Stewed Lentils, this is how my mom used to make them, not too brothy, to be served on New Year’s Eve for good luck, but delicious all year round, rich in iron, proteins, economical, and very tasty. Easy to prepare, lentils, unlike other legumes, do not need soaking, so they can be prepared at the last minute. If you like them more liquid, you can add plenty of vegetable broth to achieve the desired consistency.
Let’s get to work and prepare stewed lentils together.
If, like me, you love legumes, here are some recipes to try.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing stewed lentils
- 7 oz dried lentils
- 2 cups tomato puree
- 1 carrot
- 1 onion
- 1 celery stalk
- to taste salt and pepper
- 4 tbsps extra virgin olive oil
- 2 cups vegetable broth
Tools
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- Casserole
Steps for preparing stewed lentils
Wash the celery and peel the carrot and onion. Chop the vegetables into small pieces. In a casserole, pour the oil, add celery, carrot, and onion, and sauté for a couple of minutes.
Rinse the lentils. Add them to the vegetables. Allow them to absorb the flavors and deglaze with white wine.
Add the tomato puree, salt and pepper (or ground chili), and cook for about 40 minutes, using vegetable broth as needed.
Storage
You can store the lentils in the refrigerator for two or three days.
