Ingredients
- 2 cups dried lentils
- 2 fresh tomatoes
- 1 red onion (divided: half for boiling, half for sautéing)
- 1–2 spring onions (divided)
- 1 celery stalk (divided)
- Papa Vince Sea Salt, to taste
- Papa Vince Extra Virgin Olive Oil (for cooking + finishing)
- Papa Vince Chili EVOO (for serving, optional but highly recommended)
- 1 pack Papa Vince Pastina or Orzo
Instructions
Prepare the Lentils
- Rinse the lentils twice in a colander to remove any dirt.
- Transfer them to a large pot and fill with water until just over halfway full.
- Add the tomatoes, half of the red onion, half a celery stalk, and one spring onion.
- Bring to a boil and let cook for about 10 minutes.
Make the Flavor Base
- While the lentils cook, finely chop the remaining red onion, celery, and spring onion.
- In a pan, heat a generous drizzle of Papa Vince Extra Virgin Olive Oil.
- Add the chopped vegetables and a pinch of Papa Vince Sea Salt.
- Sauté until fragrant and softened.
Blend the Vegetables
- After 10 minutes of boiling, remove the tomatoes, onion, celery, and spring onion from the lentils.
- Blend them in a mixer until smooth.
- Add this vegetable purée to the pan with the sautéed onions and celery.
- Stir well to combine.
Combine Lentils & Sauce
- Pour the lentils (with their liquid) into the pan.
- Let everything simmer together for a few minutes so the flavors meld beautifully.
Cook the Pasta
- In a separate pot, bring water to a boil.
- Add Papa Vince Sea Salt.
- Cook the Papa Vince Pastina (or Orzo) until al dente.
- Before draining, add a splash of cold water to the pot — this stops the cooking process and keeps the pasta perfectly tender.
- Drain completely using a colander.
Finish & Serve
- Remove the lentils from the heat and drizzle with Papa Vince Extra Virgin Olive Oil.
- To serve, place some pastina (or orzo) in a bowl and spoon the lentils generously on top.
- For a final touch, drizzle with Papa Vince Chili EVOO — the hint of spice pairs perfectly with the creamy lentils.
Nonna’s Tip
This recipe tastes even better the next day, after the flavors have had time to come together. Make a big batch and enjoy a bowl of Sicilian comfort whenever you need it!
