Widely used in Italy, this rustic tomato lentils stew is pure Italian comfort food — the kind of dish that warms you from the inside out. Lentils have been a staple across Italy for centuries, especially the prized varieties in Umbria region like Castelluccio,  Colfiorito, or also in Sicily region like Ustica , known for staying firm and flavourful. Thick tomato passata, garlic, and slow-simmered veggies turn these humble legumes into a bold, hearty pot of goodness.

 

Serves 4, Preparation time about 20 mins, Cooking time about 45-50 mins

  • 1 ½ cups (300 g) brown or green lentils, rinsed

  • 2 tbsp extra-virgin olive oil

  • 1 onion, chopped

  • 1 carrot, diced

  • 1 celery stalk, diced

  • 3 garlic cloves, smashed then minced

  • 1 ½ cups (350 g) chunky rustic tomato passata, thick and pulpy

  • 4 cups (1 L) water or vegetable hot broth

  • 1 bay leaf

  • Salt & black pepper

  • Fresh sage or thyme, roughly chopped

  • Optional: drizzle of olive oil 

 

Method

Heat olive oil heavy-bottomed pot or Dutch oven, add garlic and aromatic herbs, sauté a few minutes, now add onion, carrot, celery roughly chopped, cook 8–10 minutes until softened and golden. 

Stir in lentils, salt and pepper. Coat lentils in the aromatic base. Pour in the rustic passata. Let the tomato pieces stay bold and visible.

Add broth or water and the bay leaf. Simmer 35–45 minutes with the lid on until lentils are tender and the stew thickens.

Remove the bay leaf. Taste and adjust seasoning.

For a thicker stew, simmer uncovered 5–8 more minutes.

Serve your Rustic Tomato Stewed Lentils hot with toasted country bread or with creamy polenta.

 

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