Lentil Soup with Rice and Spinach, or Minestra di Riso con Lenticchie e Spinaci: Rice is one of the finest ingredients for a soup, far superior (I think) to noodles at providing body, and works especially well with lentils. The recipe will serve 4:
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients:
- 1 cup (200 g) short-grained rice
- 1 cup (200 g) lentils, soaked for 4 hours
- 1 bunch spinach, washed and cut into strips
- 2 cloves garlic
- An onion
- 1 rib celery
- 1 cup plain tomato sauce
- 4 tablespoons olive oil
- Salt and pepper
Preparation:
Rinse the lentils and cook them for 45 minutes in 2 quarts of water with the onion, celery, and asalt and pepper to taste. Remove the lentils with a slotted spoon, and strain the broth, discarding the celery. Slice the onion and sauté it in a pot with the oil and the garlic for 3 minutes, then add the tomato sauce and cook 2 minutes more. Add the lentils and the spinach, and then the lentil broth. When the soup comes to a boil add the rice and cook, stirring occasionally, until it is done, about 15 minutes.
Yield: 4 servings lentil soup with rice and spinach.
Yield: 4 servings lentil soup with rice and spinach.
