Traditional Stewed Lentils Recipe
I love legumes, and among them, lentils hold a special place in my kitchen. They are simple, affordable, genuine, and at the same time incredibly versatile: they can be transformed into warm soups, tasty side dishes, nutritious main courses, or perfect accompaniments for meats and traditional dishes.
I’ve always prepared them in many different ways, but when I’m looking for that “home” taste, familiar and comforting, I return to my traditional stewed lentils recipe. It’s a simple dish, accessible to everyone, that exudes all the warmth and goodness of genuine cooking.
Today I bring you this very version: creamy, fragrant, and perfect to enjoy on its own or alongside traditional main courses. A preparation that never tires and, I’m sure, will win you over too.
Speaking of lentils, you might be interested in:
- Difficulty: Medium
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups dried lentils
- 1 carrot
- Half onion (small)
- 1 stalk celery
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- Half teaspoon tomato paste
- 4 cups vegetable broth
- to taste salt
- to taste black pepper
- 1 leaf bay
Tools
- Pots
- Lid
- Wooden Spoon
Steps
Peel the carrot and the onion, then finely chop them along with the celery stalk.
In a pot, heat the extra virgin olive oil, add the whole garlic clove and sauté the chopped vegetables for a few minutes until they become soft and fragrant.
Add the rinsed lentils under running water and stir well to flavor them with the sautéed vegetables.
Add the bay leaf and, if desired, the tomato paste.
Stir to distribute the flavors well.Pour in the vegetable broth to abundantly cover the lentils, about two inches above the level of the legumes.
Cover the pot and cook on low heat for 30–40 minutes.
Check occasionally: if the liquid reduces too much, add more water or broth.When the lentils are soft and the base has become creamy, adjust the salt and pepper.
Serve hot, perhaps with a drizzle of oil.Enjoy your meal!
Storage and Tips…
Store in the fridge in an airtight container.
Consume within 2 days
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