How are stewed lentils cooked? The recipe for the tasty and rustic side dish, typical of the Italian New Year.
According to tradition, if you eat on New Year’s Eve, they bring money; we cannot guarantee this, but we have no doubt that they are a tasty side dish! Stewed lentils, in their classic preparation, conquer with their simplicity : rustic and without frills, they are very good.
For this recipe we will all use quality products, and then also give you some advice on the preparation and the variant. You will see that there will be no problems preparing it at home and you will amaze your guests and the whole family.
How to prepare stewed lentils? The traditional recipe without soaking
- In a saucepan, heat two tablespoons of oil, then add a chopped sage leaf and fry together with bacon and diced carrot, celery and onion. Add the tomato puree, season with salt and pepper and cook for a quarter of an hour .
- Wash the lentils well under running water and add them to the pan with the sauté. Stir, cook for 10 minutes, then cover with water and cook for about 1 hour.
- Stir occasionally and, if they are too dry, add more water (in moderation).
- Now you can combine the second course of meat of your choice or serve them alone on the table, they will make a great impression.
As accompanying wines we suggest: Piave Raboso DOC, Montescudaio Rosso DOC or Pollino DOC.
Making lentils without stress: preparation tips for an easy recipe
You may be wondering how long it takes to cook the lentils and why we didn’t soak the legume: the reality is that you don’t need it, get some small lentils (preferably from Castelluccio di Norcia) and let the water in the pan be cook them for about 1 hour . If you see that the mixture is too dry, add more water, as we have already recommended, you will see that then the result will be perfect.
As for the ingredients to use for this recipe, we have prepared the stewed lentils with tomato and bacon, but you can safely omit both even if you are advised to add at least a couple of tablespoons of tomato paste that will transform the taste of the lentils. stewed vegetarian. If, on the other hand, you want to overdo this traditional recipe, adding some sausage to the lentils (only at the end of cooking) can only help the final flavor of the dish. If you want to opt for a great classic, offer them with a zampone , while for a different idea than usual, we suggest the lentil and cotechino risotto .
Last two tips: be careful not to work the lentils too much, you risk flaking them all and, in the end, you will find yourself almost with a lentil hummus ! Furthermore, like many dishes, stewed lentils are even better the day after cooking them. For this we suggest you prepare them first, and heat them in a pot with the addition of a drop of water before bringing them to the table.
If you do not consume them immediately after preparation, we recommend keeping them in the refrigerator for about 2 days , carefully placed inside an airtight container.
Also discover all our Christmas side dishes : you will love them!
Riproduzione riservata © - WT
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