**Lentils in Tomato Sauce: A Hearty and Flavorful Italian Dish**
Anna Teresa Callens' Lenticchie in Umido, also known as lentils in tomato sauce, is a classic Italian dish that is both hearty and flavorful. Made with simple ingredients such as lentils, tomatoes, onions, carrots, celery, and herbs, this dish is a great source of protein and fiber. It is typically served over rice or pasta, and can also be enjoyed as a soup. This article provides three variations of the Lenticchie in Umido recipe: the classic version, a vegetarian version, and a vegan version. Each recipe includes detailed instructions and cooking tips to ensure a delicious and satisfying meal. Whether you are a seasoned cook or a beginner, you are sure to find a Lenticchie in Umido recipe in this article that suits your taste and dietary preferences.
ANNA TERESA CALLEN'S LENTICCHIE IN UMIDO
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 6 - 8 servings
Number Of Ingredients 12
Steps:
- Place lentils in a saucepan, cover with water and bring to a boil. Simmer 10 minutes, rinse under cold water and allow to stand covered with water for 2 hours.
- Heat 2 tablespoons of oil in a casserole. Add pancetta, onion, garlic, celery, carrot and half the minced parsley. Saute 5 to 8 minutes until tender. Add tomatoes and bay leaves. Bring to a boil. Simmer 15 minutes.
- Drain lentils and add to the pancetta mixture. If the lentils are not covered with liquid, add water. Bring to a boil and simmer about 30 minutes, until the lentils are tender. If necessary add more water during cooking. Stir in the remaining oil, season with salt and pepper and add the remaining minced parsley. Serve garnished with parsley sprigs.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 357 milligrams, Sugar 4 grams, TransFat 0 grams
PASTA WITH LENTILS (PASTA CON LENTICCHE) - LIDIA BASTIANICH
Make and share this Pasta With Lentils (Pasta Con Lenticche) - Lidia Bastianich recipe from Food.com.
Provided by DrGaellon
Categories Penne
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place lentils in a large pot. Add enough water to just cover. Add celery, carrot, onion and bay, and bring to a boil. Reduce heat to a simmer and cook 20 minutes, until lentils are tender.
- Bring a large pot of heavily salted water to the boil.
- Heat olive oil over medium heat. Add garlic and saute until it just begins to turn golden. Add the lentils (vegetables, liquid and all) and tomatoes, salt and red pepper flake. If it seems thick, add a splash of water from the pasta pot. Bring to a boil, reduce to a simmer, and cook until reduced by about a third, 10-15 minutes.
- Meanwhile, add the rigatoni to the boiling water and cook until ALMOST al dente. Drain the pasta and add to the lentils to finish cooking for the last 1-2 minutes. Finish with a drizzle of raw olive oil and garnish with chopped parsley.
Nutrition Facts : Calories 420.1, Fat 10.4, SaturatedFat 1.9, Cholesterol 63.8, Sodium 350.3, Carbohydrate 67.8, Fiber 6.9, Sugar 5.6, Protein 14.8
ANNA TERESA CALLEN'S PIZZA ALLA COZZE
Provided by Florence Fabricant
Categories dinner, weekday, pizza and calzones, main course
Time 1h
Yield One 12-inch pizza
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Roll or stretch dough to fit a lightly oiled 12-inch pizza pan.
- Mix tomatoes with 3 tablespoons of the oil, the oregano, salt and garlic. Spread over dough.
- Place pizza on bottom shelf of preheated oven and bake from 15 to 20 minutes, until lightly browned but not quite finished.
- While the pizza is baking, steam mussels in wine or water in a covered saucepan until they just open. Shuck them and toss them in a bowl with remaining half tablespoon of oil, the lemon juice, parsley and pepper.
- After the pizza has baked from 15 to 20 minutes as in step 4, remove it from the oven and arrange the seasoned mussels attractively over the top. Return pizza to oven to finish baking, 5 to 10 minutes longer. Serve at once.
Tips:
- Soak the lentils overnight or for at least 4 hours before cooking. This will help them cook more evenly and reduce cooking time.
- Use a variety of vegetables in your lentil stew. This will add flavor and nutrition to the dish.
- Don't be afraid to experiment with different spices and herbs. A little bit of cumin, coriander, or turmeric can go a long way in enhancing the flavor of the stew.
- Serve the lentil stew with a side of bread or rice. This will help to soak up the flavorful broth.
Conclusion:
Lentil stew is a delicious, hearty, and nutritious meal that is perfect for a cold winter day. It is also a very affordable meal, making it a great option for budget-minded cooks. With so many different ways to make lentil stew, you are sure to find a recipe that you and your family will love. So next time you are looking for a simple and satisfying meal, give lentil stew a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love