Lenticchie in Umido
These Italian stewed lentils are hearty, comforting and full of nutrients. They are gluten free and easily made vegan, so they can be enjoyed by everyone!
Servings: 8
Ingredients
- 1 large yellow onion, finely diced
- 1 large carrot, peeled and finely diced
- 2 ribs of celery, finely diced
- 3 cloves of garlic, finely minced
- 2 tablespoons of olive oil
- 28 ounces of tomato puree
- 1 1/2 cups of water, stock or wine
- 1 1/2 cups of dried brown lentils
- 2 bay leaves and a sprig of thyme
- a parmesan rind
- salt, black pepper and red pepper flakes, to taste
- fresh parsley, finely chopped (garnish)
- parmesan, finely shredded (garnish)
Instructions
- Rinse your lentils in cool water to remove any debris and then set aside for now
- Add 2 tablespoons of olive oil into a large pot over medium heat
- Add the finely diced onion, carrot and d celery along with the finely minced garlic, season with salt and black pepper and cook for about 10 minutes or until the vegetables begin to soften
- Add 28 ounces of tomato purée and 1 1/2 cups of water, stock or wine and stir to combine
- Add the rinsed lentils, the bundled herbs and the parmesan rind and bring the mixture to a simmer
- Cover the pot and simmer for about 45 minutes, stirring occasionally
- Once the lentils are tender, transfer the pot off of the heat and remove the herbs and parmesan rind
- Taste and add salt, black pepper and/or red pepper flakes to taste
- Serve garnished with finely shredded parmesan and fresh parsley