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Cooking + Entertaining

Rice and lentils: the recipe for a simple and light soup

Rice and lentils: the recipe for a simple and light soup


extra virgin olive oil

Rice and lentils it’s a first belonging to the local gastronomic tradition, ideal to be enjoyed hot and steaming, during the winter season, for a lunch in the family or cena relaxed with friends. A satiating and nutritious comfort, based on simple and authentic ingredients often already present at home, easy and quick to prepare.

To bring it to the table, simply flavor the lentils with sautéed herbs and then let them cook gently with the rice and boiling vegetable broth: the result will be a light and satisfying soup, perfect for an evening with guests. vegansthat will conquer even the little ones.

To give the dish a special texture creamy we mixed some of the legumes, before pouring the rice into the pot, with an immersion blender, then we added the liquid necessary for cooking the cereals, without exceeding the quantities. For best results, we suggest using rice of the Roma variety or Alley of the dwarves: that by releasing all the starch contained in the grains on the fire, they will give a dish with an enveloping taste that will be difficult to resist. Alternatively, for a more risotto result, you can opt for Arborio or, even better, Carnaroli.

For this recipe, you can choose both dried lentilsto soak in cold water for at least 6 hours, as we did, the two lentils precookedto buy preferably organic and of good quality, and which will make the preparation super fast.

Find out how to prepare rice and lentils by following the step-by-step procedure and tips. If you liked this recipe, try pasta and lentils, or cabbage risotto.

How to prepare rice and lentils

First, prepare the vegetable broth: collect the peeled and cut potato, the peeled herbs and the cherry tomatoes in a saucepan and cover with cold water 1. Turn on the heat and simmer for about 45 minutes; then turn off and keep aside.

Rinse the lentils previously soaked in cold water and let them drain in a fine sieve 2.

Cut and peel the carrot 3.

Of the 4.

Finely chop the onion with a knife 5.

Clean the celery and cut it into slices 6.

Pour a drizzle of extra virgin olive oil into a high-sided saucepan 7.

Combine the banal smell 8.

Mix with a wooden spoon 9 and let it fry for a few minutes.

Mix the lentils tenwell drained.

Cover with hot vegetable broth 11.

Mix thoroughly 12.

Cook over low heat for 20 minutes, then remove the legumes from the heat 13: if you use pre-cooked lentils, simply let them flavor for about ten minutes.

Using an immersion blender, blend half of the lentils 14.

At this point add the rice 15.

Cover with more broth 16.

Mix well 17.

Season with salt 18 and cook for about 15 minutes, adding more boiling vegetable broth if necessary: ​​at the end you should obtain a creamy consistency.

Once the cooking time has elapsed, divide the rice and lentils on individual plates, season with a drizzle of raw oil 19bring to the table and serve.

Tips and variations

If you wish, for an aromatic and fragrant yield, you can add a few sautéed onion leaves laurelsage, a few sprigs of rosemary or chives, or you can spice it up with a pinch of chilli, cloves or peppercorns.

For a richer and more full-bodied dish, you can add a slice of lard or bacon pancetta cubes, raw ham in strips or diced yellow potatoes. Or, when the season allows, you can add 400 g of sliced ​​pumpkin pulp and omit the cereal, as you wish. If you wish, for a touch of color and flavor, you can pour a little tomato pulp or piccadilly cut into wedges.


Rice and lentils can be stored in the refrigerator, in an airtight container, for 2 days massive.

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