Bartolini Umbrian Lentils

Bartolini Umbrian lentils do not need soaking. Rinse briefly under cold water and pick over to remove any small stones or debris (rare but possible with naturally farmed pulses), then cook in plenty of water for 20 minutes until tender but still holding their shape.

Salting can wait until the lentils are nearly cooked — adding salt too early can toughen the skin slightly and slow the cooking. Cook in plain water if using as a base for a sauce or dressing; cook in stock or with aromatics (onion, carrot, celery, bay) if eating as a stand-alone side or building flavour for a soup.

Lenticchie in umido (Italian braised lentils): The single most useful preparation for this lentil. Soften finely chopped onion, carrot and celery in olive oil with a small amount of garlic and a sprig of rosemary. Add the rinsed lentils, a small amount of tomato passata or chopped tinned tomatoes, and enough water or stock to cover by 2–3cm. Simmer gently for 25–30 minutes, adding more liquid if needed, until the lentils are tender and the sauce around them has thickened to a rich braise. Season at the end with salt, pepper, a splash of red wine vinegar to lift, and good olive oil. Serve as a side, with cotechino sausage, with grilled lamb, or on toasted sourdough as a complete supper.

Zuppa di lenticchie (lentil soup): Build a soffritto base, add the lentils, cover with stock, and simmer for 30–40 minutes until very tender — some of the lentils will start to break down and thicken the broth. Finish with a dash of olive oil and grated Pecorino. The classic central Italian winter soup.

As a side: Cook the lentils in salted water for 20 minutes, drain, dress while warm with good olive oil, lemon juice or red wine vinegar, salt and chopped parsley. Serve alongside roast meats, sausages, slow-braised beef, or grilled fish. Excellent with goat's cheese folded through, with roasted beetroot, or topped with a poached egg.

Cotechino con lenticchie: The traditional Italian New Year's Eve dish. Cook the lentils in a tomato-based braise as above, then serve them topped with sliced cotechino sausage. By Italian tradition the lentils symbolise coins and good fortune for the year ahead — a meaningful dish to serve to friends in the last hour of December.

Salads: Cook, drain, cool, and dress with olive oil, lemon, salt, and herbs. Folds beautifully through grain salads, with feta or goat's cheese, with roasted vegetables, or with smoked fish.