When I was a little girl, my grandfather worked as a longshoreman for the New York Port Authority. For most of his career, he worked the night shift. This meant that from Monday through Friday, he was rarely ever around at dinner time. As a result, my Nonna usually kept weeknight meals simple, since it was only her – and sometimes me – dining in. Nonna was a big fan of bean dishes and she made them often. They were easy, nutritious and cheap. And my Nonna was nothing if not frugal, as most World War 2 wives were. Cucina Povera was her specialty.

One pasta and beans dish that we ate a lot of back then, was Pasta e Lenticchie, or pasta with lentils. Lentils are members of the legume family and come in many different varieties, from black and yellow to red and green. They have a mild, earthy and sometimes nutty flavor, depending on what kind you use. Like other legumes, lentils are low in fat and high in protein and fiber. Because of their small size, they also cook more quickly than other types of beans, and they don’t need to be soaked first. If you've never tried lentils before, you're really missing out. They are delicious, and can be used in a variety of preparations, from soups and stews to salads.

Another perk of eating lentils is that, in Italian culture, they considered a "lucky food". Eating lentils on New Year’s Eve is believed to bring good luck and prosperity throughout the following year. Their small, round shape resembles coins that swell when cooked, so they are looked upon as a symbol of wealth. Most Italians are absolutely militant about this. In fact, my grandmother wouldn’t even think of serving a New Year's meal that didn’t include lentils in some form.

Pasta e Lenticchie is a simple, rustic dish prepared with just a handful of basic ingredients. Garlic and onions are sautéed in olive oil to which lentils, tomatoes, water and pasta are added and simmered to tenderness. There isn’t much more to it than that. I use chicken broth instead of water as my simmering liquid for extra flavor, but I’m pretty sure that my grandmother made do with plain, old H2O from the tap.

Dishes like this Pasta e Lenticchie are pure comfort food for me. Cooking, and of course, eating them always transports me right back to being six years-old in my Nonna's homey, little kitchen. Those were golden times!

Even if you don't have a sweet Italian Nonna to remember, you can still enjoy Pasta e Lenticchie any time you want. The dish is easy to make and can be whipped up in under an hour. So, go ahead and get lucky!

Pasta e Lenticchie

Ingredients:

6 tablespoons olive oil, divided (add a little bacon grease, if you have some)

1 onion, diced

2 cloves garlic, minced

1 tablespoon fresh thyme leaves

1 cup chopped plum tomatoes with their juices

2 cups dried lentils (I used French green lentils.)

6-8 cups chicken broth, water or a combination of the two, depending on how thick you want it (You can also use vegetable broth to make it a vegetarian dish.)

1 bay leaf

1/2 pound small pasta or spaghetti cut into 1-inch pieces

Salt and pepper to taste

Grated Parmigiano for sprinkling

Directions:

In a large saucepan or Dutch oven, heat 4 tablespoons of the olive oil over medium-high heat. Add the onion and cook, stirring, until the onion is soft and slightly browned, about 6 to 8 minutes. Add the garlic and thyme, and cook a minute or two, until fragrant.

Stir in the lentils and sauté for one minute. Add the tomatoes, chicken stock and bay leaf and bring to a boil. Lower the heat and simmer until lentils are tender, about 30-40 minutes.

Add the pasta and simmer for 10-15 minutes more, until pasta is cooked through. Remove from the heat and season with salt and pepper to taste.

Divide the soup among six serving bowls and drizzle each with a little of the remaining olive oil. Sprinkle with grated cheese and serve.

Serves 8.

Still Hungry?  Come visit me at  Sticky, Gooey, Creamy, Chewy for even more delicious recipes.

This article appears in Dec 30, 2010 – Jan 5, 2011.