TABELIAAUTHENTIC RECIPE
Lenticchie di CastelluccioCastelluccio Lentils
A traditional dish of Castelluccio lentils from Umbria simmered with soffritto. Their small size and thin skins mean they need no soaking and are ready in 30 minutes. They are also loved at New Year as a good-luck food thought to bring growing wealth.
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Ingredients (4 servings)
- Castelluccio lentils IGP250 g
- Carrot1 piece
- Celery1 stalk
- Onion1 piece
- Bay leaf2 pieces
- Extra virgin olive oil4 tbsp
- Salt1 tsp
Method
Preparation
Chop the soffritto vegetables
- 1 Tip the lentils into a colander and rinse under running water.
- 2 Castelluccio lentils do not need soaking.
- 3 Cut the carrot, celery and onion into 5 mm dice for the soffritto.
Make the soffritto
Cook the soffritto
- 1 Heat extra virgin olive oil in a saucepan over medium heat and sauté the soffritto of carrot, celery and onion for 5 minutes.
Ready when
Cook until the vegetables are translucent and softened.
Simmer
Simmer the lentils
- 1 Add the lentils and bay leaf, then pour in enough water to cover the lentils, about 600 ml.
- 2 Bring to a boil over medium heat, then simmer over low heat for 25–30 minutes.
Ready when
The lentils should be tender enough to crush with gentle pressure from a spoon.
Finishing
Season with salt and finish
- 1 Remove the bay leaf and season with salt; adding the salt at the end prevents the lentil skins from becoming tough.
- 2 Finish with a drizzle of extra virgin olive oil.
About this dish
The village of Castelluccio, on a high plateau in Umbria’s Sibillini Mountains, is known for its lentils. These small lentils grown at high altitude have long been cherished as an ingredient supporting both the village’s agriculture and its dining tables.
Lentils have been eaten in the Mediterranean world since ancient times and are also known in Italy as a lucky food for New Year. Castelluccio lentils connect not only to regional mountain cooking but also to festive meals and winter home cooking.
Today, they are recognized as an IGP-protected ingredient and have become a representative legume expressing the character of Umbria. Even a rustic stew reflects the plateau’s climate and the agriculture of the village.
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