Lentils in Wine and Tomato

Lenticchie in Umido

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


  • 300 g/10 oz lentils (Puy or Cavellucchi)
  • 1 small onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 slices bacon, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 glass dry white wine
  • 175 ml/6 fl oz fresh tomato coulis
  • 175 ml/6 fl oz chicken stock
  • salt and freshly ground black pepper
  • 1 sprig sage


    Leave the lentils to soak in cold water overnight. Drain and wash them thoroughly and check for stones.

    In a heavy pan, fry the onion, carrot and bacon in the oil until the onion is golden, add the lentils and mix into the onion mixture. Stir for a few minutes. Pour in the wine, fresh tomato coulis and enough stock just to cover the lentils. Season with salt and pepper–be generous with the pepper–and add the sage leaves. Reduce the heat, cover the pan and gently simmer the lentils, stirring occasionally. If the liquid starts to reduce too rapidly and the lentils are not yet cooked, add more stock. The final result should be a not too dry, but certainly not sloppy, texture. The lentils are used as an accompaniment for roast game, cooked either on the spit or in the oven.