Stewed lentils are a traditional Italian dish, rich in flavor and nutrients. The lentils are cooked together with tomato, bacon, sage, onion, celery, and carrot, which give the dish a delicious taste. Olive oil and butter are used to make it even more flavorful. This dish is ideal for a warm and comforting winter lunch.
Soak the lentils in cold water for a few hours, remove those that float to the surface, drain the rest, and boil them for about an hour and a half.
Heat two tablespoons of oil and a knob of butter in a pan, then sauté the chopped sage leaf with bacon, carrot, celery, and onion.
Add the tomato pulp, season with salt and pepper, and cook for fifteen minutes.
Drain the boiled lentils and add them to the pan with the sautéed mixture.
Stir, let them absorb the flavors for 10 minutes, transfer to a serving dish, and serve.
Accompanying wines: Piave Raboso DOC, Montescudaio Rosso DOC, Pollino DOC
Pan
Spoon
Knife
Stewed lentils can be stored in the refrigerator for 2-3 days.
This recipe is typical of Italian cuisine, particularly from the Lazio region.
Italia, Lazio
| Energy (kcal) | 120.92 |
| Carbohydrates (g) | 15.9 |
| of which Sugars (g) | 3.52 |
| Fat (g) | 2.73 |
| of which Saturates (g) | 0.78 |
| Protein (g) | 7.1 |
| Fiber (g) | 4.19 |
| Sale (g) | 0.02 |
