Lentil Rice Soup Minestra Di Lenticchie E Riso Recipes

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RISO E LENTICCHIE (RICE AND LENTIL SOUP)



Riso e Lenticchie (Rice and Lentil Soup) image

Riso e Lenticchie (Rice and Lentil Soup) is a classic dish of the Italian cuisine. Rustic, simple and packed with nutrients, it is a healthy comfort food that warms up your body and soul. Naturally vegan and gluten-free, Rice and Lentil Soup is perfect for winter but appreciated all year long.

Provided by Nicoletta

Categories     Soups

Time 2h55m

Number Of Ingredients 11

about 250 g dried lentils, soaked for 1-2 hours
about 500 ml water
1 clove garlic
1 rosemary sprig
2-3 Tbsp e.v.o. oil
1/4 yellow onion
1/2 carrot
1/2 celery stalk
a pinch of peperoncino (chili flakes)
about 300 g crushed tomatoes or passata (we used my dad's homemade passata)
180-190 g Carnaroli or Arborio rice (we use Carnaroli)

Steps:

  • If using dried lentils, soak the lentils in water for 1-2 hours. Rinse and drain.
  • Cook the lentils on low heat in double the amount of water with a clove of garlic and a rosemary sprig for about 20 minutes. Add water if necessary. Drain with a slotted spoon, leaving the cooking water aside.
  • In a saucepan, add the olive oil, minced carrot, onion, celery and a pinch of chili flakes. Saute until softened, for a few minutes.
  • Add the tomato sauce and cook on low/medium heat for 5-10 minutes.
  • Add the lentils and half of the cooking water. Stir and turn off heat. Turn the heat on medium a few minutes before you add the rice.
  • In a pot of salted boiling water over medium heat, add the rice and cook for half of the cooking time (about 10 minutes).
  • Drain, then add to the saucepan with the lentils/sauce.
  • Keep cooking until the rice is cooked and lentils are tender and broth reduced.
  • Turn off heat, let sit for a couple of minutes, then plate.
  • Buon Appetito!

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