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Recipe by
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 tastier. This dish is ideal for a warm and comforting winter lunch.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Soak the lentils in cold water for a few hours, skim off any that rise to the surface, drain the rest and boil them for about an hour and a half
Step 2 of 6: Heat two tablespoons of oil and a knob of butter in a pan, then sauté the broken sage leaf with chopped bacon, carrot, celery and onion
Step 3 of 6: Add the tomato pulp, season with salt and pepper, and cook for a quarter of an hour
Step 4 of 6: Drain the boiled lentils and add them to the pan with the sautéed mixture
Step 5 of 6: Stir, let the flavors blend for 10 minutes, transfer to a serving dish and serve
Step 6 of 6: Wine pairings: Piave Raboso DOC Montescudaio Rosso DOC Pollino DOC
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products and Celery
In gray: not detectedDetected
| Average values | Per serving215 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,316 kJ315 kcal | 611 kJ146 kcal |
| Fat | 7.19 g | 3.34 g |
| of which saturated fatty acids | 2 g | 0.93 g |
| Carbohydrates | 41.84 g | 19.44 g |
| of which sugars | 7.06 g | 3.28 g |
| Fibre | 10.42 g | 4.84 g |
| Protein | 18.23 g | 8.47 g |
| Salt | 0.41 g | 0.19 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
