Lentil Soup with Rice and Spinach
|
| lentil soup with rice and spinach -- minestra di riso con lenticchie e |
| spinaci |
| |
| >from kyle phillips,your guide to italian cuisine. |
| |
| 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 : 20min |
| cook time : 60min |
| |
| 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 clove | garlic |
| | an onion |
| 1 | rib celery |
| 1 cup | plain tomato sauce |
| 4 Tbsp | olive oil |
| | salt and pepper |
| |
| 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 saute 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. |
| |
| -- |
| (ID: 1454) Mirror: rec.food.recipes: Sat, Sep 3, 2005 |