Rice and lentils is a classic soup, originating from the Mediterranean tradition, that skillfully combines the creaminess of lentils with the delicacy of rice.
Get ready to savor a dish that will captivate you with its intense flavors and ease of preparation. Follow our guide carefully and prepare rice and lentils like a true chef!
If you like lentils, don’t forget to also check out the recipe
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 642.53 (Kcal)
- Carbohydrates 122.39 (g) of which sugars 3.04 (g)
- Proteins 24.72 (g)
- Fat 3.83 (g) of which saturated 0.67 (g)of which unsaturated 0.94 (g)
- Fibers 12.62 (g)
- Sodium 615.75 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 cup Roma rice
- 3/4 cup dried lentils
- 1 onion
- 1 carrot
- 1 stalk celery
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pot 3 l
- 1 Spoon
Method
Rice and lentils is a dish rich in authentic flavors, don’t hesitate to try this recipe and be captivated by the flavor and goodness of rice and lentils!
Follow my advice to perfectly cook dried lentils. Remember that it’s often necessary to soak them overnight, so start the day before.
Now let’s start the recipe: in a large pot, sauté the finely chopped onion, garlic, carrot, and celery with a drizzle of extra virgin olive oil.
When the sauté begins to sweat, add the lentils and cover with plenty of cold water. Cook over medium heat for about 25 minutes until the lentils are crunchy but not yet fully cooked.
Increase the heat to bring everything to a boil, then lower the heat to a simmer and cook covered for about 18-20 minutes, or until the rice and lentils are soft and perfectly cooked.
During cooking, adjust the salt and pepper to taste. Taste and add a bit of water if the consistency is too dry.
Your rice and lentils is ready!
Plating Tips:
Choose a nice presentation and serve it hot. You can garnish with a few fresh parsley leaves for a touch of freshness
