Umbrian Lentils

We had dinner at Architect’s house on Wednesday and she made lentils…not just any lentils but lentils from Umbria, Italy.

They were delicious.

I was lucky enough to bring a doggie bag home.

The lentils that Architect used are grown by the Emilio Family of Umbria and are coveted throughout Italy for their outstanding color, texture, and flavor. The family keeps the crops small so the demand for these little beauties often surpasses the supply!

Lentils are low in fat and high in protein and fiber and are considered lucky in Italy, so they are a very popular dish for New Year's celebrations!

Umbrian Lentils
1 package of Bartolini Umbrian Lentils (these are available on-lin)
¼ cup of extra virgin olive oil
2 onions, diced
2 stalks of celery, diced
2-3 carrots, sliced
¼ cup of parsley, chopped
Salt & Pepper to taste
2 cups of chicken stock
10-15 sage leaves

Rinse the lentils then place them in water (just enough to cover them) and boil for 30 minutes. Meanwhile, sauté the onions, celery and carrots in the olive oil. Add some of the water from the lentils for flavor. Add the parsley, salt, pepper, chicken stock and the lentils. Boil on medium until the lentils are tender.

While the lentils are cooking, sauté the sage leaves in some olive oil (to coat the pan) and a tablespoon of butter until they are a bit crispy. When the lentils are done, serve in a bowl, top with a few sage leaves, a dollop of sour cream and Parmesan cheese.

It was my turn to make dessert…stay tuned!