Castelluccio Lentil Soup

AuthorAlyssa Saltzman
DifficultyBeginner

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]

Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
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.

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

Directions

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.

Castelluccio Lentil Soup