Umbrian Lentils

In the hills of southern Umbria (my home region), the Bartolini family have been growing olives, grains, and what they call pulses (legumes) since the 1850's. Their lentils are famous throughout Italy and beyond for their rich, nutty flavor, supple texture and ability to hold their shape after cooking. Plus these tiny pulses only take about 20–25 minutes to cook (hello quick meals!). My tip: Cook a big batch of lentils and use them for tasty, healthful meals all week long or add them to salads and sauteés.