Castelluccio di Norcia lentils are sown as soon as the snow melts and bloom between May and July, coloring the Castelluccio Plain with tiny white flowers that can be seen amid yellow, red and blue petals. It is then harvested and set aside to be cooked throughout the year. This quality of lentils, due to the way they are grown and the climatic conditions, have remarkable nutritional properties. They have a thin, tender skin that allows them to be cooked immediately, without the need for soaking.
One of the most traditional ways to enjoy them is precisely lentil soup.
Mince the onion, carrot, potato and celery. Put the previously chopped vegetables, garlic and sage in a saucepan, perhaps earthenware, and brown them with a drizzle of oil. Add the previously washed lentils and cover them thoroughly with cold water. Once the water boils, lower the heat, always making sure that the liquid level covers the lentils. Add the tomato puree, and season with salt and pepper. Let it cook with the lid on for about 40 minutes, stirring frequently.
Remove the garlic clove and serve the soup with a drizzle of raw oil, accompanying it to taste with a slice of toasted bread.