Italian Lentils Recipe
A traditional Italian dish with lentils prepared in three ways: vegetarian, with sausage, and with cotechino.
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- •.5 pound Brown lentilssmall variety, no pre-soak needed
- •1 Bay leaf
- •1 Onionminced
- •1 Carrotminced
- •1 stalk Celeryminced
- •2 tablespoons Olive oil
- •1 cup Tomatoes(optional)just a bit
- •1 Chili pepper(optional)to taste
- •Saltto taste
- •1 pound Sausage(optional)flavored with salt, pepper, garlic, and wine
- •0.25 cup White wine(optional)for deglazing
- •1 piece Cotechino(optional)pre-cooked or fresh
- 1
Cover brown lentils with an inch of water, add a bay leaf, and cook on medium heat until tender (15 to 25 minutes).
20 min
- 2
Mince onion, carrot, and celery together.
5 min
- 3
Add olive oil to a saucepan, add minced vegetables and a bit of water, and simmer on medium heat for 5 to 10 minutes until tender.
10 min
- 4
Add cooked lentils with a little bit of their cooking water to the vegetables and cook on low heat for about five minutes.
5 min
- 5
Add tomatoes, chili pepper, and salt to taste. Cover and simmer for 10 minutes longer.
10 min
- 6
For sausage variation: Cook sausage, add a splash of white wine to deglaze, cut into bite-sized pieces, and mix with lentils.
10 min
- 7
For cotechino variation: Cook cotechino according to package instructions or boil fresh for 4 to 5 hours, then serve with lentils.
5h 0m
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