Stewed Castelluccio Lentils

Name: Stewed Castelluccio Lentils
Prep time: 15 min
Cook time: 40 min
Yield: 4
Ingredients: 300 g Castelluccio lentils; 80 g Carrot; 60 g Celery; 80 g Onion; 20 g Tomato purée; 40 ml Extra virgin olive oil; 1 g Bay leaf; 900 ml Water; 6 g Fine salt

Umbria · 4 servings · Prep 15 min · Cooking 40 min · Easy

Small Umbrian lentils stewed with soffritto and tomato; vegan.

Ingredients

Castelluccio lentils300 g
Carrot80 g
Celery60 g
Onion80 g
Tomato purée20 g
Extra virgin olive oil40 ml
Bay leaf1 g
Water900 ml
Fine salt6 g

Allergens

Celery

Method

Rinse the lentils (no soaking required).
Finely chop the carrot, celery and onion and sauté them in the oil for 6 minutes.
Add the lentils, tomato purée and bay leaf and stir.
Pour in the hot water and simmer over a low heat for 35-40 minutes.
Season with salt at the end of cooking and remove the bay leaf.
Serve with a drizzle of extra virgin olive oil.

Nutrition facts (estimate)

	Per serving (295 g)	Per 100 g
Energy	1531 kJ / 366 kcal	519 kJ / 124 kcal
Protein	20 g	6.6 g
Carbohydrates	44 g	15 g
of which sugars	4.4 g	1.5 g
Fat	10 g	3.4 g
of which saturates	1.4 g	0.5 g
Fibre	9.6 g	3.3 g
Salt	1.5 g	0.5 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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