Zuppa di lenticchie di Castelluccio – Umbrian lentil soup

Ingredients

Fruit & Vegetables

  • 1 onion, peeled and finely chopped
  • 2 small carrots, peeled and finely diced
  • 1 celery stick, finely diced

Oils & Vinegars

  • 4 tbsp of extra virgin olive oil, plus extra for drizzling

Store Cupboard

  • 400g of lentils, preferably from Umbria, picked over
  • 1.5l vegetable stock, warm
  • fine sea salt

Beverages

  • 100ml of dry white wine

Cooking Sauces

  • 1 tbsp of tomato concentrate