Rice And Lentil Soup With Rosemary

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 1/2 oz	42g	Pancetta or bacon - chopped
1 oz	28g	Onion - diced (medium)
1 oz	28g	Peeled diced carrot (medium)
1		Celery rib - halved lengthwise,
		And thinly sliced
2		Garlic cloves - minced (large)
1 teaspoon	5ml	Chopped fresh rosemary
		(or 1/2 tspn dried rosemary, crushed)
1 cup	237ml	Lentils - picked over
1 cup	62g / 2.2oz	Diced seeded fresh tomatoes or
		Canned Italian plum tomatoes - drained
4 cups	948ml	Boiling water
4 cups	948ml	Low-sodium chicken broth
3/4 cup	120g / 4.2oz	Rice - preferably Arborio
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	148g / 5.2oz	Grated Parmigiano-Reggiano or
		Pecorino cheese

Recipe Instructions

Heat the oil in a large soup pot over medium heat. Add the pancetta, onion, carrot and celery and saute until the vegetables begin to turn golden, about 5 minutes.

Add the garlic, rosemary, lentils and tomatoes. Stir well and cook, uncovered, to blend the flavors, 3 to 4 minutes. Add the boiling water, cover and cook until the lentils are tender, about 40 minutes.

Add the chicken broth, increase the heat to high and bring to a boil. Stir in the rice, then reduce the heat to a very slow but steady simmer. Cover and cook until the rice is al dente (tender but still firm to the bite), about 15 minutes.

Taste for seasoning, adding salt, if needed, and black pepper. Serve in warmed bowls, each serving sprinkled generously with the grated cheese.

This recipe yields 6 to 8 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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