Colfiorito lentil soup is a rustic, nutritious dish deeply rooted in Umbrian farming traditions. Prepared with the famous Colfiorito IGP lentils, which are small, tender and full of flavor, this soup is perfect for facing the colder months with a warm and complete meal. Enriched with celery, carrots, onion, rosemary and extra virgin olive oil, it can be enjoyed on its own or accompanied by toasted bread or whole grain cereals.
Ideal for those looking for a healthy, protein and meatless dish, Colfiorito lentil soup is an ode to the simplicity and authentic taste of Italian regional cuisine.
Lentil soup: the one from Castelluccio have an edge!
Castelluccio lentils have a very ancient history: they have always been grown in limited quantities in the Sibillini Mountains, at an elevation of 1,500 meters.
A PGI (Protected Geographical Indication) branded product, Castelluccio lentils owe their uniqueness to the harsh climatic conditions in which they are born: in fact, they are 100 percent natural legumes that do not need chemical treatments to be preserved from pests.
The characteristic thin skin also allows us to cook them without soaking, greatly reducing recipe preparation time.
Sautéing is the first step to a perfect soup
The ingredients for a lentil soup recipe are few, but they must be the right ones, first-rate, and processed in the right way.
Preparing a good soffritto is essential: in fact, this is what will give that extra touch of flavor, essential for a perfect end result. Here are some tips for not making mistakes:
For an ideal stir-fry , celery, carrot, garlic and onion are essential (for an extra aromatic touch, we also added a sprig of thyme).
Cut them strictly by hand, and do not use the blender, which, by developing heat, would alter their organoleptic properties.
Make the chunks about the same size to achieve even cooking.
You can use a nonstick pan, a copper pan, or a crock pot, which spread the heat evenly, preventing scorching.
A separate discussion should be made for the base of the stir-fry: for lentil soup, only extra virgin olive oil is used, whose high smoke point allows all vegetables to brown perfectly.
We opted for Il Casolare Biologico Farchioni extra virgin olive oil, an unfiltered, cold-pressed oil made from organically grown olives. Intense green in color, with a pleasantly fruity taste and the characteristic scent of freshly pressed olives, it is ideal for all uses in cooking, both cooking and raw.
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