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Lentils stew

Course: Side Dish


  • 300 gr dry lentils
  • 35 gr extra virgin olive oil
  • 2 small branches of rosemary
  • 1 carrot
  • 1 shallot
  • 1 onion
  • 500 gr vegetable stock
  • 3 leaves laurel
  • 1 stalk celery


  • Chop the carrot, onion, celery and shallot thinly and prepare a soffritto in the extra virgin olive oil. To do so, place the oil in a hot frying pan, let it heat and then add the chopped ingredients in. Let cook, stirring, until the onions are golden. 
  • At this stage, add the lentils, along with the laurel and the rosemary. Stir well and toast them for a couple of minutes.
  • Add vegetable broth to cover the lentils completely and let simmer on a medium heat until cooked. This usually takes about 40 minutes. 
  • In case the broth evaporates, yet you find the lentils to be still hard, add some more broth, maybe a glass or two, and let it evaporate. Repeat until the lentils are cooked. 
  • Depending on how salty your broth is, you may like to add a pinch of salt to the stew while it is cooking.