Guest guest Posted December 10, 2005 Report Share Posted December 10, 2005 I recieved this e-mail in my garlic lovers group. I asked permisson to forward this to the vegtarian group and Sydne agreed with me. It looked so good! I will probably use brown rice instead! Denise La Ricetta della Settimana: Lentil Soup With Rice and Spinach 1 C short-grained rice 1 C lentils, soaked for 4 hours 1 bunch spinach, washed and cut into strips 2 cloves garlic 1 onion 1 rib celery 1 cup plain tomato sauce 4 T olive oil Salt and pepper Rinse the lentils and cook them for 45 minutes in 2 quarts of water with the onion, celery, and salt and pepper to taste. Remove the lentils with a slotted spoon, and strain the broth, discarding the celery. Slice the onion and sauté it in a pot with the oil and the garlic for 3 minutes, then add the tomato paste and cook 2 minutes more. Add the lentils and the spinach, and then the lentil broth. When the soup comes to a boil add the rice and cook, stirring occasionally, until it is done, about 15 minutes. Serves 4 from Kyle Phillips, your Editor and Guide The recipe is drawn from a collection of legume recipes by Alba Allotta 9/6/2004 italianfood.guide Shopping Find Great Deals on Holiday Gifts at Shopping Quote Link to comment Share on other sites More sharing options...
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