Try this Rice and Lentil Soup with Rosemary (r T) recipe, or contribute your own.
Suggest a better descriptionMinestra Di Riso E Lenticchie Con Rosmarino Note 1: Original recipe used 1/4 C olive oil Note 2: Original recipe used a home made chicken broth or canned low sodium chicken broth Note 3: I omitted the cheese Heat the oil in a large soup pot over med heat. 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. Stir well and cook, uncovered, to blend the flavors, 3 - 4 min. Add the boiling water, cover, and cook until the lentils are tender, about 40 min. 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 bit), about 15 - 25 min. adding more water if necessary. Taste for seasoning, adding salt, if needed, and black pepper. Serve in warmed bowls, each serving sprinkled with grated cheese if desired. This was incredible!! Wouldnt hesitate to make again and/or serve to company. One could also use it as a topping for polenta or baked potatoes. Entered into MasterCook and tested for you by Reggie & Jeff Dwork
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 61 | ||
Calories from Fat: 35 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 11mg | 3 % | |
Sodium 830.3mg | 29 % | |
Potassium 65.2mg | 2 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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