Lenticchie Umbre in Umido — Umbrian Braised Lentils with Tomato

Sort through the lentils and discard any grit or stones. Rinse briefly under cold water. Do not soak.

Finely dice the onion, celery, and carrot into 5mm pieces. Mince the garlic.

Warm 60ml olive oil in a heavy pot or Dutch oven over medium-low heat. Add the onion, celery, and carrot and sweat for 10-12 minutes, stirring every few minutes, until completely soft and translucent but not coloured.

Add the garlic and cook for 1 minute until fragrant.

Pour in the white wine and scrape up any bits from the bottom of the pot. Let it bubble for 1 minute until almost fully evaporated.

Add the lentils, crushed tomatoes, vegetable broth, rosemary sprig, and sage leaves. Stir to combine.

Bring to a gentle boil over medium heat, then reduce to low. Partially cover and cook for 35-40 minutes, stirring every 10 minutes to prevent catching on the bottom.

Season with salt and pepper. Continue cooking uncovered for a further 5-10 minutes — the dish should be saucy, not brothy or dry. Add a splash of broth if it has tightened too much.

Test a lentil by pressing it between two fingers: it should yield completely with no chalky centre. If not, cook another 5 minutes and check again.

Remove and discard the rosemary sprig and sage leaves. Taste and adjust seasoning.

Ladle into bowls and finish each portion with a generous pour of raw extra virgin olive oil. Serve with crusty bread.