soups stews sardinian

Lenticchie in Umido

Stewed lentils with soffritto, sun-dried tomato, bay, and sage. A plain but complete Sardinian-style pantry dish.

Vegan Gluten-Free Dairy-Free Nut-Free
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Prep 15 min
Cook 45 min
Total 1h
Servings 4
Difficulty Easy

Ingredients

Legumes

Soffritto

Flavoring

Liquid

Herbs

Cooking

Seasoning

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Instructions

  1. Warm the olive oil in a pot and cook the finely chopped onion, carrot, and celery until soft and aromatic.

  2. Add the bay leaf and sage, then stir in the rinsed lentils and let them toast for a minute or two.

  3. Add the chopped sun-dried tomatoes and the tomato paste and mix well so they coat the lentils.

  4. Pour in enough broth to cover generously. Simmer gently, covered, for 30 to 40 minutes, adding more broth if needed.

  5. Season with salt and pepper and serve hot. If you want a richer version, finish the pot with slices of cooked cotechino.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Legumes
Lentils (Dry)
350 g
Vegetables
Onion (Yellow/White)
110 g
Carrots
61 g
Celery
40 g
Sun-Dried Tomato
24 g
Tomato Paste
16 g
Oils & Fats
Extra Virgin Olive Oil
27 g
Herbs & Spices
Bay Leaf
0.5 g
Fresh Sage
8 g
Salt
6 g
Black Pepper
1 g

Per Serving

406kcalCalories
23gProtein
61gCarbs
8gFat
12gFiber
Sodium
69mg3% DV
Potassium
958mg20% DV
Calcium
57mg4% DV
Iron
6.6mg37% DV
Magnesium
61mg15% DV
Vitamin C
10.4mg12% DV
Vitamin A
143µg16% DV
Vitamin K
17.6µg15% DV
Folate
436µg109% DV
Lentils (Dry)
Onion (Yellow/White)
Carrots
Celery
Sun-Dried Tomato
Tomato Paste
Bay Leaf
Fresh Sage
Extra Virgin Olive Oil
Salt
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 in Umido belongs in the home pot. I build it around dry lentils, onion, and carrot.

I warm the olive oil in a pot and cook the finely chopped onion, carrot, and celery until soft and aromatic. I add the bay leaf and sage, then stir in the rinsed lentils and let them toast for a minute or two.

I pour in enough broth to cover generously. I simmer gently, covered, for 30 to 40 minutes, adding more broth if needed. I season with salt and pepper and serve hot. If you want a richer version, finish the pot with slices of cooked cotechino.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide