Umbrian Lentil Soup & Shrimp Pasta - Chef in Assisi shares Recipes
Umbrian Lentil Soup & Shrimp Pasta - Chef in Assisi shares Recipes is a medium Italian recipe that serves 4. 250 calories per serving. Recipe by Aden Films on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $17.83 total, $4.46 per serving
Ingredients
- 2 tablespoons Extra Virgin Olive Oil (for sautéing the soffritto)
- 1 medium Onion (peeled and diced into brunoise)
- 1 medium Carrot (peeled and diced into brunoise)
- 1 stalk Celery Stalk (diced into brunoise)
- 1 cup Castelluccio Lentils (rinsed; if unavailable use green or brown lentils)
- 4 cups Vegetable Broth (homemade or low‑sodium store‑bought)
- 1 leaf Bay Leaf (part of bouquet garni)
- 1 sprig Rosemary (part of bouquet garni)
- 1 sprig Thyme (part of bouquet garni)
- 1 teaspoon Salt (adjust to taste)
- ½ teaspoon Black Pepper (freshly ground)
- 4 slices Bread (stale or toasted, cut into cubes)
Instructions
Prepare the soffritto
Heat the extra virgin olive oil in a saucepan over medium heat. Add the brunoised onion, carrot, and celery and sauté, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
Time: PT5M
Temperature: medium flame
Add lentils and broth
Stir in the rinsed Castelluccio lentils, then pour in the vegetable broth. Add the bay leaf, rosemary sprig, and thyme sprig (bouquet garni). Increase heat to bring to a gentle boil.
Time: PT3M
Temperature: medium flame
Simmer the soup
Reduce heat to a low simmer, cover partially, and cook for about 30 minutes, or until the lentils are tender but still hold their shape.
Time: PT30M
Temperature: low simmer
Adjust liquid and season
If the liquid has reduced too much, add an additional cup of water (or broth) and continue to simmer gently for another 10 minutes. Remove the bouquet garni, then season with salt and freshly ground black pepper.
Time: PT10M
Temperature: low simmer
Finish and serve
Turn off the heat. Drizzle a little extra virgin olive oil over each bowl, add a handful of toasted bread cubes, and serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 12g
- Carbohydrates
- 35g
- Fat
- 8g
- Fiber
- 10g
Dietary info: Vegan, Vegetarian
Allergens: gluten (from bread)
Ingredient Substitutions
- Instead of Extra Virgin Olive Oil: Vegetable oil, Canola oil
- Instead of Onion: Shallot
- Instead of Carrot: Parsnip
- Instead of Celery Stalk: Fennel stalk
- Instead of Castelluccio Lentils: Green lentils, Brown lentils
- Instead of Vegetable Broth: Chicken broth (non‑vegan), Water with bouillon
- Instead of Bay Leaf: None
- Instead of Rosemary: Thyme
- Instead of Thyme: Oregano
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Bread: Croutons, Gluten‑free bread cubes
Equipment Needed
- Saucepan
- Chopping Board
- Chef's Knife
- Wooden Spoon
- Ladle
- Soup Bowls
- Oven or Toaster (optional)
- Measuring Cups
Critical Steps — Do Not Skip
- Sauté the soffritto until softened without browning
- Simmer lentils until tender but not mushy
- Adjust liquid level to achieve desired soup consistency
Chef Tips from the Video
- Use a wooden spoon to stir the soffritto; it won’t conduct heat and prevents scratching the pan.
- Tie the herbs together with kitchen twine for easy removal.
Troubleshooting
Lentils are still hard after 30 minutes
Add an extra ½ cup of water or broth and continue simmering, checking every 5 minutes.
Soup is too thick
Stir in additional warm water or broth until desired consistency is reached.
Soup is bland
Adjust seasoning with more salt, pepper, or a splash of extra virgin olive oil.
Storage
Refrigerator: Store in airtight containers for up to 3 days.
