A classic dish with a rich tradition, Lenticchie in Umido is a hearty, flavourful lentil stew enjoyed across Italy, especially on New Year’s Eve. According to tradition, eating lentils brings good luck and prosperity—each lentil symbolising a coin for wealth in the year ahead.
This recipe highlights the beauty of Italian cooking: simple ingredients, slow simmering, and layers of flavour. Tender lentils absorb the aromatic vegetable stock, tomato, and fresh herbs, creating a dish that’s warming, nutritious, and perfect for dipping with crusty bread.
Easy, affordable, and packed with plant-based goodness, this dish embodies comfort and tradition.
What Is ‘Lenticchie In Umido’?
Lenticchie in umido translates to translates to “stewed lentils“, comes from central Italy, especially Tuscany and Umbria, where lentils have been a staple for centuries. Lentils have been cooked like this for centuries — slowly stewed with olive oil, garlic, and tomatoes — creating something hearty, nourishing, and full of flavour.
Traditionally served on New Year’s Eve to bring good fortune, lentils were seen as a symbol of prosperity because of their coin-like shape. But today, dishes like lenticchie in umido are celebrated for more than just tradition — they offer an easy way to enjoy plant-based protein, fibre, and essential minerals, all in one comforting bowl.
A classic that feels just as good to eat today as it did hundreds of years ago — simple, nourishing, and buonissimo.
Which Type of Lentils?
For lenticchie in umido, the best types of lentils to use are green lentils or brown lentils. Here’s why:
- Green lentils: These are slightly firmer and hold their shape well after cooking, which makes them perfect for stews and soups like lenticchie in umido. They have a mild, earthy flavour that pairs beautifully with the vegetables and herbs in this dish.
- Brown lentils: Similar to green lentils, brown lentils also retain their shape while cooking. They tend to have a more neutral flavour, allowing the seasonings to shine through.
I have used dry green lentils for this recipe.
Cooking Lentils from Dry
Soaking lentils overnight helps to reduce cooking time and can make them easier to digest by breaking down some of the starches and compounds that may cause bloating. To soak, just cover your lentils with water and leave them in the fridge overnight. The next day, drain and rinse before cooking as usual.
However, if you’re short on time, lentils can still be cooked without soaking; just expect to add an extra 10-15 minutes to the cooking time. Soaking is mainly for convenience and digestibility.
If you are short on time you can swap with canned lentils.
Tips
- I always use Mutti tomato sauce (no, I am not sponsored, I just think is the best!), it is the only tomato sauce/passata I would use for my cooking because it uses 100% Italian tomatoes grown and the tomatoes are harvested at the peak of ripeness for the best taste. If you are using a different tomato sauce brand I would recommend to add 1/2 tsp to 1 tsp of sugar to it. Every other brand I tried are very sour so adding a little bit of sugar really helps to balance the flavours!
- Like many stews, lenticchie in umido tastes even better the next day as the flavours continue to meld.
Swaps
Herbs: if you don’t have fresh herbs add 1 tsp of dry Italian herbs from a jar.
Lentils: if you are short on time you can swap dry lentils with canned lentils, simply drain the excess water and add to the sauce pan.
Storage
Fridge: Once your Lenticchie in Umido has cooled, transfer it to an airtight container and store it in the fridge for up to 2-3 days.
Freezer: For longer storage, you can freeze it! Just make sure the dish has cooled completely before transferring it to a freezer-safe container or bag. It will keep in the freezer for up to 3 months. When you’re ready to enjoy, simply defrost it overnight in the fridge and reheat on the stove.
More Lentils Recipes Ideas
Lenticchie in Umido (Italian Lentil Stew)
Ingredients
- 150 g dry lentils I used green lentils/ puy lentils
- 200 g tomato @muttiuk
- 0.5 l vegetable stock
- 1 small carrot
- 1 stick celery
- 1/2 yellow onion
- salt and pepper
Herbs
- bay leaves
- rosemary
- thyme
Instructions
- Add the lentils to a bowl and cover them with water. Soak overnight.
- The day after rinse and drain.
- Chop the vegetables into small cubes of the same size.
- In a pan add a drizzle of oil and cook the vegetables and onions become translucent.
- Add the tomato sauce and let it reduce down.
- Pour the drained lentils, aromatics and stock, mix and let it simmer for ~15-20 mins until the lentils reach the desired consistency (I kept the lid on for the first 10 mins of cooking).
- Serve with a drizzle of oil and a toasted garlic sourdough bread.