Lenticchie di Castelluccio in Umido

Lenticchie di Castelluccio in Umido is a traditional stew from the Umbrian town of Castelluccio, Italy, made with the region's prized small, brown lentils (Lenticchia di Castelluccio IGP) grown in the high plains of the Sibillini Mountains. The key ingredients include these lentils, local olive oil, onion, garlic, tomato (often passata), bay leaves, and rosemary, with the stew enriched by mineral-rich mountain water. A great version is distinguished by lentils that remain tender yet intact, never mushy, and a velvety, deeply savory broth that aligns with the ingredient's earthy, slightly nutty flavor. According to a review by JustUs, Lu Soccio in Castelluccio serves a particularly authentic version, highlighting the dish's rustic character. Regional variations across Umbria might incorporate pancetta, sausage, or pork rind for a richer flavor, while vegetarian renditions omit meat entirely. Some cooks add a splash of red wine or a pinch of chili flake. The dish is typically enjoyed as a primo or a hearty main, often paired with crusty bread and a drizzle of extra-virgin olive oil.