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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) | 146.13 |
| Carbohydrates (g) | 19.43 |
| of which sugars (g) | 3.27 |
| Fat (g) | 3.34 |
| of which saturates (g) | 0.93 |
| Protein (g) | 8.46 |
| Fibre (g) | 4.85 |
| Salt (g) | 0.18 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
