Rice and lentil soup
Quantity for 4 people:
- 200 GRAMS OF LENTILS
- 80 GRAMS OF RICE
- 1 TEASPOON OF VEGETABLE EXTRACT
- 1 SPOON FULL TOMATO SAUCE
- 1 ONION
- 1 CARROT
- 2 STEMS OF CELERY
- 1 GLASS OF SKIMMED MILK
Rice and lentil soup recipe
Once the lentils are well cleaned, they are soaked in cold water for about 12 hours (overnight). At the time of cooking, put the onion, carrot and celery, chopped, and milk in a pot.
Boil until half of the milk has evaporated, and then add the lentils, mix well, cover with hot water, add the extract, the sauce, the salt and simmer until they are almost cooked. . At this point, the amount of liquid needed for 4 soup dishes is calculated and the rice is added.
As soon as it is cooked, pour it into the tureen and serve. The lentil soup has to be quite thick and generally does not contain Parma cheese. But in our case (having eliminated the fats) you can add two or three tablespoons full of cheese, which does not clash at all and, on the contrary, will make the lentils more tasty. Rice can be substituted for pasta (pistons), which are calculated at a scarce handful per person.
Although lentils have a high number of calories, we have included them in our recipes (in very limited quantities) in consideration of the large amount of mineral salts they contain, especially potassium, iron, phosphorus and sulfur. This recipe is ideal to combine with lighter dishes such as tostadas with Salmon Pate, some sauteed mushrooms, a mushroom bouchée wave Celery cream.
If you liked the rice and lentil soup, you may find it interesting to look at our rice recipes.