Spinach, Lentil, and Rice Soup |
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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 10 |
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In 'The Italian Slow Cooker' by Michele Scicolone. More like a thick potage, than soup-great comfort food Ingredients:
1 lb brown lentils, rinsed and picked over |
4 large garlic cloves, chopped |
2 medium celery ribs, chopped |
2 medium carrots, chopped |
7 cups water |
1 cup white rice |
salt (2 t. for my taste) |
fresh ground black pepper (1 t. for my taste) |
10 ounces spinach, stemmed and torn into bite-size pieces |
extra-virgin olive oil |
Directions:
1. In a slow cooker, combine the lentils, garlic, celery, carrots, and 6 cups water; add more water if needed, to cover the ingredients by 1/2 inch.
2. Cover and cook on low for 7 hours.
3. Add the rice, the remaining 1 cup water, and salt and pepper to taste.
4. Cover and cook for 30 minutes, or until the rice is tender.
5. Stir in the spinach and cook for 15 minutes more.
6. Ladle into bowls, drizzle with olive oil, and grind on some black pepper.
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