lentil and cauliflower soup

short distance from the town of Norcia in southern Umbria is the Piano Grande, a big fl at plain which, for a very brief period in late spring, is covered in brilliantly coloured wild fl owers. As stunning as this is, it is the small hilltop town called Castellucio, perched high on an isolated peak above it, that attracts visitors year round, because it is known worldwide for its lentils – lenticchie di Castelluccio. An intriguing place to walk around, the town has many elderly yet agile residents who cope impressively with the very steep roads. Many sell home-bagged lentils from their front doors to passers by. Be warned, though, that if you choose to buy some from a smiling grandmother, you may well be purchasing the challenge of extracting endless small stones from the lentils. I speak from experience. No matter, their nutty, earthy fl avour is revered and they make this gently satisfying soup what it is.

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Step 1

Heat the oil in a pan over a low heat. Add the celery, carrot, onion, garlic and chilli. Cook until the vegetables soften but don’t colour. Add the lentils and a quarter of the stock. Season with salt, stir to combine and leave to simmer gently for 10–15 minutes to allow the fl avours to mingle. Keeping the soup at a gentle simmer, add the caulif l ower and cook for a further 5 minutes to heat through. Add the remaining stock and heat through again thoroughly.

Step 2

Serve just as it is, or with a slice of toast rubbed with garlic and drizzled with oil.