Zuppa di Lenticchie (Lentil Soup)



Lentils are very popular in Orvieto and all of Umbria. They have the important quality, along with other legumes, to capture the atmospheric nitrogen and release it into the soil. The most famous lentils are those cultivated in the endless, flat land of Castelluccio, close to Norcia, in the picturesque area of the Sibillini mountain reserve. It is a large, beautiful area that you have to visit, preferably in springtime when all the flowers and plants are in a full bloom and the colors are amazing!

3 c. dry lentils from Norcia, of course
1 c. cured guanciale, diced
3 garlic cloves, minced
1 onion, diced
2 celery stalks, dicedOde to Pulses: Urad Dal (Black Lentils)
1 carrot, diced
2 TBS tomato paste
1 c. extra virgin olive oil
1 c. white wine
Salt, pepper
Hot pepper
1 c. Parmesan cheese, grated
4 c. hot water

Cafe Britt


Wash the lentils and check for stones or other impurities you may find. Sauté onion and garlic in the oil for about three minutes, add the guanciale and the other vegetables. After a few minutes, when the guanciale is translucent, add the lentils and stir. After about 5 minutes, add the wine, tomato paste, hot pepper, black pepper, and salt. Add hot water, and keep cooking and stirring occasionally. Cook for about 1 hour or until lentils are tender and soft. Serve with Parmesan on top and some good extra virgin olive oil.

Lentil soup on a snowy winter day

Get real time updates directly on you device, subscribe now.