Warm Castelluccio Lentils on Toast with Favas, Mint, and Chèvre

Name: Warm Castelluccio Lentils on Toast with Favas, Mint, and Chèvre
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 1 cup (200 g) Castelluccio lentils, picked over to remove any tiny pebbles; 4 slices freshly grilled bread, cooled to room temperature (for tips on grilling bread); ½ cup (40 g) grated Pecorino Romano; ½ teaspoon salt, plus more to taste; Juice and finely grated zest of 1 lemon; ½ cup (120 ml) really good olive oil, plus more to garnish; 1½ cups (270 g) pitted Taggiasca olives, lightly chopped; 6 ounces (170 g) fresh chèvre, at room temperature; 2 pounds (910 g) fava beans, removed from their pods; 1 cup (50 g) mint leaves, gently torn into smaller pieces

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

I haven’t yet gone to Castelluccio in Norcia, Umbria, but I want to. It’s a valley on top of a mountain range where Italy’s most famous lentils are grown. The region was very hard hit by the 2016 earthquake, and I hope my love for their signature crop is in some way helping the local economy. The lentils are so lovely: thin-skinned, with no need for soaking, and a nutty, delicate flavor. I like to contrast their earthiness with brightness: fresh green mint and favas, along with some creamy