Stewed lentils are a classic of home cooking: a simple, warm and comforting dish, perfect for the colder months but ideal all year round. Rich in plant proteins, fiber, and flavor, they are a versatile side dish that pairs well with meat, fish, or vegetarian dishes, but can easily become a light and nutritious main course. Their soft texture and the aroma of the sauté make them an everlasting preparation, loved by those who seek traditional recipes, genuine flavors, and dishes that smell like home. If you love lentils, try the Lentil Dahl, the Lentil and Spinach Soup, the Lentil Meatloaf, or the Lentil and Potato Soup.
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OTHER LEGUME RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing stewed lentils
- 7 oz dried lentils
- 1 3/4 cups tomato sauce
- 1 carrot
- 1 onion
- 1 celery stalk
- to taste salt and chili powder
- 4 tablespoons extra virgin olive oil
- 2 cups vegetable broth
- A few leaves bay leaves
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- Casserole
Steps for preparing stewed lentils
Wash the celery, peel the carrot and the onion, then cut all the vegetables into small pieces. In a casserole, heat the oil and add the chopped vegetables. Sauté for a couple of minutes until soft and fragrant: this will be the base for your stewed lentils.
Rinse the lentils well under running water and add them to the sauté. Stir and let flavor for a few minutes, then deglaze with red wine and let evaporate. This step gives your stewed lentils a richer, deeper aroma.
Add the tomato sauce, adjust with salt and pepper (or ground chili) and cover with a bit of vegetable broth or water, and scent with a few bay leaves. Cook on low heat for about 40 minutes, adding more broth as needed. The stewed lentils should be soft but not mushy, with a thick and flavorful sauce.
You can store the lentils in the refrigerator for two or three days.
Tips, Variations, Storage
Use small lentils for faster and more uniform cooking.
You can replace the tomato sauce with canned tomatoes or tomato paste.
For a richer version, add cubed potatoes or squash.
Great to serve with croutons, rice, couscous, or polenta.
The stewed lentils can be stored in the refrigerator for 2–3 days, sealed in an airtight container.
They can be frozen for up to 3 months: just let them cool completely before placing them in the freezer.
If they become too thick after resting, add some vegetable broth or water during reheating.
Avoid leaving them at room temperature for too long: they tend to ferment quickly.
Avoid leaving them at room temperature for too long: they tend to ferment quickly.
Frequently Asked Questions
Do lentils need to be soaked?
Small lentils do not require soaking; other varieties may need 1–2 hours.
Can I use pre-cooked lentils?
Yes, but reduce the cooking time of the stewed lentils to 10–15 minutes and use less broth.
How long do they last?
In the refrigerator for 2–3 days, well sealed in a container.
Can I freeze them?
Yes, the stewed lentils freeze perfectly for up to 3 months.
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