Recipe Rice and lentil soup: a winter warming dish

There Rice and Lentil Soup this first course ideal for hot and cold seasons. it is rich and nutritious thanks to its contribution legumes and cereals. You can use both dried and pre-cooked lentils. In the first case, check the cooking instructions on the packaging, as some varieties require about 1 hour of soaking, while others do not. This Rice and Lentil Soup it will be thick and creamy thanks to the starch released from the rice, and you can choose to blend some of it with an immersion blender at the end of cooking to make it even smoother. It is a versatile dish as you can add delicious ingredients such as lard, lard or stain to get a nice contrast of flavors. Store in an airtight container in the refrigerator for up to 2 days. All you have to do is add a scoop during consumption broth.

Ingredients for 4 people

Preparation Rice and lentil soup

  1. Peel and chop the celery, carrot and onion. Add them to a pot with high sides along with the oil and fry for a few minutes.

  2. Rinse the lentils thoroughly under running water and leave to soak if necessary. Add the lentils to the saute and leave to infuse for a few minutes, then toss them with two ladlefuls of the vegetable broth.

  3. Bake everything for about 25-30 minutes.

  4. Add more broth and add the rice. Cook for about 15-20 minutes according to the cooking times indicated by the rice you are using, gradually adding more stock if the soup calls for it. At this point, you can mix some of it if you want. Sprinkle with salt and serve the soup hot and steaming.

Variant Rice and lentil soup

Add bacon, lard or bacon to enhance the flavor of the dish.

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