Italian-style stewed lentils with tomatoes and parsley
6 servings
15 minutes
Italian-style stewed lentils with tomatoes and parsley is a dish where simple ingredients transform into a rich, aromatic, and cozy meal. This recipe originates from Italian culinary traditions where legumes have always held an important place. Lentils absorb the flavors of ripe tomatoes, garlic, and bay leaves, while fresh parsley adds brightness. With its rich aroma and nutrition, the dish pairs perfectly with crusty bread or pasta. The thick consistency and gentle, slightly nutty flavor of lentils make it a comforting, warming food that can be served as a standalone dish or a side to meat. It's an excellent choice for those who appreciate healthy and hearty dishes with a rich Italian character.
1
Heat olive oil in a large pot and sauté finely chopped onion until translucent. Add minced garlic and cook for another 1-2 minutes.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Garlic: 3 cloves
2
Add chopped tomatoes, lentils, 1 cup of water, broth, and bay leaves. Bring to a boil, reduce heat, and cook until soft, adding water as needed. Season with salt and pepper.
- Tomatoes in their own juice: 400 g
- Green-brown lentils: 1.5 glass
- Water: 2 glasss
- Chicken broth: 450 ml
- Bay leaf: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Remove the bay leaves, stir in the parsley, and serve immediately.
- Bay leaf: 2 pieces
- Chopped parsley: 0.3 glass