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Stewed Lentils

Side Dishes

Serves 4:
400g (14oz) lentils
30g (1oz) butter
1 celery rib
1 bay leaf
3 Tbsp extra virgin olive oil
100g (3.5oz) lard
1 onion
1 carrot
1 cup of broth
2 Tbsp tomato sauce
Salt and pepper (to taste)


Wash the lentils and let soak overnight. Clean and chop the vegetables along with the lard and mix with the butter and olive oil in a terra cotta cooking pot. Sautè over medium heat until the vegetables are wilted. Add the washed and drained lentils, the broth which was dissolved in the tomato sauce and the bay leaf. Mix well and cover the pot and let cook over low heat for about an hour, stirring often. Salt and pepper when fully cooked.

Stewed lentils are traditionally eaten with zampone and cotechino. You can also finish cooking the zampone or cotechino in the stewed lentils for enhancing the flavor.