John Myers
Italian Lentil Stew
The perfect italian lentil stew recipe with a picture and simple step-by-step instructions.
- 250 g Lenses
- 3 Garlic cloves
- 2 Onions
- 100 g Pancetta belly bacon
- 4 Rods Celery
- 200 g Carrots
- 1 Can (400 g) Chopped tomatoes
- 1 l Vegetable broth
- 1 branch Rosemary
- 2 Sage leaves
- 1 branch Thyme
- Salt
- Pepper from the grinder
- Chilli from the mill
- 2 Bay leaves
- 2 tbsp Olive oil
- 4 Salsiccia
- 4 tbsp Balsamic vinegar
- Soak the lentils in cold water for about 1 hour. We had Italian green lentils, but the brown puy lentils are also delicious. Drain the lentils in a colander. Peel and chop the onions and garlic. Also cut the pancetta into cubes. Peel the carrots and cut into 1 cm cubes. Wash and clean the celery, cut in half lengthways and cut into small pieces.
- Fry the pancetta lightly brown in a soup pot over medium heat, then add the carrots and celery, as well as onions and garlic and fry for about 4 minutes. The onions should be golden brown. Pour in the tomatoes and broth. Rinse off the herbs and stir in with the bay leaf and lentils. Cover and simmer over low heat for about 1 hour until the lentils are cooked through. Then season with salt and pepper. Take out the herb sprigs and bay leaf.
- Slowly heat the salsicce in a non-stick pan and fry it all over in its own, emerging fat, then cut into bite-sized pieces and add to the stew. Let simmer for another 5 minutes. Season to taste with balsamic vinegar, depending on the desired acidity. Serve with Italian white bread or small pasta.
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