Castelluccio, although a tiny village, is well known in Italy for its lentils, in fact, we visited this town specifically for its lentils on our Norcia tour.
[cooked-sharing]
Ingredients
7 oz castelluccio lentils
2 qts vegetable broth
celery
carrots
onions
garlic
rosemary
sage
1 red potato
½ cup pecorino cheese (optional)
7 oz old Italian bread
Extra Virgin Olive oil
salt
DIrections
1
Finely chop the carrot, celery, onion, garlic, herbs and sauté in olive oil for 2 minutes
2
Add the potato and the bread
3
Add the lentils; lightly toast them for about 3 minutes
4
Add broth to cover and cook about 35 minutes
5
Puree and sieve 2/3 of the mixture.
6
Return the strained puree to the pot and add olive oil and salt.
7
Serve with grated pecorino and toasted bread drizzled with olive oil.
CategoryFirst Courses, Soups, Vegan, Vegetarian
Ingredients
Ingredients
7 oz castelluccio lentils
2 qts vegetable broth
celery
carrots
onions
garlic
rosemary
sage
1 red potato
½ cup pecorino cheese (optional)
7 oz old Italian bread
Extra Virgin Olive oil
salt