Italian Lentil Stew (Ragout)
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I love this meal! This comforting and hearty Italian Lentil Stew recipe (“Lenticchie in Umido” in Italian) brings together tender lentils with a savory mirepoix and a luxurious tomato and wine sauce and is seasoned to perfection. A must try, whether you’re looking for a light yet satisfying summer meal or for a warm comforting winter meal for those chilly evenings, this meal is absolutely perfect!
Why You Should Make This!
- Packed with protein and fiber-rich lentils
- Perfect for both summer and winter meals
- Hearty, flavorful, and incredibly comforting
- Simple ingredients, bold Italian flavors
- Easy to make and great for meal prep
Ingredient Notes
Some thoughts on ingredients, including substitutions in some cases.
- Lentils: Brown or green lentils are recommended for their ability to hold their shape during cooking.
- Olive Oil: Essential for sautéing, but if unavailable, any neutral vegetable oil or even butter can be used for a richer flavor.
- Mirepoix (Onion, Carrot, Celery): This is crucial for building the flavor base. If you’re short on one component, you can increase the quantities of the others. Leeks can be a good substitute for onions for a milder flavor.
- Garlic: Adds depth; if fresh is unavailable, garlic powder can work in a pinch, though the flavor will be slightly different.
- Tomato Paste: It deepens the flavor with its richness and umami. A good substitute could be a small amount of tomato sauce or crushed tomatoes, though these are less concentrated and may alter the dish’s moisture level.
- Red Wine: Enhances complexity and acidity. If you prefer not to use wine, a splash of red wine vinegar mixed with broth can mimic some of the wine’s effects, or simply increase the balsamic vinegar slightly.
- Dried Parsley and Oregano: These herbs are key for Italian flavor, but you can also experiment with thyme or basil for variation.
- Parmesan Cheese and Balsamic Vinegar: Parmesan adds a savory depth, and balsamic vinegar introduces a bright tartness. If Parmesan is unavailable, try another aged hard cheese like Grana Padano or Pecorino Romano. For balsamic, a good quality red wine vinegar or even a squeeze of lemon at the end can provide a similar acidic balance.
Method Overview
To prepare Italian-style lentil Stew, begin by rinsing and optionally soaking the lentils to reduce cooking time. In a large skillet, heat olive oil and sauté a mirepoix of diced onion, carrots, and celery, seasoned with red pepper flakes and salt. After the vegetables have softened, add minced garlic and cook until fragrant. Next, incorporate tomato paste, dried parsley, and oregano, allowing the paste to caramelize before deglazing the pan with red wine.
After deglazing, add the prepared lentils to the skillet, ensuring they are well coated with the sautéed vegetables. Pour in enough water to cover the lentils and bring to a gentle boil. Reduce heat and simmer with the lid slightly ajar, stirring occasionally and adding more liquid as needed, until the lentils are tender but still hold their shape.
Finish the dish by stirring in parmesan cheese and balsamic vinegar, adjusting seasonings with salt and pepper to taste. Garnish with fresh parsley, more parmesan, and black pepper. Serve the lentils warm as a hearty main dish or a side, ideally with crusty bread or grains like rice or quinoa.
Tips & Techniques
- Quality Ingredients: Use high-quality olive oil and fresh vegetables for the mirepoix to ensure the flavors are vibrant and fresh. The type of lentils you choose can also affect the texture; brown or green lentils are ideal as they hold their shape well after cooking.
- Sautéing Mirepoix: Take your time to properly sauté the onions, carrots, and celery. This foundational step builds a flavor base that carries through the entire dish. Cook them until they are just starting to soften and become aromatic before adding the garlic and tomato paste.
- Deglazing with Wine: When adding the red wine, make sure to scrape up all the browned bits from the bottom of the pan. This is crucial for incorporating all the caramelized flavors into the sauce. Allow the wine to reduce slightly to cook off the alcohol, which concentrates the flavor further.
- Simmering the Lentils: Cook the lentils at a gentle simmer rather than a rolling boil to prevent them from breaking apart. Keeping the lid ajar on the pot helps to control the temperature and prevents overcooking. Regularly check and stir the lentils to ensure they cook evenly and add more liquid as needed to keep them just covered.
- Seasoning is Everything: Lentils need a generous amount of seasoning to bring out their best. Don’t be shy with the salt, and make sure to taste as you go. Adjust the flavor at the end of cooking with plenty of grated cheese, black pepper, and balsamic vinegar (yup, really!)
- Serving Suggestions: Although delicious alone, this dish also pairs wonderfully with a side of crusty bread, a fresh salad, or even a serving of cooked grains like quinoa or rice to make it a fuller meal.
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Italian Lentil Stew
Ingredients
- 1 cup dried brown or green lentils rinsed and picked over
- 2 tablespoons olive oil
- 1 small onion diced
- 2 medium carrots diced (or use a handful of baby carrots and chopped)
- 2 to 3 stalks celery diced
- 1/4 teaspoon red pepper flake
- 4 cloves garlic minced
- 4 tablespoons tomato paste
- 1/2 cup red wine or vegetable broth with a big splash of white vinegar
- 6 cups water
- 1 teaspoon dried oregano
- 2 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper or twists to finish
- 1/4 cup parmesan cheese (or double to taste)
- 2 tablespoons balsamic vinegar
- fresh parsley for garnish
Instructions
Prepare Lentils:
- Rinse the lentils under cold water and pick them over to remove any debris.
- If desired, you can soak the lentils in water for about 30 minutes to reduce cooking time. Set aside.
Sauté Mirepoix:
- Heat olive oil in a large skillet or pot over medium heat.
- Add diced onion, carrots, and celery (mirepoix) to the skillet with red pepper flakes and salt with half the salt. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Add minced garlic and cook for an additional 1 to 2 minutes until fragrant.
Add Tomato Paste, Herbs and Deglaze
- Stir in the tomato paste, dried parsley, and dried oregano. Cook for another 2 minutes, allowing the tomato paste to caramelize slightly.
- Pour in the red wine to deglaze the skillet, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for a few minutes until it reduces slightly and the alcohol has cooked off.
Add Lentils and Simmer
- Add the rinsed lentils to the skillet, stirring to coat them with the vegetable mixture.
- Pour in the water, ensuring that the lentils are submerged.
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover the skillet or pot with the lid ajar and let the lentils simmer for about 60 to 90 minutes (see note) or until they are tender but still hold their shape.
- Stir occasionally and check the liquid level often, adding more broth or water if needed.
Check Seasonings and Serve:
- Add parmesan cheese and balsamic vinegar. Stir well, and then taste. Season the dish with the remaining salt and pepper or to taste.
- Garnish with freshly chopped parsley, more parmesan, and black pepper before serving.
- Serve the Italian lentils warm as a main dish or as a side alongside crusty bread (or cooked grains like rice or quinoa).