Stewed lentils are a traditional Italian dish, rich in flavor and nutrients. The lentils are cooked together with tomato, pancetta, sage, onion, celery, and carrot, which give the dish a delicious flavor. Olive oil and butter are used to make it even tastier. This dish is ideal for a warm and comforting winter lunch.
Soak the lentils for a few hours in cold water, remove those that float, drain the remaining ones, 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 torn sage leaf with the chopped pancetta, carrot, celery, and onion.
Add the tomato pulp, season with salt and pepper, and cook for a quarter of an hour.
Drain the boiled lentils and add them to the sauté mixture in the pan.
Stir and let it cook for 10 minutes, then transfer to a serving dish and serve.
Recommended wines: Piave Raboso DOC, Montescudaio Rosso DOC, Pollino DOC
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Spoon
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Stewed lentils can be stored in the refrigerator for 2-3 days.
This recipe is typical of Italian cuisine, particularly from the Lazio region.
Italy, Lazio
| Energy (kcal) | 139.75 |
| Carbohydrates (g) | 17.98 |
| of which Sugars (g) | 2.98 |
| Fat (g) | 3.29 |
| of which Saturates (g) | 0.95 |
| Protein (g) | 8.34 |
| Fiber (g) | 4.67 |
| Sale (g) | 0.02 |
