STEWED LENTILS

Stewed lentils are a simple and genuine dish. Today we offer you a really simple recipe, made in the most classic way.

It can be served with meat main courses but also as a first course.

INGREDIENTS:

500g. Dried brown lentils.
5 tsp. Extra virgin olive oil.
1 Carrot.
1 Coast of celery.
1/2 White onion or 1 leek.
1 Clove of garlic.
1 Bay leaf.
200g. Tomato puree.
1L. Vegetable broth approx.
Chili pepper to taste.
Black pepper to taste.
Salt up to taste

PREPARATION:

The first thing to do to make stewed lentils is to soak the dry lentils in cold water ① in the morning to cook them in the evening. Eliminate those that have come to the surface and let them drip ②.
To prepare the stewed lentils, start with the sautéed. Peel the carrots and cut them into cubes of about 4 mm. Do the same for the celery and the onion ③ or the leek. Then sauté the latter with a knife to finely chop it.

Pour the oil into a saucepan, add the chopped vegetables ④ and leave to brown gently for 5-7 minutes over low heat, until the chopped vegetables are very soft. Pour the lentils into the pan ⑤, and toast the lentils for 5 minutes over medium-high heat ⑥, stirring constantly to prevent them from sticking. Pour in the wine, stir and let it evaporate.

Add the tomato sauce, the hot broth until the lentils are covered ⑦. Bring to a boil, put the lid on the pot and simmer over medium-low heat for about 20 minutes ⑧. During this time, you will have to mix from time to time and wet the lentils with more broth when they are dry. Remove the lid, raise the heat slightly and let it dry until cooked, about 10-15 minutes (cooking times depend on the type of lentils).

If you want a lentil soup as a first course, add more broth.

Season with salt and pepper ⑨, chilli pepper and serve the lentils hot or warm, and, to taste, chopped rosemary and pepper.