Very similar to the famous Castelluccio Lentils.
Like all lentils, they're really healthy - a great
source of protein and fiber - and a great winter ingredient. They
retain their shape when cooked, and have a wonderful, nutty, earthy
flavor. They need no presoaking, only simmering in liquid for about
30 minutes - a light stock is good, water is fine. Then, when still
warm, toss with the flavors you want them to absorb: they'll drink
up the perfumes of herbs and spices, or aromatics such as garlic or
celery leaves, to create an immensely comforting, satisfying result.
In Italy they are often cooked with pork,
absorbing the meat's flavors while balancing its richness.
About half the size of a regular Lentil.