Title: Rice and Lentil Soup with Rosemary
Categories: Beans/peas/, Italian, Low fat, Main dishes, Rice
Yield: 6 Servings

2 tb Olive Oil; Note 1
1 1/2 oz Pancetta; Or Bacon, Finely
-Chopped
1 md Onion; Cut In 1/2" Dice
1 md Rib Celery; Cut In Half
-Lengthwise, Thin Sliced,
-Crosswise
2 lg Cloves Garlic; Minced
1/2 ts Dried Rosemary; Crushed, Or
-1 Tsp Finely Chopped Fresh
-Rosemary
1 c Lentils; Green Or Brown,
-Picked Over
1 c Diced Seeded Fresh Tomatoes;
-Or Drained Canned Italian
-Tomatoes
4 c Boiling Water
4 c Nonfat Veg Chicken Broth;
-Low Sod, Note 2
3/4 c Arborio Rice; Or Any Rice
Salt And Pepper; To Taste
3/4 c Parmigiano-Reggiano Cheese;
-Note 3

Minestra 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!! Wouldn't 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


NOTES : Cal 264.8 Total Fat 5.5g Sat Fat 0.9g Carb 39.8g Fib 10.8g Pro
25.2 g Sod 489mg CFF 16.1%

Recipe by: More Than Minestrone Italian Soup Cookbook, Joe Famularo

Posted to EAT-LF Digest by Reggie Dwork on May 30, 1998