Of all the pulses in Nonna’s cupboard, lentils are the ones she reaches for most in winter. They are quick and filling, and unlike chickpeas or beans, they need almost no preparation at all.
Lentils carry centuries of Italian tradition. They are eaten on New Year’s Eve, often alongside cotechino sausage, as a symbol of good fortune for the year ahead. Nonna makes sure there are always lentils in the house, tradition or not.
Getting the Basics Right
Unlike many dried pulses, Napolina lentils don’t need soaking. Just rinse and get cooking.
Nonna’s Tips for Lentils
Nonna’s Tip 1: Skip the Soaking
Lentils are among the few pulses that do not require an overnight soak. Rinse them, and they are ready to cook.
Nonna’s Tip 2: Keep the Heat Gentle
A hard, rolling boil breaks lentils down too quickly and leaves them mushy. Nonna keeps the pan at a gentle simmer so they hold their shape.
Nonna’s Tip 3: Start with a Soffritto
As with most things in Nonna’s kitchen, lentils start with softened onion, carrot, and celery in olive oil. It is where great Italian flavour begins.
Nonna’s Tip 4: Add Tomatoes for Depth
A spoonful of chopped tomatoes or passata stirred through lentils as they cook brings a richness that water alone will not give you.
Nonna’s Tip 5: Do Not Drain Away All the Liquid
Nonna keeps a little of the cooking liquid back rather than draining lentils completely. It loosens a dish that has turned out thicker than expected and stops it drying out as it sits.
Nonna’s Tip 6: Finish with Herbs and Oil
A bay leaf or sprig of rosemary added during cooking, and a good drizzle of olive oil at the end, are two of the simplest ways to lift a lentil dish.
Enjoying Nonna’s Tips? Try Nonna’s spiced ragu-style vegan lentil lasagne or her red wine lentil bolognese, or find out more about Napolina lentils today.
