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Lenticchie in Umido – Stewed Lentils

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5 from 1 review


  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 small onion, peeled and diced
  • 1 cup dried French/Puy lentils
  • 1 glass of wine, red or white, whatever you might have open
  • 2 cups tomato sauce
  • 4 or so sprigs of fresh herbs of your choice such as parsley and thyme, tied together with string
  • 1 bay leaf, dried or fresh
  • Extra-virgin olive oil
  • Salt
  • Pepper


  1. Heat a medium-sized, heavy-bottom pot over medium heat. Add 2 or so tbsps of olive oil. Add the diced carrot, celery and onion. Sprinkle with a pinch of salt and stir. Cook until the vegetables are soft and translucent. It can help to cover the pot with a lid to “sweat” the vegetables.
  2. Add the dry lentils and stir into the vegetables. Add the wine and stir again. Cook until ½ the wine has evaporated. 
  3. Add the tomato sauce and enough water to cover the lentils. Add the herbs and bay leaf.
  4. Bring the mixture to a boil, then reduce to a simmer.
  5. Cover and cook until the lentils are tender with just the tiniest bit of crunch: usually about an hour. Check and stir the lentils several times during the cooking process. Add more water as needed.
  6. When the lentils are cooked, but very slightly al dente, remove the lid and raise the heat to evaporate any excess cooking liquid.
  7. Remove the herbs and bay leaf. Taste and adjust the salt and add some ground pepper.
  8. Serve with a slotted spoon and enjoy with toasted bread.