Lentil Rice Soup Minestra Di Lenticchie E Riso Recipes

RISO E LENTICCHIE (RICE AND LENTIL SOUP)

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!

ITALIAN RED LENTIL AND BROWN RICE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in broth, diced tomatoes, red lentils, brown rice, Italian seasoning, celery flakes, white pepper, and marjoram. Bring soup to a boil; reduce heat, cover, and simmer until lentils break down and rice is tender, about 55 minutes.
• Stir balsamic vinegar into the soup just before serving.

BASIL RICE SOUP - MINESTRA DI RISO E BASILICO

Steps:

• Heat oil in 4-quart Dutch oven over medium-low heat. Stir in garlic, celery, onion, carrot and basil. Cover and cook 10 minutes, stirring occasionally.
• Stir in rice and tomatoes. Cook uncovered over medium heat 5 minutes, stirring occasionally. Stir in remaining ingredients except cheese.
• Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Serve with cheese.

LENTIL & RICE SOUP (MINESTRA DI LENTICCHIE E RISO)

Steps:

• Pour the lentils into a soup pot; cover them with cold water and boil them for 25 minutes. Drain the lentils and set aside. They should hold their shape, be cooked through and not mushy.
• In that same pot, melt the butter or lard; stir in the garlic and parsley and cook until the garlic softens but does not brown. Stir in the rice, tomatoes with their juice, and the broth. Bring the mixture to a boil. Lower the heat to simmer; cover the pot and continue cooking until the rice is tender. This should take about 25 minutes. Stir in the lentils and cook just to re-heat the soup. Serve immediately and pass grated cheese to sprinkle on top.