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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.