Puglia Lentils, Braised

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Braised Puglia Lentils

Based on a recipe from the Rancho Gordo Bean Club.


  • 1/2 lb dried puglia lentils
  • 1 oz olive oil
  • 1 carrot (100g)
  • 1 onion (200g)
  • 1 fennel bulb, stalks trimmed (200g)
  • 2 large garlic cloves (14g)
  • 2 cups total of combination vegetable stock, chicken stock, white wine to preference (e.g., 2:1:1)
  • 1 bay leaf
  • Salt and fresh ground black pepper


  1. Soak lentils
  2. Grate or chop fennel medium fine, chop onion & carrot coarsely
  3. Heat oil in a large pan
  4. Saute major vegetables to desired doneness
  5. Smash and chop garlic, add to pan after other vegetables are almost done, cook a bit more
  6. Deglaze pan with liquid mixture, add beans and bay leaf
  7. Simmer over low heat to desired doneness

Note no salt is added during cooking, this will probably be needed at the table along with the black pepper.

Also consider topping with some fine olive oil and strong grated cheese.