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Umbrian lentil stew in a terracotta bowl with olive oil drizzle, rosemary, and grilled country bread on a wooden table

Umbria Lentil Stew with Rosemary and Garlic

A traditional Umbrian lentil stew built on a rosemary-scented soffritto, simmered until the lentils are tender but intact. Naturally vegan, easy to make ahead, and deeply satisfying.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 300 g small green lentils (Castelluccio or Puy) rinsed and picked through
  • 4 tbsp extra-virgin olive oil plus extra to finish
  • 1 medium yellow onion finely diced
  • 2 celery stalks finely diced, leaves included if available
  • 1 large carrot finely diced
  • 3 garlic cloves thinly sliced
  • 1 sprig fresh rosemary whole
  • 400 g canned whole peeled tomatoes crushed by hand
  • 900 ml vegetable stock or water plus more if needed
  • 1 tsp fine sea salt adjust to taste
  • to taste black pepper

Method
 

  1. Warm the olive oil in a large heavy pot over medium-low heat. Add the onion, celery, and carrot and cook for 10 minutes, stirring occasionally, until soft and pale gold but not browned.
  2. Add the sliced garlic and the rosemary sprig. Cook for 2 minutes more until the garlic is fragrant and just starting to turn translucent.
  3. Add the crushed tomatoes and stir well. Cook for 3 minutes, scraping the base of the pot, until the tomato darkens slightly and smells less raw.
  4. Add the rinsed lentils and pour in the stock or water. Stir to combine, then raise the heat to bring the liquid to a gentle boil.
  5. Reduce the heat to low, cover partially with a lid, and simmer for 30 to 35 minutes until the lentils are tender but intact. Check the liquid level halfway through and add a splash of water if the stew looks dry.
  6. Remove the rosemary sprig. Season with salt and a generous crack of black pepper. Taste and adjust.
  7. Ladle into bowls, drizzle with raw olive oil, and serve with thick slices of grilled or toasted country bread.

Notes

Nutrition is calculated with vegetable stock and does not include the finishing olive oil drizzle or bread. Values are per serving.