Zuppa de Lenticchie

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* Exported from MasterCook *

 

Zuppa de Lenticchie

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon butter

1 tablespoon olive oil

2 cloves garlic -- finely chopped

1 small onion -- finely chopped

1 stalk celery -- finely chopped

1 small carrot -- finely chopped

2 tablespoons finely chopped marjoram

1 1/2 cups lentils -- rinsed and drained

1 1/2 cups canned plum tomatoes, with juices -- finely chopped

6 cups vegetable stock

1/2 cup arborio rice

salt and freshly ground black pepper to

taste

1/2 cup grated Parmigiano-Reggiano

2 tablespoons chopped celery leaves

 

In a saucepan with a lid, melt butter with olive oil over medium heat. Add

garlic, onion, elery, carrot, and marjoram; saute for 5 minutes or until

vegetables have softened.

 

Stir in lentils and tomatoes; cook for 3 minutes. Add stock and bring to a

boil. Reduce heat to low and cook, covered, for 30 minutes or until lentils are

almost tender.

 

Stir in rice, replace cover and simmer, stirring occasionally, for another 20

minutes or until rice and lentils are tender. Season to taste with salt and

pepper.

 

Serve sprinkled with Parmigiano-Reggiano and celery leaves.

 

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 432 Calories; 9g Fat (17.5% calories from

fat); 21g Protein; 69g Carbohydrate; 19g Dietary Fiber; 8mg Cholesterol; 1664mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0