Description
A hearty Italian dish featuring tender lentils simmered in a rich tomato sauce with aromatic herbs.
Ingredients
Scale
- 2 cups dried lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 400g canned tomatoes
- 2 cups vegetable broth
- 1 bay leaf
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water and drain.
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, carrot, and celery. Cook until softened.
- Stir in tomatoes, broth, lentils, bay leaf, and rosemary.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.
- Season with salt and pepper. Remove bay leaf before serving.
Notes
- Soak lentils for 1 hour to reduce cooking time.
- Add a splash of vinegar at the end for extra flavor.
- Serve with crusty bread or over rice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: lenticchie in umido, lentil stew, Italian lentils, vegetarian stew