Description
Hearty lenticchie pasta celebrates Ethiopian culinary traditions with robust spices and creamy legumes. Savory layers of berbere-spiced lentils and perfectly cooked pasta invite warmers to explore rich Mediterranean and African flavor connections.
Ingredients
Scale
- 1 box macaroni
- 2 cups (473 ml) lentils, cooked (canned or dried)
- 3 tbsps berbere (Ethiopian spice mix)
- 1 cup (237 ml) white onion, diced
- 1 cup (237 ml) carrot, diced
- 1 cup (237 ml) celery, diced
- 4 tbsps (59 ml) extra virgin olive oil
- 2–3 cups (473–710 ml) water
- ½ cup flat-leaf parsley, chopped
- Salt to taste
- Pepper to taste
Instructions
- Lentil Preparation: Precook dried lentils according to package instructions until tender, ensuring a perfect base for the pasta dish.
- Vegetable Sauté: In a large pot, combine finely chopped onions, diced carrots, and sliced celery. Sauté over medium heat until vegetables become translucent and fragrant, creating a robust flavor foundation.
- Seasoning and Spicing: Introduce salt, black pepper, and the distinctive Berbere spice blend, stirring to awaken the aromatic compounds and develop a deep, complex flavor profile.
- Lentil Integration: Fold the pre-cooked lentils into the vegetable mixture, ensuring even distribution and thorough coating with the spice blend.
- Liquid Base and Pasta Cooking: Pour in water and bring the mixture to a rolling boil. Add macaroni directly into the bubbling lentil mixture, stirring intermittently to prevent clumping and promote uniform cooking.
- Flavor Development: Reduce heat to medium-low, allowing the pasta to simmer until it reaches al dente texture and the sauce condenses into a creamy, luxurious consistency.
- Finishing Touches: Remove from heat and garnish with freshly chopped parsley. Let the dish rest for 5 minutes to allow flavors to meld and sauce to further thicken before serving.
Notes
- Prep Lentils Ahead: Cook dried lentils in advance to ensure perfect tenderness and reduce overall cooking time.
- Sauté Vegetables Carefully: Softly cook onions, carrots, and celery until translucent to build a rich flavor foundation for the dish.
- Bloom Berbere Spices: Allow Ethiopian spice blend to release its full aromatic potential by gently toasting in the pot before adding liquids.
- Rest and Thicken: Let the pasta sit for 5 minutes after cooking to allow flavors to meld and sauce to reach ideal creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Boiling, Sautéing
- Cuisine: Ethiopian-Italian
Nutrition
- Serving Size: 7
- Calories: 300
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg