Lenticchie di Colfiorito alle Tre Erbe

Lenticchie di Colfiorito alle Tre Erbe is a traditional Umbrian dish featuring the small, thin-skinned lentils grown on the high plateau of Colfiorito. These Protected Geographical Indication (IGP) lentils are prized for their creamy texture and delicate flavor, requiring no soaking. The dish is defined by its simplicity: the lentils are slowly simmered with olive oil, garlic, and three specific aromatic herbs—typically rosemary, sage, and thyme—though bay leaf or parsley may substitute. A great version achieves lentils that are tender yet retain their shape, with the herbs infusing the cooking liquid without overpowering. The broth should be light and slightly thickened from the lentils’ own starch, often served as a rustic soup or finished with a drizzle of raw extra-virgin olive oil. At La Botteguccia del Campo 64 in Colfiorito, the dish is prepared according to local tradition, as noted by user JustUs, who highlighted its authentic execution. Regional variations occasionally add pancetta or a splash of tomato conserva, but the “alle tre erbe” designation strictly omits meat, making it a classic meat-free staple of Umbrian cucina povera. The lentils themselves are the star, their nutty earthiness elevated by the woodsy herbs.