Soup · Main Course · Italian · Dinner ·

Warm Italian Lenticchie di Castelluccio Soup with Black Truffle Oil

Name: Warm Italian Lenticchie di Castelluccio Soup with Black Truffle Oil
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 1 cup Castelluccio lentils, rinsed and drained; 4 cups vegetable broth; 1 bay leaf; 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 2 tablespoons black truffle oil; Fresh parsley, chopped

This rustic Italian soup combines the distinct flavors of Castelluccio lentils and exotic black truffle oil, a warm delight perfect for any meal.

4.1(629 reviews)

·By Ethan Brooks·October 21, 2025

Warm Italian Lenticchie di Castelluccio Soup with Black Truffle Oil — Soup served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lentil Base

For the Vegetables

For the Seasoning

For Garnishing

Nutrition

Per serving

Calories: 330 kcal
Protein: 13.8 g
Carbs: 38 g
Fat: 14.1 g
Fiber: 9.9 g

Whole recipe

Total

Calories: 1321 kcal
Protein: 55.3 g
Carbs: 152.1 g
Fat: 56.2 g
Fiber: 39.7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup Castelluccio lentils rinsed and drained	678	50	115	2	30
4 cups vegetable broth	40	2	8	0	1
1 bay leaf	0	0	0	0	0
2 tablespoons olive oil	239	0	0	27	0
1 medium onion finely chopped	44	1	10	0	1.5
2 carrots diced	50	1	12	0	4
2 celery stalks diced	12	0.5	3	0	1.5
3 cloves garlic minced	14	0.5	3	0	0.5
1 teaspoon salt	0	0	0	0	0
1/2 teaspoon black pepper	3	0.2	0.7	0.1	0.5
1/2 teaspoon dried thyme	1	0.1	0.2	0.1	0.1
2 tablespoons black truffle oil	239	0	0	27	0
Fresh parsley chopped	1	0.1	0.2	0	0.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Lentils

1
Combine lentils and broth
In a large pot, combine lentils, vegetable broth, and bay leaf.
2
Boil and reduce heat
Bring to a boil, then reduce heat to low.
3
Simmer lentils
Simmer for 20 minutes until lentils are tender but not mushy.

Sautéing the Vegetables

1
Heat olive oil
Heat olive oil in a skillet over medium heat.
2
Sauté onion, carrots, and celery
Add onion, carrots, and celery; sauté for 5 minutes.
3
Add garlic
Stir in garlic and sauté for another 2 minutes.
Tip: Remove the bay leaf before blending or serving the soup. Use a hand blender for a smoother texture right in the pot.

How to Make Warm Italian Lenticchie di Castelluccio Soup with Black Truffle Oil

Total time: 2 h · Yields 4 servings

1
Blending
Blend half the lentils and vegetables for a creamy texture, then combine with the rest.
2
Simmering
Return the blended and whole lentil mixture to medium heat, and simmer for 10 more minutes.
3
Garnishing
Just before serving, drizzle black truffle oil over the bowls.