Lentil Soup

Rick Cooks HomeLentil Soup With Tomatoes, Spinach and Rice

A hearty, low-fat, low-carbohydrate soup, especially if brown rice is used in place of white. For extra protein, add your favorite sausage.

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Lentil Soup With Tomatoes, Spinach and Rice

*8 servings*

2 T butter
2 T olive oil
1 large onion, chopped
2 carrots, chopped
1 rib celery, chopped
2 cloves garlic, minced
1 c lentils, rinsed and picked over
5 c chicken stock, homemade or canned
5 c water
2 c canned or fresh tomatoes, chopped, with their juice
t salt, or to taste
Freshly ground black pepper, to taste
c uncooked rice
lb fresh spinach, rinsed and stemmed
Grated Parmesan cheese, for garnish

Place a heavy-duty stockpot or soup kettle over medium heat. Add butter and olive oil. When butter stops foaming, add onion, carrots and celery, and sauté until the vegetables soften, about 5 to 10 minutes. Add garlic and cook another 2 minutes. Add lentils, chicken stock, water and tomatoes. Cover and simmer for 45 minutes to 1 hour, until lentils are very soft. Add salt, pepper and rice. Cover and cook for another 15 minutes. The soup will have thickened a bit and the rice should be tender Check the seasonings and add more salt if necessary Stir in the spinach, cover and cook another 2 to 3 minutes, or until spinach is fully cooked. Adjust seasonings. Serve with a bit of grated Parmesan cheese and hunks of country bread.

(From "The Yellow Farmhouse Cookbook" by Christopher Kimball, Little. Brown and Co., $27.95.)