Zuppa di Lenticchie di Castelluccio
A classic Umbrian soup made with tiny PGI Castelluccio lentils simmered with celery, garlic, and tomato. Known locally as lenticchie di Castelluccio in umido.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Heavy-bottomed saucepan or terracotta pot
- •Wooden spoon
- •Chef knife
- •Chopping board
- •Fine-mesh sieve
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 9 g
- carbs
- 42 g
- fibre
- 11 g
- protein
- 18 g
- calories
- 310 kcal
Instructions
- 1
Rinse the lentils in cold water through a sieve and check for any small stones.
- 2
Heat the extra-virgin olive oil in a heavy pot over medium-low heat.
- 3
Add the crushed garlic, diced celery, carrot, and rosemary sprig.
- 4
Sauté for five minutes until the vegetables soften and release their fragrance.
- 5
Stir in the chopped tomatoes and cook for two minutes.
- 6
Tip the rinsed lentils into the pot and stir to coat thoroughly in the aromatic oil.
- 7
Pour in the water and bring the liquid to a gentle boil.
- 8
Lower the heat to a simmer, cover partially, and cook for twenty minutes until tender.
- 9
Season with fine sea salt and freshly ground black pepper during the final five minutes.
- 10
Discard the rosemary sprig and garlic cloves before serving.
- 11
Ladle the soup into warm bowls and finish with a raw drizzle of olive oil.
Chef's tips
Castelluccio lentils have tender skins developed from the high-altitude climate, so never soak them before cooking. Add salt only near the end of cooking to ensure the skins remain soft. Use a peppery, green Umbrian extra-virgin olive oil at the table for an authentic finish.
Ingredient substitutions
- Castelluccio di Norcia lentils → small brown mountain lentils or Puy green lentils, though cooking time will increase by ten minutes
- canned chopped tomatoes → one tablespoon of double-concentrated tomato purée dissolved in warm water
Storage
Store cooled soup in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a saucepan over medium-low heat, adding a splash of water if the broth has thickened.
Common mistakes to avoid
- •Soaking the lentils beforehand, which makes the delicate skins split and turns the soup mushy.
- •Salting the broth at the beginning, which can toughen the lentil skins.
- •Boiling rapidly rather than simmering gently, which breaks the lentils apart.
Serving suggestions
Cooked Zuppa di Lenticchie di Castelluccio?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Umbria
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
