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.
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
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
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 pan with the sautéed mixture
Stir, let the flavors blend for 10 minutes, transfer to a serving dish and serve
Wine pairings: 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, especially from the Lazio region.
Italia, 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 |
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