Lenticchie stufate

40 mins
Serves 1
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Directions

  1. 1Start by frying onion, celery, carrots, fennel and garlic.
  2. 2Start by frying onion, celery, carrots, fennel and garlic.
  3. 3Start by frying onion, celery, carrots, fennel and garlic.
  4. 4Add paprika and red wine.
  5. 5Add paprika and red wine.
  6. 6Add paprika and red wine.
  7. 7Let the wine evaporate a little.
  8. 8Let the wine evaporate a little.
  9. 9Let the wine evaporate a little.
  10. 10Remove the garlic.
  11. 11Remove the garlic.
  12. 12Remove the garlic.
  13. 13Pour in the lentils (previously soaked if necessary), cubed potatoes, tomato, broth until covered, and bay leaf.
  14. 14Pour in the lentils (previously soaked if necessary), cubed potatoes, tomato, broth until covered, and bay leaf.
  15. 15Pour in the lentils (previously soaked if necessary), cubed potatoes, tomato, broth until covered, and bay leaf.
  16. 16Add salt and let it cook for 40-45 minutes on low heat until the liquid has reduced and the lentils are creamy.
  17. 17Add salt and let it cook for 40-45 minutes on low heat until the liquid has reduced and the lentils are creamy.
  18. 18Add salt and let it cook for 40-45 minutes on low heat until the liquid has reduced and the lentils are creamy.
  19. 19When the lentils are ready, take a little aside and blend them.
  20. 20When the lentils are ready, take a little aside and blend them.
  21. 21When the lentils are ready, take a little aside and blend them.
  22. 22Add the blended lentils to the remaining ones to make them super creamy.
  23. 23Add the blended lentils to the remaining ones to make them super creamy.
  24. 24Add the blended lentils to the remaining ones to make them super creamy.
  25. 25Pour a little oil, a little pepper and taste.
  26. 26Pour a little oil, a little pepper and taste.
  27. 27Pour a little oil, a little pepper and taste.

Ingredients

  • 300 g Lenticchie secche piccole
  • 300 g Lenticchie secche piccole
  • 300 g Lenticchie secche piccole
  • 1 gambo Sedano
  • 1 gambo Sedano
  • 1 gambo Sedano
  • 1 Carota rossa
  • 1 Carota rossa
  • 1 Carota rossa
  • 1 spicchio aglio
  • 1 spicchio aglio
  • 1 spicchio aglio
  • 0.5 finocchio
  • 0.5 finocchio
  • 0.5 finocchio
  • 1 Patata media
  • 1 Patata media
  • 1 Patata media
  • 1 bicchiere vino rosso (chianti o simili)
  • 1 bicchiere vino rosso (chianti o simili)
  • 1 bicchiere vino rosso (chianti o simili)
  • 2 foglie Alloro
  • 2 foglie Alloro
  • 2 foglie Alloro
  • qb Paprika affumicata
  • qb Paprika affumicata
  • qb Paprika affumicata
  • Peperoncino
  • Peperoncino
  • Peperoncino
  • 3 cucchiai Passata di pomodoro
  • 3 cucchiai Passata di pomodoro
  • 3 cucchiai Passata di pomodoro
  • Brodo
  • Brodo
  • Brodo
  • onion
  • onion
  • onion
  • Salt
  • Salt
  • Salt
  • oil
  • oil
  • oil
  • pepper
  • pepper
  • 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.