Umbrian lentils with olive oil

Theo Randall transforms simple lentils into a luxurious partner for roast meats, or a classy hot veggie meze dish
By Theo Randall
Umbrian lentils with olive oil
  • Rating:
  • Serves: 2-4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 300 g umbrian lentils
  • 1 garlic clove
  • 4 sage leaves
  • 1 plum tomato, halved
  • 3 tbsp extra virgin olive oil

Tips and Suggestions

Umbrian lentils, sometimes called castelluccio lentils, are small brown-green coloured lentils from the region of Umbria in central Italy. They are widely available in Italian fine food stores as well as some large supermarkets. Puy lentils, from France, are a good substitute.

Choose the best extra virgin olive oil you can afford for this recipe, as it will magically boost the flavour.


1. Put the lentils in a saucepan and cover with cold water. Add the garlic, sage, and the halved plum tomato and bring to a simmer. Cook for about 25-30 minutes or until the lentils are tender but still have a little bite.

2. Pick the tomato and sage out of the lentils and discard. Use a spoon to mash the garlic clove then stir it back into the lentils. Taste and season as required with sea salt and freshly ground black pepper. Drizzle with olive oil before serving.

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