Castelluccio, although a tiny village, is well known in Italy for its lentils, in fact, we visited this town specifically for its lentils on our Norcia tour.
[cooked-sharing]
Finely chop the carrot, celery, onion, garlic, herbs and sauté in olive oil for 2 minutes
Add the potato and the bread
Add the lentils; lightly toast them for about 3 minutes
Add broth to cover and cook about 35 minutes
Puree and sieve 2/3 of the mixture.
Return the strained puree to the pot and add olive oil and salt.
Serve with grated pecorino and toasted bread drizzled with olive oil.
Ingredients
Directions
Finely chop the carrot, celery, onion, garlic, herbs and sauté in olive oil for 2 minutes
Add the potato and the bread
Add the lentils; lightly toast them for about 3 minutes
Add broth to cover and cook about 35 minutes
Puree and sieve 2/3 of the mixture.
Return the strained puree to the pot and add olive oil and salt.
Serve with grated pecorino and toasted bread drizzled with olive oil.