Brown Lentils Italian Way

5 from 2 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 73 kcal


To garnish:

  • 50 g Fusilli. dried
  • 200 g Water
  • 4 g Chicken broth, Kraft bouillon
  • 1 tsp Herbal mix, Italy, fresh or dried
  • 2 medium-sized Bay leaves, dried
  • 4 Sage leaves, dried
  • 2 tsp Pepper flakes, red, dried, (with grains, spicy)
  • 40 g Carrots
  • 2 medium-sized Potatoes
  • Basil leaves, fresh


  • Soak the lentils in plenty of water overnight. Bring the water to the boil, dissolve the chicken stock in it and cook the fusilli for 7 minutes until al dente. Take the fusilli out of the broth with the slotted spoon and have both ready.
  • Wash a carrot, cut off both ends, peel and slice across into approx. 3 mm thick slices. Halve large slices crosswise. Wash the potatoes, peel them, cut them in half lengthways, cut the halves lengthways and thirds across.
  • Put the potatoes in the broth and cook. After 5 minutes add the carrots, lentils and all the spices, mix well and simmer until the lentils are cooked through (maximum 12 minutes). Add the fusilli and let it warm up well. In the meantime, chop up the basil leaves.
  • Spread the mixture on the serving bowls, garnish, serve warm and enjoy


Serving: 100gCalories: 73kcalCarbohydrates: 15.6gProtein: 1.9g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Small Curd Cakes

Fusilli Casserole with Cauliflower