Lentil And Rice Soup - {Minestra Di Lenticchie E Riso}

The plains of Castelluccio in Umbria are famous for the production of the most famous lentils in all of Italy; they are prized for their delicacy and for their long shelf life. The lentils are minute in size, just 2 millimeters, but they pack a huge nutritional wallop. They are very high in protein and a rich source of vitamins and fiber. Historical records show that lentils were being cultivated as early as 7000 B.C. in southwest Asia and the cultivation spread to Greece and Rome. The lentils of Castelluccio have a very soft skin that means they do not require overnight soaking. You can find lentils from Castelluccio in Italian specialty stores. There are three authentic types of Castelluccio lentils: Green, reddish, and grained.

Cuisine: Italian
Courses: Soup

Recipe Ingredients

1/2 cup	118ml	Lentils
1 teaspoon	5ml	Butter or lard
2		Garlic cloves - minced
1/4 cup	23g / 0.8oz	Minced Italian parsley
1 cup	160g / 5.6oz	Long grain rice
1 1/2 cups	93g / 3.3oz	Coarsely-chopped canned plum tomatoes
6 cups	1422ml	Chicken broth
		Grated Pecorino cheese for sprinkling

Recipe Instructions

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. Drain them and set aside.

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.

This recipe yields 3 quarts.

Source:
Ciao Italia at http://www.ciaoitalia.com

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