Rice and Lentil Soup, or Minestra di Riso e Lenticchie: Traditional dishes vary considerably from place to place. This particular lentil soup is Umbrian, and also contains rice, cured lard, and tomatoes. It will serve 6:
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 1 cup (200 g) Arborio rice
- 6 ounces (150 g) lentils
- 2 ounces (50 g) ground cured lard (use fatty pancetta or prosciutto fat if need be)
- 1/4 cup olive oil
- 5 blanched peeled seeded tomatoes (canned will also work)
- 2 quarts (2 liters) water
- Salt
Preparation:
Pick over the lentils to remain stones and such, but them in a pot with ample water to cover, and simmer them, covered for at least two hours.
Towards the end of the cooking time heat a second pot and sauté the lard in the oil, stirring it about constantly, then add the tomatoes, crushing them between your fingers. Add the two quarts of water, cover, and bring to a boil. Stir in the rice and cook 10-15 minutes, or until al dente.
Drain the lentils, stir them into the soup, and serve hot, with either an Orvieto Bianco or a good Est! Est! Est!
Towards the end of the cooking time heat a second pot and sauté the lard in the oil, stirring it about constantly, then add the tomatoes, crushing them between your fingers. Add the two quarts of water, cover, and bring to a boil. Stir in the rice and cook 10-15 minutes, or until al dente.
Drain the lentils, stir them into the soup, and serve hot, with either an Orvieto Bianco or a good Est! Est! Est!
