STEWED LENTILS are a dish rich in flavor and culinary tradition, an ode to Italian cuisine and a comfort food that nourishes the body and soul.
This dish is versatile, nutritious, and perfect for any season. Its preparation is simple, but the final result is a burst of flavors that will win over anyone who tastes it. A delight that celebrates traditional Italian cuisine with a modern touch
You can enjoy this soup with croutons or add some rice or pasta, and if you like, before serving you can also add a sprinkle of grated Parmesan cheese.
In any case, you will prepare a very tasty dish that will please the whole family.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 14 oz canned lentils
- Half white onion
- 1 zucchini
- 1 carrot
- 2 potatoes
- 1 bouillon cube
- 1 teaspoon tomato paste
- Half stalk celery
- to taste extra virgin olive oil
- to taste salt
Tools
- Pot
- Knife
- Cutting board
- Wooden spoon
Steps
Peel the carrot and potatoes, wash them, and cut them into small cubes.
Wash the zucchini, remove the ends, and finely chop it.
Slice the celery, peel the onion, and cut it into thin slices.
In a pot, heat a drizzle of extra virgin olive oil.
Add the onion and celery and let them brown.
Add the chopped vegetables and tomato paste, stir, and let them flavor for a few minutes.
Cover the vegetables with water, add the crumbled bouillon cube, the drained lentils, and cook for about 15/20 minutes.
Taste and adjust with salt if necessary, and pepper if desired.
Our stewed lentils are ready.
Serve them in terracotta bowls accompanied by toasted bread or vegetables.
Storage and Tips
Store in the fridge in an airtight container
Consume within 3 days
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