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Stewed lentils





500 oz


1 unit


1 unit


1 stem

Vegetable broth

to taste


3 leafs

Extra virgin olive oil

to taste


to taste

soups from Italy - Puglia

Stewed lentils

Stewed lentils

vegan high in fiber high in iron high in potassium high in magnesium

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Stewed lentils

A simple, tasty, warm and enveloping dish based on legumes!

Stewed lentils step 1

step 1

To prepare the stewed lentils, soak the lentils in soaking them with cold water and a teaspoon of baking soda (if you want to soften them in less time). So soak them for a whole night.

Stewed lentils step 2

step 2

The next morning rinse the lentils in cold water to remove all the anti-nutritional elements contained in the seeds (phytates), then drain them.

Stewed lentils step 3

step 3

Prepare a mixture with celery, carrot and onion and let it rise with the extra virgin olive oil.

Stewed lentils step 4

step 4

Add the drained lentils, cover with the broth (alternatively you can only use water), a pinch of salt and the bay leaves.

Stewed lentils step 5

step 5

Bring gently to a boil, cover with a lid and cook on a low heat for about 2 hours, or until the lentils are well cooked and tender (but not overdone); if necessary add more water if the soup gets too dry.

Stewed lentils step 6

step 6

Before serving, remove the bay leaves and serve hot!

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