The stewed lentils are a traditional farmhouse dish, simple yet full of flavor and beneficial properties. Perfect for winter but great all year round, they can be enjoyed on their own, with croutons, or as an accompaniment to meat and fish. Lentils are a valuable source of plant proteins, fiber, and essential minerals such as iron and potassium. If you’re looking for an easy, economical, and healthy recipe, you’re in the right place!
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients
- 8.5 oz Dried lentils
- 1 stalk Celery
- 1 Carrot
- 1 Onion
- 1 Tomato
- to taste Water
- to taste Salt
- to taste Pepper
- Extra virgin olive oil
- to taste Baking soda
Preparation
If you are using unpeeled dried lentils, soak them for 4-5 hours with a teaspoon of baking soda. This helps reduce the cooking time and improves digestibility. Before cooking, rinse them thoroughly under running water.
Finely chop the onion, celery, and carrot. In a saucepan, heat a tablespoon of oil and sauté the vegetables over medium heat for 5 minutes, until they become soft. Add the chopped tomato or tomato sauce and let it flavor for another 2-3 minutes.
Add the drained lentils and cover them with water (the liquid should be about two fingers above the level of the lentils). Bring to a boil, then lower the heat and let it cook gently for 40 minutes, stirring occasionally. If the water dries up too much, add a little hot water.
At the end of cooking, adjust salt and pepper. If you want a more intense flavor, you can add a drizzle of extra virgin olive oil directly to the plate before serving.
Tips and Variations
In a pressure cooker: reduce the cooking time to 20 minutes from the whistle, keeping the heat low.
Extra flavors: you can enhance the taste with a bay leaf or a sprig of rosemary.
More brothy version: if you prefer them more liquid, slightly increase the amount of water.
With pasta: if you want a more substantial soup, add 100 g of short pasta at the end of cooking and cook it in the lentil broth.
FAQ – Stewed Lentils
Can I use canned lentils?
Yes! If you use pre-cooked lentils, rinse them well under running water and add them directly to the sauté, reducing the cooking time to 10-15 minutes.
Can they be frozen?
Absolutely! Once cooled, portion them into airtight containers and store them in the freezer for up to 3 months. Thaw them in the fridge or directly in a pot with a little water.
How can I make them more digestible?
Besides soaking with baking soda, you can add fennel seeds or ginger during cooking to reduce bloating.
Stewed lentils are a simple, healthy, and incredibly versatile dish. Perfect for those who want a nutritious meal without sacrificing taste, they pair well with croutons or meat dishes for a complete meal. Try them and let me know in the comments how you prefer them!
