Rice and lentil soup (2)
Instructions
Put the lentils in a pan with the bay leaf; pour water in quantities that exceed by at least three fingers the lentils and cook for 45 minutes, covered, over low heat, shaking occasionally the casserole without ever mixing and pouring a shot of warm water if necessary.
Peel the garlic, wash and clean the parsley and chop together.
Fry the chopped in a casserole with oil.
Peel, seed and chop private the tomatoes and add them to the sauce, season 5 minutes, then pour the lentils well drained.
After another 5 minutes pour in the broth, bring to the boil, add the rice and cook for 16-18 minutes.
Season with salt and pepper and serve immediately.
Ingredients and dosing for 4 persons
- 100 g of lentils (preferably of castelluccio di norcia)
- 120 g of rice
- 3 peeled tomatoes
- 100 cl of vegetable broth
- 3 tablespoons of olive oil extra virgin
- 2 cloves of garlic
- 1 sprig of parsley
- 1 leaf of laurel
- Salt
- Pepper