Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 400 g/14 oz lentils (Puy or Cavelluchi)
  • 90 g/ oz Parma ham, finely chopped
  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • stock
  • salt and freshly ground black pepper


Soak the lentils overnight, drain and wash them, and check for stones. Fry the Parma ham in the olive oil with the onion and celery. When the vegetables are soft, add the lentils and stir in for a minute or two. Add enough hot stock to cover the lentils by 2.5 cm/1 in, and season with salt and freshly ground black pepper. Gently cook until the lentils are tender. This takes about half an hour but very much depends on the age of the lentils.