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Rice And Lentil Soup With Rosemary

Rice And Lentil Soup With Rosemary comes together with Olive Oil, Pancetta Bacon Finely Chopped, Med Onion Cut In Dice, Garlic, and Dried Rosemary. Serves 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1 1/2 oz
• 1
• 1 stalk
• 2
• 1/2 tsp
• 1 tsp
• 1 cup
• 1 cup
• 4 cup
• 4 cup
• 3/4 cup

Method (preview)

1. 1

   Minestra Di Riso E Lenticchie Con Rosmarino

2. 2

   Note 3: I omitted the cheese

3. 3

   Heat the oil in a large soup pot over med heat.

4. 4

   Add the pancetta, onion, carrot, and celery and saute until the vegetables begin to turn golden, about 5 min. Add the garlic, rosemary, lentils, and tomatoes.

5. 5

   Stir well and cook, uncovered, to blend the flavors, 3 - 4 min.

6. 6

   Add the boiling water, cover, and cook until the lentils are tender, about 40 min.

7. 7

   Add the chicken broth, increase the heat to high, and bring to a boil.

8. 8

   Stir in the rice, then reduce the heat to a very slow but steady simmer.

9. 9

   Cover and cook until the rice is al dente (tender but still firm to the bit), about 15 - 25 min. adding more water if necessary.

10. 10

    Taste for seasoning, adding salt, if needed, and black pepper.

11. 11

    Serve in warmed bowls, each serving sprinkled with grated cheese if desired.

12. 12

    NOTES: This was incredible!!

13. 13

    Wouldn't hesitate to make again and/or serve to company.

14. 14

    Cal 264.8

15. 15

    Total Fat 5.5g

16. 16

    Sat Fat 0.9g

17. 17

    Carb 39.8g

18. 18

    Fib 10.8g

19. 19

    Pro 25.2g

20. 20

    Sod 489mg

21. 21

    CFF 16.1%