Rice soup with lentils
Instructions
Cook al dente lentils in cold water, salted and with a sprig of Rosemary.
In another clay pot prepare a light sauce with olive oil, crushed garlic and anchovy fillets.
Remove when Golden garlic and combine lentils with their cooking water with Rosemary.
Add boiling water to resume boiling and add the rice.
Add salt and bring to cooking by adding water if necessary.
Ingredients and dosing for 4 persons
- 160 g of lentils
- 1 sprig of rosemary
- 1 tablespoon of olive oil extra virgin
- 2 cloves of garlic
- 2 anchovy fillets
- 120 g of rice
- Salt