Stewed lentils without tomato are a good alternative to stewed lentils or lentil ragù as we usually know them. For those who prefer them plain rather than in tomato sauce, they have a delicate flavor and remain soft. They are not just boiled lentils but become more flavorful with aromatic herbs, a soffritto and their little sauce.
Lentils lentils — how many times have I talked about them?
Did you know there is a saying that goes: Better a plate of lentils than a ham sandwich? I agree!
Lentils are the first cooked food known; they are mentioned in the Bible, with recipes for soups, broths and salads. Lentils are rich in protein and contain almost all essential amino acids.
The small group of amino acids they lack are supplied by cereals, so just combine them together in soups, vegetable patties, bakes. And let’s not forget they also contain polyphenols!
One last thing: a 2018 study from the University of Guelph in Canada says that replacing rice with lentils reduces blood sugar by 20%, and replacing potatoes with lentils reduces it by as much as 35%.
If I’ve tempted you to try more lentil recipes, here they are:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 4 Hours
- Cooking time: 25 Minutes
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients — Stewed Lentils Without Tomato
- 1 cup dry lentils (Umbrian)
- 1 carrot
- 1 shallot
- 1 leaf bay leaf
- 1 sprig fresh aromatic herbs
- 1 pinch sea salt
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 1/2 cup vegetable broth
Steps — Stewed Lentils Without Tomato
Soak the rinsed lentils for a few hours.
Drain and rinse them.
Put them in a pot with plenty of water and cook with a bay leaf and a sprig of aromatic herbs for about 25 minutes (cooking time depends on the type of lentils). Drain.
Meanwhile, finely chop the carrot and shallot and prepare the garlic clove. Put them in a pot with a drizzle of oil and lightly brown them, but not fry—simmer them with a little water.
Add the lentils to flavor, stirring gently. Add the broth and finish cooking for a few minutes. Finish with a drizzle of olive oil and adjust the salt to taste.
Tips
Always make extra lentils so the next day you can use them in a soup or make lentil patties.
Stewed lentils without tomato keep for a couple of days in the refrigerator.
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