lentils

Lentils have been a staple of Italian cooking for generations, especially in simple, rustic dishes where humble ingredients are transformed into something incredibly comforting.

And nutritionally? They’re pretty hard to beat. Lentils are packed with plant-based protein + fiber, along with iron, folate, potassium, and other micronutrients — making them a delicious way to build a satisfying, nutrient-dense meal.

I love recipes like this because it demonstrates just how comfort food and nourishing food do not have to be two different things.

Simple ingredients. Homestyle roots. Big flavor. This one-pot dish is a go-to next time you’re craving something cozy, comforting, and good for you.

This dish can be vegetarian if you swap out the chicken broth, and vegan if you substitute or omit the grated cheese.

Ingredients

• 8oz dried lentils

• 5oz shredded carrots

• ½ onion, diced

• 3 large garlic cloves, whole

• 6 cups chicken bone broth

• 15oz tomato sauce

• 2/3 cup small pasta (Acini di Pepe, Ditalini, Annelini)

• Seasonings: salt, pepper, fresh parsley (can substitute with dried parsley)

• EVOO (just enough to lightly coat the bottom of the pot)

• Optional: grated cheese for garnish

Instructions

1. Heat up a large pot/ Dutch oven with a light coating of EVOO. Add onion, garlic and carrots. Cook down for a few minutes, then add drained & rinsed lentils.

2. After toasting the lentils for a few minutes, remove the whole garlic cloves.

3. Add the tomato sauce and broth/liquid of choice. Stir, cover, and allow the lentils to cook for ~45 minutes to 1 hour.

4. Season with salt, pepper, parsley.

5. Add (uncooked) pasta, allowing it to cook through and absorb the liquid from the same pot.