Lenticchie di Castelluccio
Lenticchie di Castelluccio soup is a genuine and nourishing Umbrian dish, prepared with the celebrated IGP lentils from the Castelluccio di Norcia plateau. Small, flavorful, and delicately sweet, these lentils are the heart of a simple yet tradition-rich recipe, enriched with garlic, tomato, and extra virgin olive oil. Perfect comfort food for cold autumn and winter days.
Preparation
- 1
Rinse the Lenticchie di Castelluccio thoroughly under cold water and set aside.
- 2
In a large pot, pour the extra virgin olive oil and sauté the crushed garlic cloves over medium heat until the oil becomes fragrant.
- 3
Add the peeled tomatoes and let cook for 5 minutes, stirring gently.
- 4
Pour the lentils into the pot and stir well to combine all ingredients.
- 5
Cover with warm water, season moderately with salt, and bring to a boil.
- 6
Reduce heat to medium-low and simmer gently for approximately 45-50 minutes, until the lentils are tender but still whole.
- 7
Taste and adjust salt and pepper to your preference.
- 8
Finish with a drizzle of raw extra virgin olive oil and serve piping hot.
- 9
Accompany with toasted bread or slices of homemade bread for a complete meal.
Chef's Tips
Lenticchie di Castelluccio do not require soaking beforehand. Adding raw olive oil at the end of cooking enhances the delicate flavor of this prized legume and preserves its organoleptic qualities.