Castelluccio, Umbrian Lentils

Castelluccio is the prized tiny & thin brownish-green Italian Lentils grown in the hills of southern Umbria. When cooked, it has rich, nutty flavor, wonderfully tender texture and ability to hold their shape after cooking.

Basic Cooking Instruction:

Wash & rinse. Add 2cups of water or broth/ cup of lentil, bring to boil. Lower the heat, simmer 30 minutes or until tender & soft (add more water
as needed). Whisk lightly, flavor with butter or oil, salt to taste and seasoning if desired. Cook uncovered over low heat until desired consistency. Serve in a bowl with a drizzle of olive oil, a sprinkle of cheese. Great for salads.