Rice And Lentil Soup

Ingredients:

1/4 cup olive oil

1 1/2 ounces pancetta or bacon -- chopped

1 medium onion -- diced

1 medium peeled diced carrot

1 rib celery rib -- halved lengthwise, and thinly sliced

2 large garlic cloves -- minced

1 teaspoon chopped fresh rosemary (or 1/2 tspn dried rosemary,  crushed)

1 cup lentils -- picked over

1 cup diced seeded fresh tomatoes or canned Italian plum tomatoes drained

4 cups boiling water

4 cups low-sodium chicken broth

3/4 cup rice -- preferably Arborio

Salt -- to taste
Freshly-ground black pepper -- to taste

3/4 cup grated Parmigiano-Reggiano or pecorino cheese

Heat the oil in a large soup pot over medium heat. 

Add the pancetta, onion, carrot and celery and saute until the vegetables begin to turn golden, about 5 minutes.

Add the garlic, rosemary, lentils and tomatoes. 

Stir well and cook, uncovered, to blend the flavors, 3 to 4 minutes. 

Add the boiling water, cover and cook until the lentils are tender, about 40 minutes.

Add the chicken broth, increase the heat to high and bring to a boil. 

Stir in the rice, then reduce the heat to a very slow but steady simmer. 

Cover and cook until the rice is al dente (tender but still firm to the bite), about 15 minutes.

Taste for seasoning, adding salt, if needed, and black pepper. 

Serve in warmed bowls, each serving sprinkled generously with the grated cheese.

This recipe yields 6 to 8 servings.

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