Rice and Lentil Soup from An Italian Feast

"One of the first written recipes for a minestra of rice and lentils appears in Antonio Nebbia's cookbook, Il cuoco maceratese (The Maceratese chef), published in 1779. These satisfying porridges of rice and lentils would fortify a worker for the whole afternoon."

- Clifford A. Wright

Maybe you just landed in Rome. Well, guess what? Caesar's not home. We've been hangin' around here for a minute. This is one baaad dish. I hope you get it.

Grab a free illustrated recipe for this rice and lentil soup, Minestra di Riso e Lenticche, below and see what else we've been up to.

Jump to:

• An Italian Feast
• Pasta e Fagioli
• Family & Kids Cooking Resources
• Rice & Lentil Soup Recipe
• Food Allergy or Substitution Needed?
• Rice & Lentil Soup
• Montessori Continent Boxes
• Rice & Lentil Soup from An Italian Feast

An Italian Feast

This rice and lentil soup recipe comes from An Italian Feast: The Celebrated Provincial Cuisines of Italy from Como to Palermo, a Culinary Vade Mecum Illustrated with More than 800 Recipes from Italy's 109 Provinces and 20 Regions by Clifford A. Wright.

Rome was always a market for consumption, not production, and this has determined to a large extent its cuisine. Furthermore, as the saying goes, all roads lead to Rome and there is some truth to that expression in the culinary realm as people came to Rome.

Practically speaking, that meant that Roman cuisine had available to it all the typical products of the region, from oil to pigs from Umbria. People from all over Italy arrived in Rome and have been arriving for a millenium, and they bring with them their specialties.

Rice & Lentil Soup Recipe

Ingredients

• lentils - we're using West Coast-grown French-style green lentils as a substitute for brown lentils
• oil - this recipe calls for extra-virgin olive oil. Giada recommends an EVOO harvested within 12-18 months of purchase, stored in a dark glass bottle (or wrapped in foil) to block the light, and one with a single origin or specific olive variety listed on the label.
• prosciutto
• onion - 1 small onion will work
• garlic
• tomato - you wanna take 6 tomatoes, cut them in half, squeeze out any seeds, and then grate them against the largest holes of a standing grater til you get to the peel. yup. but it's worth it. Roma tomatoes work well for this process
• broth - chicken or vegetable
• rice - short- or medium-grain rice
• salt
• black pepper - freshly ground is preferred
• cheese - freshly grated pecorino

Equipment

• prep bowls
• kitchen scale
• fine mesh strainer
• butcher block
• utility knife
• chef knife
• standing grater
• wooden spoon
• small saucepan
• saucier
• rondeau
• measuring cup

Wash the Rice & Rinse the Lentils

Wash your hands with soap and water. Use a kitchen scale to weigh the rice and lentils in separate bowls.

Wash the rice and rinse the lentils.

Chop the Onion, Garlic, & Prosciutto

Use a knife and a cutting board to chop the onion, garlic, and prosciutto.

Grate the Pecorino & Tomato

Use a grater to grate the pecorino. Place it in a clean bowl and set aside. Cut the tomatoes in half and squeeze out any seeds. Grate the tomatoes down to the peel.

Cook the Lentils

Add enough water to cook the lentils to a saucepan and boil over high heat. Add a bit of salt to the pan. Cook the lentils for 25 minutes or until tender. Drain them and set them aside.

Cook the Prosciutto, Onion, & Garlic

While the lentils cook, heat the olive oil in a saucier or sauté pan over medium heat. Add the prosciutto, onion, and garlic to the pan. Cook, while stirring, for 8 minutes or until translucent and soft.

Add the Tomato

Turn the heat to low. Add the tomato to the pan. Cook, stirring occasionally, for 10 minutes. This is the soffrito pan. Set it aside.

Cook the Rice

Use a measuring cup to add the broth to a large pan or rondeau. Bring the broth to a boil over high heat. Add the rice and cover with the lid. Cook for 8 minutes.

Add the Lentils & Soffritto

Transfer the lentils and soffrito to the pan with the rice. Cook for 2 more minutes or until the rice is almost tender. Turn off the stove when finished.

Season & Serve with Cheese

Season the rice and lentil soup with salt and pepper. Top the soup with the grated pecorino and enjoy!

This soup is a quick and easy reheat. It makes a quick stop on the stove before hitting the bowl. Heat over medium-low heat. Add more broth and cheese as needed. Plenty to go around.