Spezzatino di Vitello con Lenticchie
Italian veal and Umbrian lentil stew braised slowly with rosemary, sage and white wine. A budget-friendly Italian comfort dish with 50g protein per serving.
📅December 8, 2025
15mPrep
70mCook
6Servings
⭐ 4.8Rating
🍝Nutrition Facts (per serving)
Protein 51%Fat 23%Carbs 26%
420kcalCalories
50gProtein
10gFat
26gCarbs
8gFiber
Ingredients
- 900 gveal (or lean beef), cubed
- 200 gUmbrian or Puy green lentils, rinsed
- 1 wholeonion, diced
- 1 wholecarrot, diced
- 1 wholecelery stalk, diced
- 3 clovesgarlic cloves, minced
- 150 mldry white wine
- 200 gcanned crushed tomatoes
- 600 mllow-sodium stock (beef or vegetable)
- 5 gfresh rosemary and sage
- 2 wholebay leaves
- 15 mlolive oil
- 1 to tastesalt and black pepper
Instructions
- Heat olive oil in a heavy pot. Brown veal in batches over high heat until seared; remove.
- Cook soffritto (onion, carrot, celery) in the same pot 5 min; add garlic, rosemary, and sage; cook 1 min.
- Return meat; pour in wine; simmer 3 min. Add tomatoes, lentils, bay leaves, and stock. Season.
- Cover and braise on low heat 60–70 min, stirring occasionally, until meat is tender and lentils are cooked.
- Remove bay and herb stems; adjust seasoning. Serve with polenta or crusty bread.
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