Pasta and lentil soup (Pasta e lenticchie) from My Kitchen in Rome: Recipes and Notes on Italian Cooking (page 107) by Rachel Roddy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute quadrucci pasta for ditalini pasta.

  • okmosa on March 03, 2022

    I added a little pancetta at the beginning, used different small pasta shape, and subbed French green lentils instead of brown. Rachel’s recipe explained that soup consistency would depend on how much water the chosen pasta and lentils need, of course, but so true! My pasta took forever to cook in the lentil soup so I may pad cook it separately next time. Mine ended up closer to stew but was still delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.