Spinach, Lentil, and Rice Soup


Serves: 8
Total Calories: 210

Ingredients

1 pound lentils, picked over and rinsed
6 cups water
3 cloves large garlic, chopped
1/4 cup extra-virgin olive oil
8 ounces spinach, stemmed and torn into bite-size pieces
salt and freshly ground black pepper
1 cup cooked rice

Directions:

1 In a large pot, combine the lentils, water, garlic, and oil. Bring to a simmer and cook over low heat 40 minutes. Add a little water as needed so that the lentils are just covered.

2 Stir in the spinach and the salt and pepper to taste. Cook until the lentils are tender, about 10 minutes more.

3 Add the rice and cook until heated through. Serve hot, with a drizzle of extra-virgin olive oil.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 210
Calories from Fat: 62

This Spinach, Lentil, and Rice Soup recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


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