Brazilian Lentils
While black beans usually steal the spotlight on a traditional Brazilian table, lentils (lentilhas) are a deeply comforting staple that deserve a permanent spot in your weekly routine. They offer that same rich, savory satisfaction we crave from beans, but they simmer into a thick, velvety stew in a fraction of the time.
For this recipe, everything is grounded in a classic Brazilian refogado—sautéing a generous amount of garlic and onions until sweet and aromatic before letting the lentils simmer gently with a bay leaf until perfectly tender.
I love ladling a generous scoop of these warm lentils over fluffy rice alongside a simple protein and a crisp salad. It is an incredibly grounding, nutrient-dense dish that brings a beautiful, quiet warmth to the family table, whether you are honoring the Brazilian tradition of eating them for good luck or just looking for a cozy, nourishing weeknight dinner.
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Brazilian Lentils
Ingredients
- 2oz Pancetta
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 Bay Leaf
- 1 cup green lentils
- 5 cups of water
- 1 teaspoon salt
- Black pepper to taste
Instructions
- Cook the pancetta over medium heat for 3- 5 minutes in a deep skillet or dutch oven.
- Add the onion and cook until translucent about 6 minutes.
- Add the garlic and cumin and cook for another 2 minutes.
- Add the bay leaf, lentils, the water, and the salt.
- Leave on medium heat for 5 minutes then lower the heat to a simmer.
- Cook partially covered for 35 minutes, giving the lentils a stir once in a while. The consistency should be thick, but there will still be liquid in the pan for a Brazilian style bean dish.
- If your lentils absorbed too much water, add more at 1/2 cup increments to get desired consistency.
- Serve over a grain and season with black pepper to taste.
