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

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