Lenticchie in umido (stewed lentils) is one of those timeless Italian dishes that feels like a warm embrace.
Traditionally served on New Year’s Eve to bring prosperity and good luck for the coming year, this comforting dish is far too delicious to enjoy just once annually.
In my family, my mum has been making lenticchie in umido all year long, and I completely understand why – its simplicity, heartiness, and rich flavors make it a perfect staple for any season.
The Story Behind Lenticchie in Umido
In Italy, lentils symbolize wealth and fortune. Their round shape resembles coins, and the belief is that the more you eat at the turn of the year, the more prosperous you will be. They’re part of New Year’s Eve dinner paired with meat traditionally.
However, in my household, this dish was never reserved solely for special occasions. It appeared frequently at our dinner table, warming up chilly evenings and serving as a nourishing companion to crusty bread or soft polenta.
Lenticchie in umido is rooted in cucina povera (peasant cooking) – a style of Italian cuisine that focuses on transforming humble ingredients into hearty, satisfying meals.
With just a handful of vegetables, aromatic herbs, and pantry staples, this dish comes together effortlessly. It’s naturally vegan, filling, and packed with fiber and protein, making it not just a tradition but also a smart, wholesome meal.
Stewed Lentils Ingredients – What You’ll Need (Full Recipe Below)
Here’s what you’ll need to prepare a classic lenticchie in umido:
- Lentils – Use dry brown or green lentils, as they hold their shape well during cooking.
- Onion, carrot and celery – Finely chopped to make the soffritto, a rich flavor base.
- Sage – A few fresh leaves for aroma or dried sage
- Rosemary – One small sprig or a pinch of dried rosemary.
- Garlic – For depth of flavor.
- Bay leaves – For added fragrance and subtle bitterness
- Tomato passata – for an umami and sweet sauce.
- Vegetable broth – For depth and richness.
- Olive oil, salt, and pepper to taste.
Italian Stewed Lentils – Method With Pictures
- Start by finely chopping the onion, carrot, and celery. These three ingredients form what Italians call “soffritto,” the essential flavor base for countless traditional dishes.
- Heat a generous drizzle of olive oil in a heavy-bottomed pan over medium heat.
- Add the chopped vegetables, with a pinch of salt and sauté until soft and golden, about 8-10 minutes. Stir frequently to prevent burning.
- Once the soffritto is fragrant, toss in two garlic cloves, a few chopped sage leaves and chopped rosemary.
- Rinse the lentils under cold water and add them to the pan. Some types of lentils might need some soaking.
- Stir well to coat them in the flavorful soffritto. Allow them to toast slightly for 1-2 minutes, enhancing their nutty flavor. Add the white wine and let it evaporate.
- Add the bay leaves, the tomato passata and vegetable broth, ensuring the lentils are submerged. Bring everything to a gentle boil, then reduce the heat to low and cover the pan.
- Let it simmer for the time on the package of lentils, usually it varies from 25 to 40 minutes, until they are tender but not mushy. Take some of the mixture and blend it, and add it back to the pot.
- Raise the heat and cook for a couple minutes more until nice and creamy. Season with of salt and pepper.
- A drizzle of extra virgin olive oil and a sprinkle of black pepper just before serving can elevate the flavors even further.
How to Serve
Lenticchie in umido is wonderfully versatile. Traditionally, it’s served alongside cotechino (sausage) on New Year’s Eve, but as a vegan option, it pairs beautifully with grilled vegetables, sautéed greens, or simply with crusty bread. It also makes a delicious topping for polenta, rice, or as a pasta sauce.
Storage Instructions
Lenticchie in umido stores exceptionally well. Allow the lentils to cool completely before transferring them to an airtight container.
They will keep in the refrigerator for up to 4 days. This dish also freezes beautifully. Store portions in freezer-safe containers for up to 3 months.
When reheating, add a splash of vegetable broth or water to loosen the lentils and gently warm them over low heat.
Why You’ll Love This Dish
Great for Meal Prep – Stores well and tastes even better the next day.
Simple Ingredients – Made with pantry staples
Nutritious – High in protein, fiber, and packed with vitamins.
Budget-Friendly – Lentils are affordable and stretch to feed a crowd.
Versatile – Great on its own, with bread,pasta or polenta.
Comforting and Flavorful – Rich, earthy, and perfect for cold days.
Naturally Vegan – Wholesome and plant-based without any substitutes.
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Italian Stewed Lentils – Lenticchie In Umido
Ingredients
- 125 g dry brown or green lentils
- 2 cloves of garlic
- 1 white onion
- 1 carrot
- 1 celery stalk
- 2 sage leaves chopped
- 2 bay leaves
- 1 rosemary sprig chopped
- 180 tomato passata
- 100 ml vegetable broth
- 1/4 cup white wine
- 2 tbsp olive oil
Instructions
- Start by finely chopping the onion, carrot, and celery. These three ingredients form what Italians call “soffritto,” the essential flavor base for countless traditional dishes.
- Heat a generous drizzle of olive oil in a heavy-bottomed pan over medium heat. Add the chopped vegetables, with a pinch of salt and sauté until soft and golden, about 8-10 minutes. Stir frequently to prevent burning.
- Once the soffritto is fragrant, toss in two garlic cloves, a few chopped sage leaves and chopped rosemary.
- Rinse the lentils under cold water and add them to the pan. Some types of lentils might need some soaking.
- Stir well to coat them in the flavorful soffritto. Allow them to toast slightly for 1-2 minutes, enhancing their nutty flavor. Add the white wine and let it evaporate.
- Add the bay leaves, the tomato passata and vegetable broth, ensuring the lentils are submerged. Bring everything to a gentle boil, then reduce the heat to low and cover the pan.
- Let it simmer for the time on the package of lentils, usually it varies from 25 to 40 minutes, until they are tender but not mushy. Take some of the mixture and blend it, and add it back to the pot.
- Raise the heat and cook for a couple minutes more until nice and creamy. Season with of salt and pepper.
- A drizzle of extra virgin olive oil and a sprinkle of black pepper just before serving can elevate the flavors even further.
