Novarese lentil soup, a soup prepared not only with lentils but also with rice, a typical product of Novara and its surroundings. It is a humble dish of the peasant tradition, healthy, light, and nutritious that used to be prepared in our grandparents’ homes when they were young and is still very popular, especially on cold winter evenings. If you like lentils

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Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

8.8 oz cooked lentils
1 clove garlic
1 carrot (medium)
1.8 oz yellow onion
1.8 oz butter
1 cup Arborio rice
6 cups vegetable broth
to taste fine salt
to taste black peppercorns
to taste Grana Padano cheese, grated

Tools

1 Earthenware Pot
1 Cutting Board
1 Knife
1 Vegetable Peeler
1 Wooden Spoon
1 Ladle
1 Flame Diffuser

Preparation of Novarese Lentil Soup

Clean a carrot and cut it into fairly small cubes. Then do the same with the onion.
Then transfer the vegetables and the garlic clove into a pot, add the butter and cook with the lid on for about 10 minutes, until the onion becomes almost transparent.
Then add the rice, stir to flavor for a couple of minutes and finally add all the vegetable broth.
At this point, remove the garlic clove.
Cook the rice, uncovered and on medium heat until it is almost cooked.
When the rice is almost cooked, add the lentils and…
… and the tomato paste, stir and finish cooking.
Once the soup is cooked, adjust the salt and add a grind of fresh black pepper.
And voilà… the Novarese lentil soup is ready to be served and sprinkled with grated cheese.