Rice & Lentil Soup from An Italian Feast
All roads lead to this Roman soup, Minestra di Riso e Lenticche.
Equipment
Ingredients
- ¾ lb French-style green lentils or brown lentils
- 1 tablespoon Giadzy olive oil
- 2 ½ oz Prosciutto finely chopped
- 1 onion small
- 1 clove garlic finely chopped
- 6 oz tomato cut in half, seeds squeezed out, and grated
- 2 cups broth vegetable or chicken
- ½ cup California white rice or other short or medium grain rice
- salt to taste
- fresh black pepper to taste
- 2 tablespoon pecorino cheese freshly grated
Instructions
- 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.
Notes
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/lentil-soup
Nutrition
Calories: 311kcalCarbohydrates: 42gProtein: 17gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 10mgSodium: 417mgPotassium: 667mgFiber: 18gSugar: 3gVitamin A: 437IUVitamin C: 8mgCalcium: 59mgIron: 4mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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