(Note about photos: The other dishes pictured are related to my two recent posts about my Mediterranean Feast and Mediterranean Weekend.)

Umbrian lentils are a small, brownish-green variety grown in Castelluccio in the Umbrian region of Italy (right next to Tuscany).

Umbrian lentils come in a range of muted hues, from a dull brown to a pale yellow, with plenty of washed out green and orange specimens along the way. (See photo.)

If the lentils need more time, continue cooking, but check every 10 minutes. If the broth is evaporating, you can add more, or only add enough to make it a thick consistency rather than a stew with a slight broth. It’s up to you.

When the lentils are done, remove the bay leaves and discard them. Taste the lentils and adjust the seasonings. Serve them in a shallow bowl, season with freshly ground pepper, and drizzle on a little extra virgin olive oil.

VARIATION SUGGESTION

If you keep the consistency thick, these lentils can be used to stuff vegetables such as bell peppers or Savoy cabbage.