Cozy Italian Lentils

Name: Cozy Italian Lentils
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 medium Onion, diced; 3 Bell Peppers, diced small; 2 medium Potatoes, diced small; 1 Celery, or Carrot; Optional (for classic mirepoix); 1 tbsp Coriander Seeds, ground; 1 tbsp Fennel Seeds, ground; 3/4 tsp Anise Seeds, ground; 1 tsp White Peppercorns, ground; 2 Bay Leaves; 6 cloves of Garlic, sliced; 1 lemon of Lemon, zest and juice; Some Dried Chili Flakes, pinch, ground; 3 tbsp Tomato Paste; 1 cup French Green Lentils, rinsed well; 1 can (15 oz) of Crushed Canned Tomatoes, no salt added; 4 cups Water, add extra if needed; 2 Bay Leaves; 1 tbsp Vegetable Bouillon Paste, instead of salt; Some Salt, to taste; Some Pepper (Black), to taste

Hearty and warmly spiced, this Cozy Italian Lentils recipe combines caramelized tomato paste, a fragrant seed-and-lemon paste, and tender French green lentils for a rustic, comforting stew. Diced vegetables melt into the sauce, while bright lemon and a final seasoning lift the deep, savory flavors—perfect with crusty bread or over polenta.

Hearty and warmly spiced, this Cozy Italian Lentils recipe combines caramelized tomato paste, a fragrant seed-and-lemon paste, and... Show more

By Derek Sarno · Original recipe

Health Grade

S+ · Outstanding

Time

55 min

Price

0,97 €

Calories

343 kcal

vegan

low calorie

healthy

nutritious

gluten free

low carb

Method

Prep the vegetables

Rinse the French green lentils under cold water until the water runs mostly clear, then drain them well. Peel and dice the onion, bell pepper, and potatoes into small, even pieces; if you are using it, dice the celery to match. Slice the garlic thinly and keep everything together so it is easy to add to the pot.

Cook the base

Set a large heavy pot over medium heat. Add the onion, bell pepper, celery, and garlic with a splash of water, and cook, stirring often, for 5 minutes until the onion starts to soften. Stir in ground coriander, ground fennel, ground anise, ground white pepper, chili flakes, and the tomato paste, and keep stirring for 2 minutes until the paste darkens and the spices smell fragrant.

Simmer the stew

Pour in the crushed canned tomatoes, the lentils, the remaining water, the vegetable bouillon paste, the bay leaves, and the potatoes. Bring everything to a boil, then lower the heat and simmer partially covered for 25 minutes, stirring occasionally and adding a little more water if needed, until the lentils and potatoes are tender and the stew looks thick and glossy.

Finish and serve

Fish out the bay leaves. Finely zest the lemon over the pot, squeeze in the juice, then taste and season with salt and black pepper. Spoon the lentils into bowls and serve hot.

Ingredients

Method

For 4 servings

Adjust servings

Veggies

1 medium Onion, diced
3 Bell Peppers, diced small
2 medium Potatoes, diced small
1 Celery, or Carrot; Optional (for classic mirepoix)

Seasonings

1 tbsp Coriander Seeds, ground
1 tbsp Fennel Seeds, ground
3/4 tsp Anise Seeds, ground
1 tsp White Peppercorns, ground
2 Bay Leaves
6 cloves of Garlic, sliced
1 lemon of Lemon, zest and juice
Some Dried Chili Flakes, pinch, ground

Stew Base

3 tbsp Tomato Paste
1 cup French Green Lentils, rinsed well
1 can (15 oz) of Crushed Canned Tomatoes, no salt added
4 cups Water, add extra if needed
2 Bay Leaves
1 tbsp Vegetable Bouillon Paste, instead of salt
Some Salt, to taste
Some Pepper (Black), to taste

🧂 Plus ~2g of salt

Nutrition

Per Serving.

Calories

343 kcal

17% of Daily kcal

Protein

19 g

38% RDI

Fat

2 g

0.2g sat fat

Carbs

65 g

23% RDI

Sugar

13 g

27% RDI

Fiber

24 g

78% RDI

Salt

3.3 g

66% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S+ · 10.0 / 10

What others say

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ruth_archives

17 days ago

This looks like a fantastic base for a hearty meal! I'll definitely be adding some kale or spinach to wilt in at the end to get some extra greens in. Can't wait to try this for next week's prep!