Braised Lentils

Ingredients

• 45 ml (3 tablespoons)olive oil
• 1 smallonion, peeled and finely diced
• 3garlic cloves, peeled and minced
• 300 g (1½ cups)small green lentils
• 397 g (1 can; 14 oz)chopped tomatoes
• 411 g (1 can; 14½ oz)chicken or vegetable broth
• About 475 ml (about 2 cups)water
• 2bay leaves
• To tastesalt and pepper
• About 15 g (⅓ cup)fresh parsley, chopped

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a heavy saucepan. Add the onion and cook until translucent, about 8 minutes.

2. 2

   Add lentils

   Stir in the garlic and cook for another minute or two. Add the lentils, tomatoes, bay leaves, 240 ml (1 cup) of the water and the broth, then bring to a boil.

3. 3

   Simmer until tender

   Lower the heat and cook gently, adding more water as needed, until the lentils are tender, about 20 minutes.

4. 4

   Season and finish

   Season with salt and pepper. Remove the bay leaves and stir in the chopped parsley.

5. 5

   Serve hot

   Serve the lentils hot.

What are braised lentils?

Braised lentils are pulses gently cooked with liquid and aromatics until tender, here in a tomato-rich broth with onion, garlic and bay. This Italian-style version is served traditionally on New Year's Eve or New Year's Day; the lentils’ round shape is thought to resemble coins and signify prosperity.

The short simmer brings the flavours together while keeping the recipe straightforward. Fresh parsley stirred in at the end adds a bright, herbal finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 149 calories, 8g protein, 13g carbs, 8g fat.

The lentils and tomatoes provide most of the carbohydrates, while olive oil is the main source of fat; lentils contribute the dish’s protein. Pair a serving with vegetables and, if you want a more substantial meal, a protein-rich accompaniment.

Choose the lentils

Small green lentils: These are the variety specified and hold their shape during simmering. Different lentils may cook at a different pace, so use tenderness as the cue rather than relying only on the clock.

Tomatoes: Chopped tomatoes form the savoury base. Fire-roasted tomatoes, as noted in the ingredient description, can add a smoky edge.

Build the flavour base

Onion: Cook it in the olive oil until translucent, about 8 minutes. This softens it before the lentils and liquid go into the pan.

Garlic: Add it after the onion and cook for only a minute or two before adding the other ingredients. This brief cooking helps it release its aroma without spending the full simmer in the pan.

Manage the simmer

Liquid: Start with 240 ml (1 cup) of water alongside the broth and tomatoes. Add more water as needed while the lentils cook, since the recipe allows for about 475 ml (2 cups) in total.

Heat: Bring the mixture to a boil, then reduce the heat and cook gently. A low simmer gives the lentils time to become tender without vigorous boiling.

Check for doneness

Tenderness: Begin checking around the 20-minute mark. The lentils should be tender when tasted; if they are still firm, continue cooking gently and add water if the pan looks dry.

Texture: Keep enough liquid in the saucepan for a moist, spoonable result. Remove the bay leaves before serving, as they are there to flavour the dish rather than to eat.

Finish and serve

Parsley: Stir in the chopped fresh parsley after removing the bay leaves. Adding it at the end keeps its flavour distinct from the longer-cooked onion and garlic.

On the plate: Serve the lentils hot as a side or as part of a meal with vegetables and a suitable source of protein. Their tomato broth also works well alongside bread or a grain.

Recipe notes & tips

• Dice the onion finely so it softens evenly in the pan.
• Keep the heat low after bringing the lentils to a boil.
• Add water gradually if the lentils are absorbing the liquid before they are tender.
• Taste a few lentils to check their doneness rather than judging by appearance alone.
• Remove both bay leaves before serving.
• Stir in the parsley just before serving for a fresh finish.

Variations

• Smoky tomatoes: Use fire-roasted chopped tomatoes for the variation mentioned in the ingredient notes.
• Vegetable broth: Choose vegetable broth to keep the dish meat-free.
• Chicken broth: Use chicken broth for the alternative specified in the recipe.
• Extra herbs: Add more chopped parsley at the table for a stronger fresh-herb note.
• More liquid: Add water during cooking for a looser, brothier result.

Common mistakes to avoid

• Browning the onion: Cook it only until translucent, about 8 minutes, as directed.
• Overcooking the garlic: Add the lentils and liquid after a minute or two so the garlic does not cook for the full simmer.
• Boiling throughout: Reduce the heat after bringing the pan to a boil and cook gently.
• Letting the pan dry out: Add water as needed while the lentils simmer.
• Skipping the taste check: Test the lentils for tenderness around 20 minutes and continue cooking if needed.
• Leaving bay leaves in: Remove them before stirring in the parsley and serving.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan or microwave until hot, adding a splash of water if the lentils have thickened.

Frequently asked questions