Pasta e Lenticchie should be dense and spoonable, not a thin lentil soup with pasta added at the end. The pasta cooks in the lentil pot, and the starch brings the finish together.
Broken Gusta spaghetti is a practical Neapolitan option here. Add water in small increments and stop while the dish is still loose, because it tightens quickly as it rests.
Set servings and units first. You can change them anytime.
Warm the olive oil in a heavy pot over medium-low heat. Add the onion, carrot, celery, and a pinch of salt. Cook 8 to 10 minutes, until soft.
Add the garlic and tomato paste. Cook for 2 minutes, stirring until the paste darkens slightly.
Add the lentils, bay leaf, and 3 3/4 cups broth or water. Simmer gently for 25 to 30 minutes, until the lentils are almost tender.
For canned lentils, use 1 lb 2 oz drained lentils and start with 2 1/2 cups liquid. Simmer them with the soffritto for 10 minutes before adding pasta.
Break the Gusta spaghetti into 1 1/2 in lengths. Add it to the lentil pot with 1 cup hot water.
Cook, stirring often, until the pasta is tender, 9 to 11 minutes. Add more hot water in small splashes whenever the pot tightens before the pasta is done.
Remove the bay leaf and garlic. Rest 5 minutes, then season with salt and black pepper. The final texture should be creamy and spoonable without blending the lentils.
You made Pasta e Lenticchie. Time to eat.
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Stop cooking while the pot still looks slightly loose. Pasta e Lenticchie thickens fast after the heat is off.
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