Pasta With Lentils

Total Time: 1 hr 23 mins Preparation Time: 45 mins Cook Time: 38 mins

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)

Recipe

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