A Taste of Autumn in Umbria: Lenticchie di Castelluccio
As a vegetarian, lentils are one of the ingredients I return to again and again. They require no soaking, cook relatively quickly and are incredibly versatile—equally at home in a warming winter soup, a hearty salad or simply spooned over grilled bread with a generous drizzle of good olive oil.
In Umbria, lentils have a particularly special place at the table. The most celebrated are the Lenticchie di Castelluccio di Norcia IGP, tiny, thin-skinned lentils grown high in the Sibillini Mountains, on the plateau surrounding the village of Castelluccio. Their delicate skin means they cook quickly while holding their shape beautifully, with an earthy flavour that needs very little embellishment.
I’ve visited Umbria many times, but one of my most memorable visits was in mid-June, when the plateau around Castelluccio was in bloom. During the famous Fioritura, the lentil fields mingle with poppies, cornflowers and other wildflowers, transforming the landscape into an extraordinary patchwork of colour. If your travels take you to Umbria in June or early July, I highly recommend adding Castelluccio to your itinerary—it’s a beautiful way to experience the landscape behind one of the region’s most treasured ingredients.
Castelluccio lentils can be difficult to find in Canada, but that shouldn’t stop you from making this recipe. Look instead for small, thin-skinned green or brown lentils that hold their shape when cooked. Avoid red or split lentils, which soften and break down much more readily.
This simple preparation is inspired by the rustic cooking of Umbria: lentils gently cooked with aromatic vegetables and herbs and finished with good extra-virgin olive oil. It’s also one of the dishes we’ll be preparing in our November Umbria Cooking Class at Cucinato, where we’ll explore the earthy, comforting flavours of Italy’s landlocked green heart.
Lenticchie all’Umbra
Umbrian-Style Lentils with Herbs
Serves 4–6 as a side dish
Ingredients
- 250 g small green or brown lentils, preferably Lenticchie di Castelluccio di Norcia IGP if available
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 1 garlic clove, lightly crushed
- 1 bay leaf
- 3 tbsp extra-virgin olive oil, plus more for finishing
- Water, or a light homemade vegetable broth if available, as needed
- Fine sea salt
- Freshly ground black pepper
- Rinse the lentils well and pick through them for any small stones or debris. There is no need to soak them.
- Heat 2 tablespoons of olive oil in a saucepan over medium-low heat. Add the onion, carrot and celery, bay leaf and cook gently for about 7–8 minutes, until softened but not browned. Add the garlic and cook for another couple of minutes.
- Add the lentils and enough water or light homemade vegetable broth to cover them by about 3–4 cm. Bring to a gentle simmer and partially cover. Important: because cooking time varies considerably depending on the size, age and variety of the lentils, start checking them after about 20 minutes. Continue cooking until they are fully tender but still hold their shape, adding a little more hot water or broth as needed.
The lentils should remain moist throughout cooking and should not be allowed to dry out. - Season with salt and pepper toward the end of cooking. Remove the garlic and bay leaf. The finished lentils should be tender, glossy and slightly brothy rather than dry.
- Serve warm or at room temperature, finished with a generous drizzle of good extra-virgin olive oil and freshly ground black pepper.
NOTE: For a richer, more savoury version, you can add about 1 cup of tomato sauce once the lentils have begun to cook, adjusting the liquid as necessary.
I personally prefer to leave the tomato out though: the simpler preparation lets the flavour of the lentils come through and makes them much more versatile for using later in soups, salads, crostoni and other dishes.
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