Lenticchie di Capodanno alla Romana

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Rinse lentils under cold water and drain.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add tomato paste and cook, stirring, for 2-3 minutes.

Pour in vegetable broth and bring to a boil.

Add lentils, bay leaves, thyme, and rosemary; reduce heat to low.

Simmer uncovered until lentils are tender, about 25-30 minutes.

Season with salt and black pepper to taste.

Remove bay leaves and herb stems before serving.

Serve warm, garnished with grated parmesan cheese and fresh parsley.

Cooking Techniques

Spice Level: