Pasta with lentil sauce is one of my Sicilian family’s unusual recipes—a dish that I’ve encountered nowhere else, either in the United States or Italy. I’ve often wondered where it originated. Sadly, I never asked my grandparents or parents whether it was handed down through generations or was a dish that they concocted on their own. It makes a wonderful meal for a cool autumn or winter evening.

Although not particularly attractive in a presentation, lentil sauce has many qualities to recommend it. It’s great for vegetarians, and it’s very healthy. Lentils are high in fiber, folic acid, and potassium, all of which lower cholesterol and support heart health. This legume can also decrease blood pressure, stabilize blood sugar, increase energy while being low in calories—230 to a one-cup serving.

This sauce offers many advantages to the cook. It is inexpensive, easy to make, reheats well (though you’ll need to add extra water when doing so), and it is delicious. Just make certain that the lentils are very tender and that the sauce is neither to thick, making the dish to dry with pasta, or too soupy.

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