live online cooking demo: PASTA AND LENTILS

By MMITM team
Apr 10, 2026

Sprinkle some fun into your dinner routine with Meat Me In The Middle and Electrify SOMA! On Wed. Apr. 29 at 6pm Eastern Daylight Time (EDT), we’ll be cooking a high-protein, delicious meatless meal LIVE online.

You’re invited to cook along or just watch as we make yummy Pasta e Lenticchie (Pasta and Lentils), and demonstrate the magic of an induction electric stove (note: you can make the recipe on any type of stove). Who knew that fighting global warming could be so delicious?

If you’ll be cooking along with us, pick up your ingredients in advance, then hop onto YouTube from your kitchen: https://www.youtube.com/@ElectrifySOMA

A woman ladles a hearty-looking pasta and lentil dish from a pot into a bowl

Pasta e Lenticchie (Pasta and Lentils)

Recipe Aaapted from Inside The Rustic Kitchen
4 servings

Ingredients

  • 2+2 tablespoons extra-virgin olive oil
  • 1-2 carrots
  • 5-10oz Yukon Gold potato or sweet potato
  • 1 onion
  • 1 rib of celery
  • Salt and pepper
  • 2 garlic cloves
  • ¼ cup (60ml) white wine, or use vegetable stock
  • 1 bay leaf
  • 1 sprig rosemary
  • 2 tsp smoked paprika
  • 2 tsp salt
  • 1 cup (250g) passata (tomato puree)
  • 1 cup (150g) dried green lentils, rinsed
  • 2 cups (160g) small dried pasta
  • 3 cups (700ml) vegetable stock
  • 1 ¾ cups (400ml) water, or use more vegetable stock
  • 1-2 cups frozen peas (no need to thaw) (optional)
  • 2 oz grated parmesan cheese (optional)

Directions

  1. Peel the carrot and the potato, and remove the skin from the onion. Finely dice the carrot, potato, onion, and celery.
  2. Heat 2 tablespoons of olive oil in a large pot over low heat. Add the diced vegetables, sprinkle them with salt and pepper, and saute them until soft but not browned (about 10-15 minutes). If they start to caramelize and stick to the pot, deglaze it by adding one or more tablespoons of water or wine, and scraping the browned parts.
  3. Add the remaining 2 tablespoons of oil, the bay leaf, and rosemary, and cook for a further 5 minutes. Meanwhile, peel and mince the garlic.
  4. Add the white wine (or stock) and let it reduce for a couple of minutes. Add the garlic and smoked paprika, and saute for another 3-4 minutes.
  5. Stir in the passata, 3 cups of vegetable stock, salt, and lentils. Bring to a simmer, then cover and simmer on low for 30 minutes.
  6. Remove the lid and add a good pinch of black pepper. Add water (or extra stock) and the dried pasta. Bring back to a simmer and cook uncovered for as long as your pasta brand recommends (usually 7-10 minutes). With five minutes left in the cooking time, stir in the frozen peas. Cook and stir occasionally until the pasta is al dente.
  7. Use tongs to remove the bay leaf and rosemary stem. Taste for seasoning and add salt and pepper if needed.
  8. Serve topped with cheese if desired.

Nutrition

Per-serving nutrition per Edamam, assuming use of 2 carrots, 7oz of Yukon gold potato, 1.5 cups peas, and 2 oz. parmesan:

  • Calories 370.5
  • Total Fat 15.45 g
    • Saturated Fat 2.25 g
    • Trans Fat 0 g
  • Cholesterol 0.55 mg
  • Sodium 335.175 mg
  • Total Carbohydrate 46.225 g
    • Dietary Fiber 10.025 g
    • Total Sugars 8.675 g
  • Protein 25.75 g