Castelluccio Lentils stewed
Lenticchie di Castelluccio in umido
Castelluccio Lentils stewed, soft and tasty, with soffritto, tomato and bay leaf.
Castelluccio lentils stewed They are a warm and substantial side dish, suitable for completing important dishes such as Italian sausages grilled over embers And cotechinoThe preparation enhances the character of the legumes with a delicate aromatic base, in which carrot, celery and onion are softened in oil together with garlic. tomato passata adds color and a balanced note, while thebay leaf It contributes to the flavor of the cooking. The ideal result is a tender dish, with tender but whole lentils and a dense, moist, and well-bound stock. Slow cooking allows the flavors to meld without excessively drying out the liquid; when necessary, adding water or hot broth maintains the correct consistency. This recipe is part of traditional Umbrian cuisine and is also suitable for making a soup by increasing the amount of broth and serving it on croutons.
Instructions
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8 steps · natural Italian voice
Rinse the lentils
Rinse the Castelluccio lentils under running water and check them for any impurities. Let them drain well before using.
Prepare the soffritto
Finely chop the carrot, celery, and onion. Pour the oil into a saucepan, combine the vegetables and the clove of garlic entire; gently sauté gently for about 8 minutes, until the chopped mixture becomes soft and fragrant without darkening.
Add lentils and bay leaf
Remove the garlic. Add the lentils and the bay leaf, then mix for about 2 minutes: the legumes must be coated with the seasoning and well flavoured.
Add the tomato
Add the tomato passata and mix to distribute it evenly. The dressing should take on a slightly pink color and blend with the soffritto.
Cover with liquid
Pour in hot water or vegetable broth until it covers the lentils. Bring the liquid to a gentle boil, maintaining just enough heat to begin cooking without overcooking.
Cook gently
Cover the saucepan leaving the lid ajar and cook over low heat for 30–35 minutes. Stir occasionally and add more hot liquid if necessary: ​​the lentils should be tender and the sauce should be thick but moist.
Adjust the flavor
Salt Add freshly ground pepper only at the end of cooking. Taste to check the seasoning's balance, then leave the base soft enough to accompany the side dish.
Serve
Spread the hot lentils and complete each portion with a drizzle of olive oil extra virgin olive oil raw, off the heat and more pepper, if desired. Serve as a side dish or thinned with broth to make a soup to enjoy on croutons.
Chef's Tips
The editorial team recommends adding salt only at the end of cooking, so the lentils maintain a more tender and uniform consistency.
Ingredients
- (10.58 oz) 300 g of Castelluccio PGI lentils
- 1 carrot
- 1 celery stalk
- 1 onion
- 1 clove of garlic
- (2 tbsp) 2 tablespoons Of tomato passata (strained tomatoes)
- 1 bay leaf
- (4 tbsp) 4 tablespoons of extra virgin olive oil
- (2.11 pt) approximately 1 l of water or hot vegetable broth
- Salt and pepper as needed
Can't find it in the US?
- tomato passataMost US supermarkets
Sold as passata or strained tomatoes
Or: Canned whole peeled tomatoes, blended and strained
Not seasoned tomato sauce and not tomato paste.
⚠️ Automatic ingredient-based detection. Always check product labels.
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