Lenticchie alla Toscana – Tuscan lentils
January 2024
Lentils are traditionally eaten at New Year as they resemble little coins and are supposed to encourage prosperity. This is the Tuscan way to cook small brown lentils on a base of soffritto, a flavourful mixture if carrot, celery and onion with garlic and herbs. They make an earthy, textural backdrop to fish, pork or chicken. They can be eaten this way as a side or with more liquid as a soup. Sometimes we add a pinch of chilli flakes if we need a little heat. While lentils may not be low enough in carbs for a keto diet they are full of fibre, contain protein and are economical after the Christmas expense!
Ingredients - Serves 6
250g (9oz) small brown lentils
4 tablespoons extra virgin olive oil
1 small carrot, finely diced
1 celery stick, finely diced
1 small onion, finely diced
1 garlic clove, peeled and lightly crushed
1 sprig of rosemary
150g (5½oz) tomato passata or puréed canned tomatoes
approx. 600ml (20fl oz) vegetable or chicken stock or hot water
salt and freshly ground black pepper
Pick over and wash the lentils. Drain and set aside.
Make the soffritto, by cooking the carrot, celery, onion, garlic and rosemary in the oil in a saucepan over a gentle heat. After about 10 minutes, when the vegetables are soft, add the lentils and stir through. Continue to cook for about 7 minutes until they almost catch, to develop the umami flavours. Remove rosemary and discard. Add the tomatoes and stock or water to cover them.
Continue to cook for 45 minutes–1 hour or until the lentils are soft. If you prefer a thicker consistency, blend a third of the lentils by putting them through a passatutto (food mill) or sieve or use a stick blender. Discard the skins of the lentils that are left behind. Return the purée to the pan and bring to the boil. Adjust the seasoning as necessary and serve warm.