Freezer: Freeze in freezer‑safe bags for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The soup tastes even better the next day as flavors meld; refrigerate and reheat gently.
Frequently Asked Questions
What is the cultural significance and history of Castelluccio Lentil Soup in Umbrian cuisine?
Castelluccio Lentil Soup is a traditional Umbrian dish that celebrates the region’s prized Castelluccio lentils, known for their earthy flavor and firm texture. Historically served during Christmas and other festive occasions, the soup reflects the rustic, plant‑based cooking of central Italy.
What are the traditional regional variations of Castelluccio Lentil Soup in Italy?
In some Umbrian villages the soup is enriched with pancetta or pork for a non‑vegan version, while in neighboring Lazio the broth may include tomatoes. The core soffritto base, however, remains consistent across variations.
How is Castelluccio Lentil Soup traditionally served in Umbria?
It is traditionally ladled into shallow bowls, drizzled with a splash of extra virgin olive oil, and accompanied by toasted rustic bread or crostini to soak up the broth.
During which celebrations is Castelluccio Lentil Soup traditionally eaten in Umbrian culture?
The soup is a staple of the Christmas table in Umbria, symbolizing abundance and the harvest of lentils, but it is also enjoyed during winter festivals and family gatherings.
What makes Castelluccio Lentil Soup special in Umbrian cuisine?
The use of Castelluccio lentils, a local heirloom variety with a buttery texture, combined with a classic Italian soffritto and aromatic herbs, gives the soup a distinctive, hearty flavor that is both simple and elegant.
What are the authentic traditional ingredients for Castelluccio Lentil Soup versus acceptable substitutes?
Authentic ingredients include Castelluccio lentils, extra virgin olive oil, onion, carrot, celery, bay leaf, rosemary, thyme, and vegetable broth. Acceptable substitutes are green or brown lentils, store‑bought vegetable stock, and dried herbs if fresh are unavailable.
What other Umbrian dishes pair well with Castelluccio Lentil Soup?
The soup pairs beautifully with roasted pork shoulder (porchetta), grilled sausages, or a simple side of sautéed wild greens (cime di rapa). A glass of robust Montefalco Rosso also complements the flavors.
What are the most common mistakes to avoid when making Castelluccio Lentil Soup?
Common mistakes include over‑browning the soffritto, cooking the lentils at too high a boil which makes them split, and not adjusting the liquid level, resulting in a dry soup. Keep the heat moderate and stir occasionally.
Why does this Castelluccio Lentil Soup recipe use a low simmer instead of a rapid boil?
A low simmer gently cooks the lentils, preserving their shape and preventing the broth from becoming cloudy. A rapid boil can cause the lentils to burst and the soup to turn gritty.
Can I make Castelluccio Lentil Soup ahead of time and how should I store it?
Yes, the soup can be prepared a day ahead. Cool it quickly, store in airtight containers in the refrigerator for up to 3 days, and reheat gently on the stove, adding a splash of water if needed.
What texture and appearance should I look for when making Castelluccio Lentil Soup?
The lentils should be tender yet retain their shape, and the broth should be clear amber with a slight sheen from the olive oil. The vegetables should be soft but not mushy, and the herbs removed before serving.
How do I know when Castelluccio Lentil Soup is done cooking?
Taste a lentil; it should be soft with a slight bite. The broth should have reduced slightly, coating the lentils, and the aromatics should be fragrant but not overpowering.
What does the YouTube channel Aden Films specialize in?
The YouTube channel Aden Films focuses on authentic Italian regional cooking, showcasing traditional recipes from various Italian provinces with detailed technique explanations and cultural context.
What is the cooking philosophy and style of the YouTube channel Aden Films?
Aden Films emphasizes respect for seasonal ingredients, simple yet precise techniques, and preserving culinary heritage, often highlighting vegan and vegetarian adaptations of classic Italian dishes.
Last updated: August 20, 2026
