Recipe · Umbria · Norcia
Zuppa di lenticchie di Castelluccio
the simplest soup of the upland plain, from the recipe on the Umbria Region's tourism portal: Castelluccio lentils, which do not need soaking, cooked slowly with vegetables and a little tomato, and served with raw olive oil and toasted bread
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- chop the onion, the carrot, the potato and the celery
- in a pot, preferably earthenware, fry the vegetables gently in a drizzle of oil with the garlic and the sage
- add the washed lentils and cover them with cold water
- bring to the boil, then lower the heat, always keeping the water above the lentils
- add the tomato passata, the salt and the pepper
- cook with the lid on for about forty minutes, stirring often
- remove the garlic clove and serve with a drizzle of raw oil and a slice of toasted bread
Other recipes
Same country first.
