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Lentil Stew

Source: The Italian Gourmet
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  13 Hours 10 Minutes
  Serves 4
As a symbol of wealth and prosperity, lentils are obligatory at any Italian New Year's dinner: Traditionally they are served with the zampone of Modena, or with boiled cotechino, and everyone eats at least a spoonful to ensure that the year will be prosperous for them. Lentils are produced in many areas of Italy, but the most sought-after are the small, quick-cooking ones grown at Castelluccio in Umbria.
10 oz lentils
2 tablespoons olive oil
1 onion, finely chopped
2 oz pancetta, finely chopped
5 or 6 sage leaves
1 garlic clove, chopped
Lentil Stew Recipe at
Soak the lentils overnight in plenty of warm water. Drain and wash under running water. Drain well.

In a stewpan, combine the olive oil, onion, pancetta, sage leaves and garlic and fry gently for 2 or 3 minutes. Do not let the garlic brown. Add the lentils and water to cover. Season with salt, cover and cook over low heat for 1 hour.

Serve as an accompaniment to any kind of cooked pork product or with fresh polenta.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Lentil Stews
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 397
Fat. Total: 15g
Fiber: 23g
Carbohydrates, Total: 44g
Sodium: 234mg
% Cal. from Fat: 34%
Cholesterol: 12mg
Protein: 25g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Lawrence Reviewed: 01/04/2012
Lentil Stew
Good recipe but I add carrots, tomato and spinach. Also I don't think it is necessary to soak the lentils over night. If you desire it to be a little richer use low sodium chicken broth instead of water.
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