Cooking Index - Cooking Recipes & IdeasRice And Lentil Soup With Rosemary Recipe - Cooking Index

Rice And Lentil Soup With Rosemary

Courses: Soup
Serves: 6 people

Recipe Ingredients

1/4 cup 59mlOlive oil
1 1/2 oz 42gPancetta or bacon - chopped
1 oz 28gOnion - diced (medium)
1 oz 28gPeeled diced carrot (medium)
1   Celery rib - halved lengthwise,
  And thinly sliced
2   Garlic cloves - minced (large)
1 teaspoon 5mlChopped fresh rosemary
  (or 1/2 tspn dried rosemary, crushed)
1 cup 237mlLentils - picked over
1 cup 62g / 2.2ozDiced seeded fresh tomatoes or
  Canned Italian plum tomatoes - drained
4 cups 948mlBoiling water
4 cups 948mlLow-sodium chicken broth
3/4 cup 120g / 4.2ozRice - preferably Arborio
  Salt - to taste
  Freshly-ground black pepper - to taste
3/4 cup 148g / 5.2ozGrated Parmigiano-Reggiano or
  Pecorino cheese

Recipe Instructions

Heat the oil in a large soup pot over medium heat. Add the pancetta, onion, carrot and celery and saute until the vegetables begin to turn golden, about 5 minutes.

Add the garlic, rosemary, lentils and tomatoes. Stir well and cook, uncovered, to blend the flavors, 3 to 4 minutes. Add the boiling water, cover and cook until the lentils are tender, about 40 minutes.

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 bite), about 15 minutes.

Taste for seasoning, adding salt, if needed, and black pepper. Serve in warmed bowls, each serving sprinkled generously with the grated cheese.

This recipe yields 6 to 8 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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