The pan-fried lentils are a simple recipe that smells of home and tradition, a true grandma’s preparation, perfect when you crave something good but quick. The lentils (green, brown, red, yellow, or black) prepared with vegetables and onion, but without tomatoes, enhance the authentic taste of boiled lentils, even using canned lentils, to bring a rustic and tasty dish to the table. It’s an idea that immediately recalls pasta and lentils from Puglia, but in a more immediate variant, ideal for every day. If someone asks you “How to cook lentils in the classic recipe”, this is a simple and reassuring answer that always works, almost like real comfort food.
How do you say lentils in English? Lentils.
SEASONALITY of dried lentils: all year round.
Tasty recipes with lentils
- Difficulty: Easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: New Year's Eve, All Seasons
Pan-Fried Lentils
- 12.3 oz lentils
- 5.3 oz onion (white or golden)
- 1 carrot (medium)
- 1 stalk celery
- 1 tablespoon extra virgin olive oil (or seed oil)
- as needed water (or vegetable broth – about 2 cups)
- as needed fine salt (to be added only at the end of cooking)
What are the most prized lentils? The most famous ones are from Castelluccio di Norcia, small and delicate, appreciated for their quick cooking; Santo Stefano di Sessanio lentils, with a fine taste and creamy texture; and those from Ustica, intense and fragrant thanks to the volcanic soil. Among the foreign varieties, the Puy Green, highly esteemed for their aroma and cooking hold.
Tools
- Chopper
- Pan
- Wooden Spoon wooden
Pan-Fried Lentils
Soak the lentils: even briefly, it helps cook them faster, more evenly, and makes the dish more digestible.
Meanwhile, clean and wash the soffritto vegetables (onion, carrots, celery and, optionally, a garlic clove) and finely chop them: I use a mixer to make them even finer.
Then, cook the soffritto in a pan with a drizzle of oil and a bit of water.
Wash the lentils, to remove any impurities, even after soaking if done.
Add the washed lentils to the soffritto and, if desired, a bay leaf.
Flavor the lentils for a few minutes, stirring.
Add water (or broth) and cook the lentils for 20-25 minutes; towards the end of cooking, add salt and, if desired, finely chopped rosemary and sage.
A drizzle at the start for the soffritto and, if you want to do like grandma, a raw drizzle at the end, when you turn off the heat, to scent everything.
STORING pan-fried lentils
Pan-fried lentils store well and often taste even better the next day. Just let them cool, put them in a closed container, and keep them in the fridge for two or three days. They can also be frozen, preferably already portioned: they last up to three months in the freezer. To reheat, use a pan over low heat with a drop of water.
FAQ
Should lentils be soaked?
It depends on the variety: small ones, like Castelluccio or beluga, can be cooked directly after washing, although I always recommend a short soak for faster, more even cooking. Larger ones benefit from a few hours in water.
When should salt be added?
Salt should be added only towards the end of cooking, otherwise the lentils may remain hard. It’s one of those simple secrets that truly make a difference.
Water or broth?
Grandma preferred water to taste the true flavor of the lentils, but a light broth is fine if you want a more enveloping taste, as long as it doesn’t overpower everything.
Why do they break during cooking?
It happens if you stir them too much or if the boil is too strong. The pan should simmer gently, with patience, without haste.
