Slow Cooker Spinach, Lentil and Rice Soup 1 pound brown lentils -- rinsed and picked over 4 large garlic cloves -- chopped 2 medium celery ribs -- chopped 2 medium carrots -- chopped 7 cups water 1 cup white rice salt and freshly-ground black pepper 10 ounces spinach -- stemmed, torn into bite-size pieces extra-virgin olive oil
In a slow cooker, combine the lentils, garlic, celery, carrots, and 6 cups of the water. Add more water, if needed, to cover the ingredients by 1/2 inch. Cover and cook on low for 7 hours. Add the rice, the remaining 1 cup water, and salt and pepper to taste. Cover and cook for 30 minutes, or until the rice is tender. Stir in the spinach and cook for 15 minutes more. Ladle into bowls, drizzle with olive oil, and grind on the black pepper. Serves 8 to 10. AuthorNote: The Umbria region of central Italy produces 'lenticchie di Castelluccio', small brown lentils with a deep earthy flavor. They are delicious in this soup, though ordinary brown lentils will work well too. Cuisine: "Italian" Source: "The Italian Slow Cooker by Michele Scicolone, 2010." S(Formatted by Chupa Babi): "Feb 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 263 Calories; 1g Fat (2.6% calories from fat); 17g Protein; 49g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 50mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable. NOTES : Time: Low for 7 hours 45 minutes. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
