Castelluccio lentil soup
On the Castelluccio di Norcia plateau, lentils are sown as soon as the snow melts, and their blooming colors the plain at the beginning of summer. They have a thin skin: they can be cooked without soaking.
Method
- Finely chop the onion, carrot, celery, and potato.
- In a pot, preferably earthenware, sauté the chopped vegetables with oil, garlic, and sage over low heat.
- Add the rinsed lentils, cover them just with cold water, and bring to a boil.
- Lower the heat, add the tomato purée, and cook covered for about 40 minutes, stirring often. Remove the garlic.
- Serve on toasted bread with a generous drizzle of raw olive oil.
Tip from the mill
Raw oil, added only to the dish, enhances the hazelnut note of the lentil.
