Italian Lentil Stew

Close view of Italian lentils with serving spoon in large dish.

5 from 1 vote

This Italian Lentil Stew (Ragout) with Parmesan is a hearty blend of lentils, tomatoes, aromatic, and herbs, all brought together with Parmesan cheese for an irresistible vegetarian side dish or main meal.

Prep Time45

Cook Time1 30

Total Time2 15

Course: Main Meal

Cuisine: Italian American

Diet: Vegetarian

Servings: cups

Calories: 141kcal

Author: Marie

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).

Notes

Cooking time will vary depending on the lentils' age and whether you soaked them.

Nutrition