description Lenticchie in Umido Overview
Lenticchie in Umido is a traditional Italian dish of green or brown lentils slowly braised with tomatoes, onions, garlic, and herbs such as rosemary or bay leaf. It is a staple of Italian home cooking, particularly during winter months, and is commonly served as a side dish alongside roasted or grilled meats. In Italy, lentils are traditionally consumed on New Year's Eve as a symbol of prosperity, with the round shape of the legumes representing coins.
help Lenticchie in Umido FAQ
Why do Italians eat lenticchie in umido at New Year?
Lentils resemble small coins, so Italian tradition associates them with prosperity in the coming year. They are commonly served on New Year's Eve or New Year's Day with cotechino or zampone.
Which lentils are normally used for lenticchie in umido?
Small green or brown lentils are preferred because they remain distinct during slow braising. Italian varieties from Castelluccio are especially prized, but ordinary green lentils also work well.
Do lentils need to be soaked before making lenticchie in umido?
Most modern green and brown lentils can be cooked without soaking, although rinsing and checking them for debris is important. Older or larger lentils may cook more evenly after a short soak.
What is the traditional base for lenticchie in umido?
The dish commonly begins with a soffritto of onion, carrot, and celery, followed by lentils, tomato, herbs, and stock or water. The result should be moist and spoonable rather than as liquid as lentil soup.
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