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Italian pasta e lenticchie features the unlikely pairing of two humble ingredients—pasta and lentils—to create a comforting, rib-sticking dish. Here we use French lentils du Puy, which hold their shape nicely, and give them a head start by simmering them for 10 minutes before adding the pasta and switching to pressure cooking. A generous amount of chopped parsley adds color and fresh, grassy notes, while toasted and seasoned panko breadcrumbs sprinkled over the finished dish adds a satisfying crispness. Though this dish already is rich with carbs, we liked serving it with crusty bread to mop up the flavorful sauce.
tablespoons extra-virgin olive oil, divided, plus more to serve
cup panko breadcrumbs
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