Umbrian lentil sauté with leeks and roasted balsamic tomatoes
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Umbrian Lentils with Roasted Tomatoes



  • 1/2 cup Umbrian lentils
  • 1 1/2 cups vegetable broth
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup finely chopped carrots
  • 1 tablespoon finely chopped garlic
  • 1 1/2 cup thinly sliced leeks white and light green parts (sliced horizontally)
  • 1/2 cup chopped celery
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/2 to 3/4 teaspoon ras el-hanout spice
  • 1/2 teaspoon balsamic vinegar
  • 3 to 4 [url]Roasted Balsamic Tomato ∞[/url] halves chopped
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped mint packed
  • pinch of salt flakes for a finish


  • Bring the broth to a simmer and add the beans. Cover and simmer for 20 to 30 minutes, until tender.
  • Heat up the olive oil in a large sauté pan over medium heat. Add the carrots, garlic, leeks, celery and ras el-hanout and saute until the carrots are just soft (about 20 minutes).
  • Add the lentils to the vegetables and sauté another five minutes to allow the lentils to absorb the flavors. Add the balsamic vinegar.
  • Warm up the roasted balsamic tomatoes if they were make in advance.
  • Spoon the lentils/vegetable mixture onto a serving platter and top with the roasted tomatoes.
  • Mix the parsley and mint together and sprinkle on top. Finish with a pinch of salt flakes.