Italian Lentils Recipe
I try to keep lentils in my pantry so I have them for quick family dinners during the week—which I tend to turn to whenever I run out of cooking ideas. And this recipe, which also uses canned tomatoes, is a perfect pantry dinner when it seems like there’s no food in the house. Lentils are a great source of iron, which is a nutrient that many kids fall short on. And they’re a really affordable pantry staple. Paired with rice, they’re a satisfying dinner that kids of any age can enjoy.
Ingredients You Need
To make this recipe, you’ll need to have the following ingredients on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.
Dry brown lentils: These are usually sold in stores near the rice, so look in that aisle. Different varieties of lentils cook at different rates, so know that this recipe was developed and tested with the brown ones I call for. Onion: Any color onion works here, so use what you have on hand or prefer. Garlic powder: I like to use garlic powder to add flavor without having to chop, but you can add minced fresh garlic clove if you prefer. Crushed tomatoes: You can use plain or with basil according to your preference. The variety with basil will add more flavor to the finished dish. Dried thyme: Thyme in the mix with the other flavors adds a pleasant undertone of flavor. Rice or pasta for serving, fully cooked.
Step-by-Step Instructions
Here’s a look at the one-pot process of making this recipe. Scroll down to the bottom of the post for the full info, including the amounts and the timing. TIP: You can also puree this smooth in a blender if you think your kids would prefer it that way!
Vegetarian Lentils
Lentils are a wonderful source of plant-based protein and iron, and they’re a really inexpensive source of protein to share with the family. If you pair them with a grain, you’ll have a complete source of protein to satisfy everyone at the table.
How to Add More Veggies
Sure! You can add in a cup of diced zucchini, shredded carrot, diced butternut squash or acorn squash, baby spinach, or baby kale for extra veggies. You may need to cook a little longer depending on the veggie, so taste or poke with a fork to check that everything is nice and soft.
Serving Suggestions
We like to serve these lentils over rice, pasta, or another grain like quinoa. And for the kids, we add a simple side of sliced cucumber and fruit to round things out. (Adding those simple sides will also help to ensure that the kids have something to eat if they aren’t interested in tasting the lentils.) You can also top with shredded or crumbled cheese, fresh basil, and/or grated Parmesan.
Lentils for baby
Sure! You may want to reduce or eliminate the salt. You could remove their portion and then salt the rest.
How to Store
Store leftovers in an airtight container for 3-5 days in the fridge, or in the freezer in a freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator and warm to serve.
Best Tips for Success
Add diced zucchini, baby spinach, or baby kale for extra veggies. Serve over pasta or another grain instead of rice. Puree the sauce for smaller eaters, or puree and stir into pasta. Top with minced fresh basil, Parmesan cheese, cracked black pepper, or a stronger flavored cheese such as feta or goat cheese.
I’d love to hear what your family thinks of this recipe, so please comment below to leave feedback!
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This post was first published May 2018.
