Lenticchie di Castelluccio

From the high plains of Castelluccio in Umbria come these tiny green lentils, prized for holding their shape. Simmered gently with soffritto, tomato, and bay, they make a humble, comforting bowl often shared at New Year for luck.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 14g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups Castelluccio or small green lentilsPantry
• 1 each onion, carrot, celeryProduce
• 2 cloves garlicProduce
• 1 tomatoProduce
• 1 bay leafSpices
• 1/4 cup olive oilPantry
• 2 links sausage optionalMeat
• to taste salt and pepperSpices
• for serving breadBakery

Instructions

1. 1Soffritto in oil; add lentils, tomato, bay, and water to cover.
2. 2Simmer until tender but intact—do not add salt too early if skins are delicate.
3. 3Brown sausage separately if using; combine.
4. 4Finish with raw oil. New Year's luck plate of Umbria.