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Italian Lentils Eduardo (Lenticchie)

This is my 88 year old Dad’s recipe.   He cooked it yesterday at home and brought it over today so that we could all enjoy it together for dinner.  Yes, he still lives alone, and he still drives, and yes, he still cooks.  He is healthy, sharp of mind, and vibrant.  The only challenge he has is his hearing, and if that is all, well, bless his heart! I told him that I wanted to add this recipe to my blog, and he insisted I call it  ”Italian Lentils Eduardo”.  That’s because his name is Edward.  I call him Daddy-o.  My husband calls him “Chief”.  His nick name is Chief, ever since he told Wayne and me the story of  his grandfather, “Chiefie”, who taught him to play poker and pinochle.  Chiefie also smoked cigars, and my Dad enjoys a good cigar himself to this day (as you can see in this current picture).

Daddy-0, also known as Chief and Eduardo, is also very opinionated in the kitchen when I am doing the cooking.  He has to stir the pot, in many ways, so to speak.  My Mom used to find his culinary bossiness very annoying, and now I well understand.  But at 88 years old, you have well earned your rights to be opinionated in every realm, and along with his opinions come a plethora of wisdom.   I make sure I hear and appreciate every nuance of wisdom he offers.

So, tonight, after dinner, this amazing man, my Dad,  jotted down on a tablet of paper his “lenticchie” recipe.  He asked for paper and pencil.  He said he had to write it all down and think it through, before he could tell me what he did.  I sat across from him with my lap top patiently waiting for the disclosure of ingredients and method.  Two generations and two methods of transcription to provide you with a very unique and delicious dish.  He is thrilled that I am sharing his recipe with the world, and he also wanted me to tell you that he contributes his longevity to eating a lot of lentils and a lot of legumes.

Daddy-o, Chief, Eduardo, call him anything, but don’t call him late for dinner!


  • 1 lb. dry lentil beans
  • 6 cups water
  • 1 can chicken broth
  • 6 cloves of garlic, chopped
  • 2 carrots, peeled, chopped
  • 3 stalks celery, chopped
  • 2 medium onions, chopped
  • 2/3 cup fresh Italian flat leaf parsley, finely chopped
  • 1 can (28 oz) chopped Italian tomatoes
  • 1/3 cup good quality olive oil
  • salt and black pepper to taste


Sort and wash lentils. Place in large saucepan with water and chicken broth. Cook until tender about
one hour.

To prepare Dad’s mirepoix of vegetables:  Saute garlic in oil until lightly golden. Add onions. Lower heat, cover, and
simmer together until transparent. Uncover and add ¼ cup water, celery, carrots, parsley, tomatoes, salt and black pepper to taste. Simmer for one hour.

Then add completely cooked lentils to mirepoix of vegetables.

Simmer together for 5- 10 minutes.

Serve alone with bread or on top of gluten free pasta or brown rice.