soups stews sardinian

Lenticchie al Pomodoro

Lentils slowly stewed with soffritto and finished with a separate tomato sauce in the Sardinian home style.

Vegan Gluten-Free Dairy-Free Nut-Free
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Prep 15 min
Cook 1h
Total 1h 15m
Servings 6
Difficulty Easy

Ingredients

Legumes

Tomato sauce

Soffritto

Finish

Cooking

Liquid

Seasoning

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Instructions

  1. Wash the onion, carrot, and celery and cut them into small pieces.

  2. Warm 2 tablespoons of olive oil in a wide pot and soften the vegetables for a few minutes.

  3. Add the lentils and enough hot broth or water to cover them generously. Cook over low heat for about 40 minutes, adding more liquid as needed and tasting so they do not collapse.

  4. While the lentils cook, simmer the tomato pulp separately with the remaining olive oil, a little salt, and the basil for about 20 minutes.

  5. Fold the tomato sauce gently into the cooked lentils and let the pot rest for 15 minutes.

  6. Serve warm with parsley, black pepper, and a final thread of olive oil.

Storage & Meal Prep

Even better after a short rest. It keeps for 3 days in the fridge.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Legumes
Lentils (Dry)
500 g
Vegetables
Canned Tomatoes (Crushed/Diced)
400 g
Onion (Yellow/White)
55 g
Carrots
61 g
Celery
20 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Fresh Parsley
8 g
Fresh Basil
144 g
Black Pepper
1 g

Per Serving

408kcalCalories
23gProtein
58gCarbs
10gFat
11gFiber
Sodium
104mg5% DV
Potassium
962mg20% DV
Calcium
102mg8% DV
Iron
7.2mg40% DV
Magnesium
69mg16% DV
Vitamin C
21.6mg24% DV
Vitamin A
162µg18% DV
Vitamin K
116.8µg97% DV
Folate
428µg107% DV
Lentils (Dry)
Canned Tomatoes (Crushed/Diced)
Onion (Yellow/White)
Carrots
Celery
Fresh Parsley
Fresh Basil
Extra Virgin Olive Oil
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Lenticchie al Pomodoro belongs in the home pot. I build it around dry lentils, tomato pulp, and white onion.

I wash the onion, carrot, and celery and cut them into small pieces. I warm 2 tablespoons of olive oil in a wide pot and soften the vegetables for a few minutes.

I fold the tomato sauce gently into the cooked lentils and let the pot rest for 15 minutes. I serve warm with parsley, black pepper, and a final thread of olive oil. I keep the pot quiet and let the broth settle before I serve it.

Part of: The Sardinian Kitchen

Related: Legumes Guide | Sardinian Ingredients Guide