Italian Lentils - New Years Classic
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
373 kcal
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Course
Main Course
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Cuisine
Italian
Italian Lentils - New Years Classic
Description
This Italian Lentils recipe uses dried brown lentils cooked together with a soffritto of finely chopped onion, carrot, and celery sautéed gently in olive oil. The addition of fresh herbs like rosemary, thyme, and bay leaf, alongside tomato paste, builds an aromatic and savory base. Lentils are simmered in water until tender but still holding their shape, with salt added near the end to avoid toughening the legume skins.
The lentils have a firm yet yielding texture and a balanced flavor from the vegetables and herbs. They can serve as a comforting side dish, a vegetarian ragu, or a topping for crusty bread or salads. The inclusion of fresh parsley brightens the dish before serving.
While traditionally enjoyed around New Year's for good luck, this preparation can be made any time. Lentils pair well with eggs when served on top, offering a hearty meal. Adjust liquid as needed during cooking to maintain moisture, and add salt only after lentils are tender to ensure optimal texture.
Ingredients
- 1 ½ cups brown lentils 250 grams, dried
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 talk celery finely chopped
- 3 to 4 tablespoons olive oil divided
- 1 bay leaf
- 1 prig rosemary
- 1 prig thyme
- 2 tablespoons tomato paste
- 5 cups water
- 1 pinch salt
- 1 handful flat-leaf parsley chopped for serving
Instructions
- Place the onion, carrot, and celery in a large saucepan or soup pot with 2 tablespoons of olive oil. Sauté gently on low heat until the vegetables are very soft and the onion is somewhat translucent, but not colored. Add the bay leaf, rosemary, thyme, tomato paste, dry lentils, and 5 cups of water.
- Bring to a boil and then turn the heat down to a gentle simmer and cook until the lentils are tender but retain their shape (this can take as little as 20 minutes to upwards of 35 minutes, depending on the lentils. I know that seems like a big time difference but all dried beans cook a little differently).
- Keep checking them and add more water if necessary. Add salt to taste only once the lentils are tender, otherwise, they will remain tough. Stir through the chopped parsley and serve as you like (see notes for ideas).
Notes
- Lentils can be enjoyed with eggs, as a vegetarian ragu, on crusty bread, or atop green salads for variety.
- Although a New Year's tradition, these lentils can be prepared year-round for consistent use.
- Keep an eye on liquid levels during cooking, adding more water if necessary to maintain a gentle simmer.
- Add salt only once lentils are tender to prevent them from becoming tough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 112mg | 5% |
| Potassium | 891mg | 19% |
| Fiber | 23g | 92% |
| Sugar | 4g | 8% |
| Vitamin A | 2842IU | 57% |
| Vitamin C | 10mg | 11% |
| Calcium | 70mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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