Lenticchie stufate
Directions
- 1Start by frying onion, celery, carrots, fennel and garlic.
- 2Add paprika and red wine.
- 3Let the wine evaporate a little.
- 4Remove the garlic.
- 5Pour in the lentils (previously soaked if necessary), cubed potatoes, tomato, broth until covered, and bay leaf.
- 6Add salt and let it cook for 40-45 minutes on low heat until the liquid has reduced and the lentils are creamy.
- 7When the lentils are ready, take a little aside and blend them.
- 8Add the blended lentils to the remaining ones to make them super creamy.
- 9Pour a little oil, a little pepper and taste.
Ingredients
- 300 g Lenticchie secche piccole
- 1 gambo Sedano
- 1 Carota rossa
- 1 spicchio aglio
- 0.5 finocchio
- 1 Patata media
- 1 bicchiere vino rosso (chianti o simili)
- 2 foglie Alloro
- qb Paprika affumicata
- Peperoncino
- 3 cucchiai Passata di pomodoro
- Brodo
- onion
- Salt
- oil
- pepper
Tips
- Previously soak lentils if necessary.
- Blend a portion of the cooked lentils and add back to the pot to make them super creamy.
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