Castelluccio Lentils Recipe Guide

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Castelluccio Lentils

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Medium-sized pot, cutting board, knife, wooden spoon, strainer.

Ingredients

  

• Ingredients
• 1½ cups dry Castelluccio lentils
• 2 tbsp olive oil preferably extra virgin from Umbria
• 1 medium onion finely chopped
• 1 celery stalk diced
• 2 carrots diced
• ¼ lb guanciale or pancetta diced (optional for vegetarian substitution)
• 2 garlic cloves minced
• ¼ tsp red chili flakes
• 6 fresh sage leaves minced
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• 6-7 cups chicken broth or vegetable stock
• 3 tbsp tomato puree preferably San Marzano
• Salt and black pepper to taste
• Toasted bread for serving.

Instructions

 

• Step-by-Step Method
• Prep the Lentils: Rinse lentils thoroughly under cold water, then drain and set aside.
• Sauté the Aromatics: Heat olive oil in a medium pot over low heat. Add onion, celery, carrots, guanciale (if using), garlic, chili flakes, sage, and thyme. Sauté for 10 minutes until the onions turn golden and soft. Stir frequently.
• Combine Ingredients: Add the lentils and bay leaf, stirring to coat them with the aromatic mixture. Pour in the broth or stock, ensuring it covers the lentils by at least an inch. Stir in tomato puree, salt, and pepper.
• Simmer and Cook: Bring to a gentle boil, then reduce to medium-low heat. Cover and cook for about 1 hour, stirring occasionally. Check the liquid level and add more broth if needed.
• Adjust Consistency: Once the lentils are tender and the consistency is thick (not soupy), taste and adjust seasoning.
• Serve: Serve hot, garnished with a drizzle of olive oil and accompanied by toasted bread.
• Variations and Substitutions
• Vegetarian/Vegan Option: Skip guanciale and use vegetable stock instead of chicken broth.
• Gluten-Free: Ensure the broth and bread are certified gluten-free.
• Spice it Up: Add extra chili flakes for a spicier kick.
• Herb Variations: Experiment with rosemary or parsley instead of thyme.

Keyword Castelluccio Lentils, Lentil Soup

Castelluccio lentils are a specialty from Umbria, Italy, particularly from the Castelluccio plains in the Sibillini Mountains. Known for their small size and unique nutty flavor, they hold their shape beautifully during cooking, making them ideal for soups and stews. Let me show you how I make this comforting and earthy dish that’s both a culinary and cultural experience.

What to Expect

The lentils should be tender yet firm, surrounded by a velvety, flavorful broth. The dish carries a balance of earthy lentils, sweet vegetables, and the richness of guanciale (if used).

Details

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: ~350 per serving
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Main or Side Dish
• Equipment Needed: Medium-sized pot, cutting board, knife, wooden spoon, strainer.
• > Go get the must-have equipment and ingredients for making a Savory  #Castelluccio Lentils  here.

Ingredients

• 1½ cups dry Castelluccio lentils
• 2 tbsp olive oil (preferably extra virgin from Umbria)
• 1 medium onion, finely chopped
• 1 celery stalk, diced
• 2 carrots, diced
• ¼ lb guanciale or pancetta, diced (optional for vegetarian substitution)
• 2 garlic cloves, minced
• ¼ tsp red chili flakes
• 6 fresh sage leaves, minced
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• 6-7 cups chicken broth or vegetable stock
• 3 tbsp tomato puree (preferably San Marzano)
• Salt and black pepper to taste
• Toasted bread for serving.
• > Go get the must-have equipment and ingredients for making a Savory  #Castelluccio Lentils  here.

Step-by-Step Method

1. Prep the Lentils: Rinse lentils thoroughly under cold water, then drain and set aside.
2. Sauté the Aromatics: Heat olive oil in a medium pot over low heat. Add onion, celery, carrots, guanciale (if using), garlic, chili flakes, sage, and thyme. Sauté for 10 minutes until the onions turn golden and soft. Stir frequently.
3. Combine Ingredients: Add the lentils and bay leaf, stirring to coat them with the aromatic mixture. Pour in the broth or stock, ensuring it covers the lentils by at least an inch. Stir in tomato puree, salt, and pepper.
4. Simmer and Cook: Bring to a gentle boil, then reduce to medium-low heat. Cover and cook for about 1 hour, stirring occasionally. Check the liquid level and add more broth if needed.
5. Adjust Consistency: Once the lentils are tender and the consistency is thick (not soupy), taste and adjust seasoning.
6. Serve: Serve hot, garnished with a drizzle of olive oil and accompanied by toasted bread.

Variations and Substitutions

• Vegetarian/Vegan Option: Skip guanciale and use vegetable stock instead of chicken broth.
• Gluten-Free: Ensure the broth and bread are certified gluten-free.
• Spice it Up: Add extra chili flakes for a spicier kick.
• Herb Variations: Experiment with rosemary or parsley instead of thyme.
• > Go get the must-have equipment and ingredients for making a Savory  #Castelluccio Lentils  here.

Nutritional Information (Per Serving)

• Calories: ~350
• Protein: 15g
• Carbohydrates: 40g
• Fat: 12g
• Fiber: 15g
• Sodium: ~600mg (varies by broth used)

Tips

• For the best flavor, use high-quality extra virgin olive oil and fresh herbs.
• Avoid overcooking the lentils; they should hold their shape.
• Make extra, it tastes even better the next day!

So….

I hope this guide has made preparing Castelluccio lentils feel approachable. Have you tried this dish before, or do you feel inspired to make it? Please, share your honest thoughts or any tweaks you made in the comments below. I love hearing from real cooks like you!