In the heart of central Italy, nestled among the rolling hills and mountains of Umbria, lies the small town of Castelluccio. Known for its breathtaking landscapes and rich agricultural traditions, this region is particularly famous for one humble yet exceptional ingredient: lentils. These tiny, nutrient-packed legumes have been a staple in the kitchens of Castelluccio for centuries, and they hold a special place in the culinary heritage of the area.
For my nonna, Leonilda Bologna, lentils were more than just an ingredient—they were a connection to her roots, her family, and the traditions of her beloved hometown. She learned the art of cooking from her mother and grandmother, who would often prepare hearty dishes using the local produce. Among these, Nonna Leonilda’s lentil soup stood out as a family favorite, a dish that warmed our hearts and nourished our bodies during the fall and winter months.
The lentils from Castelluccio are renowned for their unique qualities. Grown organically and sustainably in the fertile valleys between the mountains, these lentils are smaller and more delicate than those found elsewhere. Their distinctive flavor and texture make them a versatile ingredient in many dishes, from soups and stews to salads and sides. But perhaps the most comforting way to enjoy them is in a simple, rustic soup, just as my nonna used to make.
Nonna Leonilda’s lentil soup is a reflection of the land it comes from—simple, wholesome, and deeply satisfying. The lentils, rich in protein, fiber, and complex carbohydrates, form the backbone of the soup, providing a hearty base that is both nourishing and delicious. Naturally gluten-free and low in fat, lentils are also packed with essential nutrients, including B vitamins, iron, magnesium, potassium, and zinc, making this soup not only tasty but incredibly healthy.
One of the things that made Nonna’s soup special was its versatility. While it was always delicious on its own, she would sometimes add ground sausage for an extra layer of flavor and richness. The combination of the earthy lentils and savory sausage created a symphony of flavors that was hard to resist. But even without the sausage, the soup was always a hit, a testament to the quality of the lentils themselves.
As I share Nonna Leonilda’s lentil soup recipe, I’m reminded of the warmth and love that she poured into every meal she made. This soup is more than just food—it’s a connection to our family’s history, a taste of Umbria, and a reminder of the simple pleasures of life. I hope you enjoy this recipe as much as my family has over the years.
zuppa di lenticchie
Castelluccio Lentil Soup (soup from Danny’s nonna’s village)
Recipe
1/4 Cup Extra Virgin Olive Oil
1 Cup mirepoix (diced carrot, celery, onion)
1 Tablespoon garlic (minced)
1 Teaspoon red pepper flakes
1 Pound ground Italian sausage (omit for vegetarian)
1 Quart chicken or vegetable stock
14 oz diced can tomatoes
1 Pounds lentils
1 Sprig fresh sage
2 bay leaves
Sea salt & Black pepper to taste
- heat oil, sauté mirepoix, add pinch of sea salt and black pepper until the onion in mirepoix is translucent. Add garlic, red pepper flakes, simmer.
- add the sausage and cook for about 3 minutes, stirring constantly.
- add the lentils, sage and cook for about 2 minutes or until lentils are slightly toasted.
- add the stock, tomatoes, increase cooking temperature until it boils (about 2 minutes), and then reduce temperature back to a simmer. add bay leaves. cook for 1 hour.
- add salt and pepper
- transfer to bowls, garnish with a extra virgin olive oil drizzle on top