Patate e Lenticchie

Potatoes with Lentils


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Here is a typical, simple rustic dish from the Abruzzo region that is bursting with flavour. A good helping of olive oil gives richness to the combination of lentils and vegetables - and you can also add some pancetta or bacon. Serve this as an accompaniment to a game stew or chicken casserole, or enjoy it on its own with some crusty bread and a good bottle of red wine. Some types of lentils need to be soaked before they are cooked, so ensure you check the instructions.


  • 150 g/5 oz/2/3 cup brown or green lentils
  • 75 ml/5 tbsp olive oil
  • 1 celery stick, coarsely chopped
  • 1 large carrot, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 3 rashers/strips pancetta, or streaky/fatty bacon, chopped (optional)
  • 10 cm/4 in rosemary sprig
  • 4 or 5 medium potatoes, cubed
  • 250 ml/8 fl oz/1 cup chicken or meat stock
  • sea salt and ground black pepper
  • tomato salad, to serve (optional)


  1. Rinse the lentils, then put them in a pan of water to cover. Bring to the boil and cook for 5 minutes. Drain and rinse again.

  2. Return the lentils to the pan, and add fresh cold water to just cover. Simmer for 15 minutes. Set aside.

  3. Heat the oil in a separate pan, and gently fry the celery, carrot, onion, garlic, pancetta or bacon, if using, and rosemary, until softened and the fat in the meat starts to run.
  4. Add the lentils with their cooking liquid and stir thoroughly. Season generously with salt and pepper. Cover and simmer slowly for 30 minutes, stirring frequently.
  5. Add the potatoes and stock and continue to cook, uncovered, until the potatoes are tender all the way through.

  6. Adjust the seasoning to taste as necessary and serve immediately, with a tomato salad, if you like.