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#Castelluccio Lentils #Castelluccio Lentils Recipe Guide

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