Lentil 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
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
½ t salt, or to taste
Freshly ground black pepper, to taste
¼ c uncooked rice
½ 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.)