The Umbrian Lentil Soup You'll Want to Make on Repeat all Winter Long

By: The Food Hunter 

This soup, which is found on tables across Umbria starts with a basic soffritto, of carrot celery and onion  and follows with the finest lentils you can buy - Castelluccio lentils. Hailing from Umbria the tiny pulses are a great source of both protein and fiber and have an amazing nutty flavor and supple texture.  Unlike other varieties they need no presoaking,  and they hold their shape after cooking.

No matter how you cook them, Umbrian lentils, specifically the Bartolini brand are my absolute favorite. They make a great addition to beef stew and work equally well as a refreshing summer salad mixed with roasted peppers and green olives.

Umbrian Lentil Soup

• 1 carrot, diced
  
• 1 onion, diced
  
• 1 celery stalk, diced
  
• 1 cup Umbrian lentils
  
• 1 bay leaf
• 1/4 cup white wine 
• 3 cups chicken broth
  
• 
  

Rinse the lentils in cold water and set aside.

Add 1-2 tablespoon of olive oil to a large pot and heat. Add the onion carrot and celery and saute on medium-low heat for around 10 minutes until soft but not browned.

Add the wine and let it simmer until it has reduced by half. Add the lentils, stock and bay leaf and bring to a boil. Let simmer uncovered for 35 minutes until the lentils are tender but still have a bite. If the lentils have soaked up too much liquid add more as necessary.

Once cooked, taste the soup and season with salt and pepper. Serve in bowls with a drizzle of olive oil.