Recipe of the Month: Lenticchia di Castelluccio di Norcia PDO and Porcini Mushroom Soup

The month of March usually brings a mix of both snowy and rainy days. This savoury lenticchia di Castelluccio di Norcia and porcini mushroom soup warms your insides no matter what the weather is like outside.

Creamy lentils with mushrooms

Italians know that a hearty lentil soup is guaranteed to deliver a rich and robust meal. This hearty zuppa is also simple to prepare, but to make things even easier, you can make a big batch in advance— the flavour becomes even more complex the next day.

Ingredients (Serves 8)

  • 1 cup  (225 g) Dried porcini mushrooms
  • 1 bunch Basil
  • 2 Garlic cloves
  • 8 oz (250 g) Lentils
  • 2 ½ l Chicken or vegetable broth
  • 4-5 Shallots
  • 2 Celery stalks
  • ½ Celeriac (celery root)
  • 1 Lemon, sliced thinly
  • 2 Bay leaves
  • Italian extra virgin olive oil, to taste
  • Salt and pepper to taste


  1.  Peel and thinly slice the shallots. Thinly slice the celery and the celeriac. In a saucepan, heat 4 tablespoons of olive oil. Sauté the vegetables for 2-3 minutes. Add bay leaves.
  2. To re-hydrate the mushrooms, soak them in room temperature water for ½ hour. Place the mushrooms and remaining vegetables in a large saucepan; cover and cook for 5 minutes on low heat. In the meantime, finely slice 2 dozen basil leaves with the garlic cloves. Set aside.
  3. Rinse the lentils under running water. In a pot, combine the lentils, mushrooms and the broth. Cook for about 20 minutes. Set aside.
  4. Five minutes before serving, add lemon slices and basil-garlic mixture. Serve with fresh ground pepper.
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