Rice and lentil soup with rosemary <r t>
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive Oil; Note 1 |
| 1½ | ounce | Pancetta; Or Bacon, Finely Chopped |
| 1 | medium | Onion; Cut In 1/2\" Dice |
| 1 | medium | Rib Celery; Cut In Half Lengthwise, Thin Sliced, Crosswise |
| 2 | larges | Cloves Garlic; Minced |
| ½ | teaspoon | Dried Rosemary; Crushed, Or 1 Tsp Finely Chopped Fresh Rosemary |
| 1 | cup | Lentils; Green Or Brown, Picked Over |
| 1 | cup | Diced Seeded Fresh Tomatoes; Or Drained Canned Italian Tomatoes |
| 4 | cups | Boiling Water |
| 4 | cups | Nonfat Veg Chicken Broth; Low Sod, Note 2 |
| ¾ | cup | Arborio Rice; Or Any Rice |
| Salt And Pepper; To Taste | ||
| ¾ | cup | Parmigiano-Reggiano Cheese; Note 3 |
Directions
Minestra Di Riso E Lenticchie Con Rosmarino Note 1: Original recipe used ¼ C olive oil Note 2: Original recipe used a home made chicken broth or canned low sodium chicken broth
Note 3: I omitted the cheese
Heat the oil in a large soup pot over med heat. Add the pancetta, onion, carrot, and celery and saute until the vegetables begin to turn golden, about 5 min. Add the garlic, rosemary, lentils, and tomatoes. Stir well and cook, uncovered, to blend the flavors, 3 - 4 min.
Add the boiling water, cover, and cook until the lentils are tender, about 40 min.
Add the chicken broth, increase the heat to high, and bring to a boil. Stir in the rice, then reduce the heat to a very slow but steady simmer. Cover and cook until the rice is al dente (tender but still firm to the bit), about 15 - 25 min. adding more water if necessary. Taste for seasoning, adding salt, if needed, and black pepper.
Serve in warmed bowls, each serving sprinkled with grated cheese if desired.
This was incredible!! Wouldn't hesitate to make again and/or serve to company. One could also use it as a topping for polenta or baked potatoes.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 264⅘ Total Fat 5.5g Sat Fat 0.9g Carb 39.8g Fib 10.8g Pro 25⅕ g Sod 489mg CFF 16⅒%
Recipe by: More Than Minestrone Italian Soup Cookbook, Joe Famularo Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on May 30, 1998