Lentil Soup with Tomatoes, Spinach and Rice 2 tbsp butter 2 tbsp 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 5 c. water 2 c. tomatoes with juice (1 can) 1/4 tsp salt Freshly ground black pepper 1/4 c. uncooked rice 1/2 lb. fresh spinach, rinsed and trimmed Parmesan cheese for garnish
In heavy Dutch oven or soup pot heat butter and olive oil. Add onion, carrot and celery. Saute 8-10 minutes. Add garlic; cook 2 minutes. Add lentils, chicken stock, water and tomatoes. Cover and simmer 45 minutes to 1 hour until lentils are very soft. Add salt, pepper and rice. Cover and cook 15 minutes longer. Soup will be thicker and rice will be tender. Check for seasonings and adjust if necessary. Stir in spinach and cook 2-3 minutes. Ladle into bowls and top with Parmesan. Serve with bread if desired. Yield 8 servings. --Source: "The Yellow Farmhouse Cookbook" -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
