Lentil Soup with Rice and Spinach -- Minestra di Riso con Lenticchie e
Spinaci

>From Kyle Phillips,Your Guide to Italian Cuisine.

Lentil Soup with Rice and Spinach, or Minestra di Riso con Lenticchie
e Spinaci: Rice is one of the finest ingredients for a soup, far
superior (I think) to noodles at providing body, and works especially
well with lentils. The recipe will serve 4:

Prep Time : 20min
Cook Time : 60min

1 cup (200 g) short-grained rice
1 cup (200 g) lentils, soaked for 4 hours
1 bunch spinach, washed and cut into strips
2 cloves garlic
An onion
1 rib celery
1 cup plain tomato sauce
4 tablespoons olive oil
Salt and pepper

Rinse the lentils and cook them for 45 minutes in 2 quarts of water
with the onion, celery, and asalt and pepper to taste. Remove the
lentils with a slotted spoon, and strain the broth, discarding the
celery. Slice the onion and sautE it in a pot with the oil and the
garlic for 3 minutes, then add the tomato sauce and cook 2 minutes
more. Add the lentils and the spinach, and then the lentil broth. When
the soup comes to a boil add the rice and cook, stirring occasionally,
until it is done, about 15 minutes.

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