Lentil Stew with Black Truffle Oil Recipe

Hearty Soup

Lentil Stew with Black Truffle Oil Recipe


  • 1 tablespoon Giorgio Black Truffle Olive Oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 3 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 bunch kale, stemmed and chopped (about 5 cups)
  • 1 1/2 cups dried brown lentils
  • 4 cups unsalted vegetable stock
  • 2 1/2 cups water

How to Make It


Heat truffle oil in a Dutch oven over medium. Add onion and carrots; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, tomato paste, smoked paprika, cumin, salt, black pepper, and red pepper; cook 1 minute. Add kale and lentils; cook, stirring often, until kale begins to soften, about 2 minutes. Add stock and 2 1/2 cups water; increase heat to high. Bring to a boil. Reduce heat to medium, and simmer until lentils are tender, about 30 minutes.

Giorgio Truffle shop

Jan 2019



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