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Lunch recipe · from the recipe book

One-Pot Lentil Ditalini with Basil-Ricotta Sauce

Tender ditalini and earthy brown lentils simmered together in garlicky broth, then folded into a creamy basil, almond and ricotta sauce with a hint of chili.

One-Pot Lentil Ditalini with Basil-Ricotta Sauce

Ingredients

  • 2 tbsp30 gOlive oildivided
  • 4 cloves12 gGarlicminced
  • ½ tsp1 gCrushed red pepper
  • ¾ cup150 gBrown or green lentils, dryrinsed and picked over
  • 3¼ cups700 gVegetable broth
  • 3 cups700 gWater
  • 10½ oz300 gPasta, dryshort shape such as ditalini
  • 1¼ cups leaves30 gFresh basilleaves only
  • 3½ tbsp whole30 gAlmonds
  • ½ cup120 gPart-skim ricotta
  • 1½ tbsp20 gLemon juice
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Before cooking, make the herb sauce: finely chop the almonds, then finely chop the basil. In a bowl, stir the almonds and basil with the ricotta, the lemon juice, the salt, the black pepper and half of the olive oil. Set aside.
  2. Heat the remaining half of the olive oil in a large pot over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute.
  3. Add the lentils, the vegetable broth and the water. Bring to a boil, then lower the heat, cover and simmer for 15 minutes.
  4. Stir in the pasta and simmer uncovered, stirring often, until the pasta is al dente, the lentils are tender and most of the liquid is absorbed, 10 to 12 minutes. Add a splash of water if it gets dry.
  5. Take the pot off the heat, add the basil-ricotta sauce and stir until the pasta is creamy and coated.
  6. Rest for 2 minutes, then divide among 4 bowls.

Contains: Milk, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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