Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 1 1/2 oz 42g Pancetta or bacon - chopped

  3. 1 oz 28g Onion - diced (medium)

  4. 1 oz 28g Peeled diced carrot (medium)

  5. 1 Celery rib - halved lengthwise, And thinly sliced

  6. 2 Garlic cloves - minced (large)

  7. 1 teaspoon 5ml Chopped fresh rosemary (or 1/2 tspn dried rosemary, crushed)

  8. 1 cup 237ml Lentils - picked over

  9. 1 cup 62g / 2 1/5oz Diced seeded fresh tomatoes or Canned Italian plum tomatoes - drained

  10. 4 cups 948ml Boiling water

  11. 4 cups 948ml Low-sodium chicken broth

  12. 3/4 cup 120g / 4 1/5oz Rice - preferably Arborio Salt - to taste Freshly-ground black pepper - to taste

  13. 3/4 cup 148g / 5 1/5oz Grated Parmigiano-Reggiano or Pecorino cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oil in a large soup pot over medium heat. Add the pancetta, onion, carrot and celery and saute until the vegetables begin to turn golden, about 5 minutes. Add the garlic, rosemary, lentils and tomatoes. Stir well and cook, uncovered, to blend the flavors, 3 to 4 minutes. Add the boiling water, cover and cook until the lentils are tender, about 40 minutes. 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 bite), about 15 minutes. Taste for seasoning, adding salt, if needed, and black pepper. Serve in warmed bowls, each serving sprinkled generously with the grated cheese. This recipe yields 6 to 8 servings.


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