The lentils in this recipe are left whole, but could be partially pureed for a creamier consistency.
Bring to a boil. Reduce heat and simmer until almost tender, about 20 minutes, adding water as necessary. Add carrots, celery, garlic and tomatoes. Continue cooking until fully tender, about 30 minutes longer. Season to taste with salt and black pepper.
• If you discover a source for this wild Umbrian pea variety, you are better off presoaking them in the same way as chickpeas, about 8 hours.