Who wants to blog about Umbrian food cannot forget lentils. I can completely understand why Esau gave up his birthright for a plate of them, though it´s such a simple dish that I would have prepared my own if I had been him.
But maybe at that time there were no lentils from Castelluccio, Umbria. Castelluccio is a small village on the Piano Grande, a plateau at 1450m height. If you want to read more about its amazing surroundings, clik here.
Castelluccio is famous for its lentils that are grown organically, free of pesticides and of an extreme quality. And the best thing: you don´t have to soak them overnight.
Ingredients (2 p.) for the vegetarian version
250 gr. of lentils
1 carrot, chopped into small pieces
1 onion, chopped
1 stalk of celery, chopped
1 tomato, chopped
1 glove of garlic, pressed
a twig of fresh rosemary
Salt and pepper
ca. ½ l. of broth ( I use freshly made, vegetal broth, but to keep it fast and simple, you can use a cube as well) .
Additional for the non vegetarian version:
Fry the onion, the celery, the garlic and carrot in the olive oil at moderate heat for a few minutes.
Add the tomato and mix well. Lower the heat.
Add the lentils, mix well and leave them for about a minute.
Add half of the broth and the rosemary, turn up the heat and make it boil. Then lower the heat, add the salt and pepper and let it simmer for about half an hour. Stir now and then.
Then add the other half of the broth. When you want to prepare the sausages, add them now.
Let it simmer for another half an hour and stir now and then.
I serve them with a bruschetta or with some grissini.