Anna Teresa Callen's Lenticchie in Umido Recipe

Name: Anna Teresa Callen's Lenticchie in Umido
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups lentils, picked over and washed; 3 tablespoons extra-virgin olive oil; 3 ounces of pancetta (cured sausage made from pigs' stomachs, available at Italian butcher shops), finely diced; 1 medium onion, chopped; 2 cloves garlic, chopped; 2 celery stalks, chopped; 1 carrot, chopped; 4 to 5 parsley sprigs, minced; 1 16-ounce can peeled Italian tomatoes, crushed; 2 bay leaves; Salt and freshly ground black pepper to taste; Sprigs of Italian parsley for garnish

Servings: persons

2 cups lentils, picked over and washed
3 tablespoons extra-virgin olive oil
3 ounces of pancetta (cured sausage made from pigs' stomachs, available at Italian butcher shops), finely diced
1 medium onion, chopped
2 cloves garlic, chopped
2 celery stalks, chopped
1 carrot, chopped
4 to 5 parsley sprigs, minced
1 16-ounce can peeled Italian tomatoes, crushed
2 bay leaves
Salt and freshly ground black pepper to taste
Sprigs of Italian parsley for garnish

1
Place lentils in a saucepan, cover with water and bring to a boil.
2
Simmer 10 minutes, rinse under cold water and allow to stand covered with water for 2 hours.
3
Heat 2 tablespoons of oil in a casserole.
4
Add pancetta, onion, garlic, celery, carrot and half the minced parsley.
5
Saute 5 to 8 minutes until tender.
6
Add tomatoes and bay leaves.
7
Bring to a boil.
8
Simmer 15 minutes.
9
Drain lentils and add to the pancetta mixture.
10
If the lentils are not covered with liquid, add water.
11
Bring to a boil and simmer about 30 minutes, until the lentils are tender.
12
If necessary add more water during cooking.
13
Stir in the remaining oil, season with salt and pepper and add the remaining minced parsley.
14
Serve garnished with parsley sprigs.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups lentils, picked over and washed, 3 tablespoons extra-virgin olive oil, 3 ounces of pancetta (cured sausage made from pigs' stomachs, available at Italian butcher shops), finely diced, 1 medium onion, chopped, and more.

Yes, Anna Teresa Callen's Lenticchie in Umido falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Anna Teresa Callen's Lenticchie in Umido

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions