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Castelluccio Lentil Soup

Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

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.

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.

Nutrition Facts

Servings 6