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.

Click here and scroll down to view recipe


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.)