The pan-fried lentils are a simple recipe that smells like home and tradition, a true grandma’s preparation, perfect when you crave something delicious 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 conveniently using canned lentils, to bring a rustic and flavorful dish to the table. It’s an idea that immediately recalls the Puglian pasta and lentils, but in a more immediate variant, ideal for everyday use. If someone asks you “How to cook lentils in the classic recipe”, this is a simple and reassuring answer, which always works, almost like a real comfort food.
How do you say lentils in Italian? Lenticchie.
SEASONALITY of dried lentils: all year round.
TASTY recipes with lentils
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: New Year, All Seasons
- Energy 372.31 (Kcal)
- Carbohydrates 61.07 (g) of which sugars 4.32 (g)
- Proteins 22.20 (g)
- Fat 5.71 (g) of which saturated 0.83 (g)of which unsaturated 0.68 (g)
- Fibers 10.67 (g)
- Sodium 804.02 (mg)
Indicative values for a portion of 285 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Pan-fried Lentils
- 12.3 oz lentils
- 5.3 oz onion (white or golden)
- 1 carrot (medium)
- 1 stalk celery
- 1 tbsp 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)
- 1 leaf bay leaf
- as needed chili pepper (or paprika)
- as needed rosemary (finely chopped)
- as needed sage (finely chopped)
What are the finest lentils? The most famous are the Castelluccio di Norcia, small and delicate, appreciated for their quick cooking; the Santo Stefano di Sessanio lentils, with a fine flavor and creamy consistency; and the Ustica lentils, intense and fragrant thanks to the volcanic soil. Among foreign varieties, the Puy green lentils stand out, highly regarded for their aroma and cooking resistance.
Tools
- Chopper
- Casserole
- Wooden Spoon wood
Pan-fried Lentils
Soak the lentils: even a brief soak helps them cook faster, more evenly, and makes the dish more digestible.
Meanwhile, clean and wash the vegetables for the sauté (onion, carrots, celery, and optionally, a clove of garlic) and chop them finely: I use a mixer to make them even finer.
Then, cook the sauté in a pan with a drizzle of oil and some water.
Wash the lentils to remove any impurities, even after soaking if done.
Add the washed lentils to the sauté and, if desired, a bay leaf, chili pepper, and finely chopped rosemary and sage.
Let the lentils absorb flavors for a few minutes, stirring.
Then add water or broth and cook on low heat for 20-25 minutes, stirring if needed. Add salt only at the end of cooking. Turn off the heat and let rest for about ten minutes, so the flavors blend and the residual liquid is absorbed without breaking the lentils.
A drizzle at the beginning for the sauté and, if you wish to do like grandma, a drizzle of raw oil at the end, when you turn off the heat, to fragrance everything.
STORING pan-fried lentils
Pan-fried lentils keep well, and often they taste even better the next day. Just let them cool, put them in a sealed container, and keep them in the fridge for two to 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 splash of water.
FAQ (Questions and Answers)
Do lentils need to be soaked?
It depends on the variety: small ones, like Castelluccio or Beluga, can be cooked directly after washing, although I always recommend a brief soak for faster and 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 might remain hard. It’s one of those simple secrets that really make a difference.
Better with water or broth?
Grandma preferred water to taste the true flavor of lentils, but a light broth works well 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 too much or if the boil is too intense. The pan should simmer slowly, with patience, without hurry.
