Today marks the first in our series of recipes from the Bea family's personal archive, each highlighting a different recipe featuring one of Giampiero Bea's lovingly harvested products. Below you will find a simple yet hearty recipe showcasing the inimitable quality of Umbrian lentils, specifically, the heirloom variety from the Bea estate known as "lenticchia di castelluccio." 

Lenticchia di Castelluccio, Bea Style

• Rinse the lentils under running water; no need to soak and soften
• Put the lentils in a pan with salted water and boil for 15 minutes
• Saute 2 or 3 cloves of garlic in olive oil and add 2 to 3 spoonfuls of tomato paste (optional)
• Combine the mixture of garlic, oil and tomato paste with the lentils and continue to cook the lentils on a simmer for another 20 to 30 minutes; observe the consistency of the mixture and if too dry, add more salted water
• Shortly before the lentils are ready and are still on the fire, add 2 to 3 sprigs of rosemary to the mixture to add aromatic complexity
• Serve warm in a bowl, drizzle Bea “Grezzo” olive oil on the lentils, accompany with warm toast and, if desired, rub toast with fresh garlic