02/06/2026
Savour the warmth of this comforting rice and lentil soup, carefully prepared in a flavourful broth. You may choose to add chopped bacon, pancetta, or tiny meatballs to enhance the flavour. Personally, I found the addition of parmesan shavings and a light sprinkling of persillade to be a perfect complement
RICE & LENTIL SOUP
2 tablespoons olive oil
1 onion chopped
1 stick celery chopped
1 medium carrot peeled & chopped
1/2 t salt
1/2 cup of orzo rice
1/2 cup of lentils
2 cloves garlic , minced
1 small sprig of rosemary finally chopped
2 tablespoons tomato paste
handful of parsley
50 g rocket leaves or baby spinach
zest and juice of 1 lemon
extra virgin olive oil to serve
parmesan shavings
persillade to serve
METHOD
Heat a saucepan and add the olive oil - add the onion, celery and carrot.
Cook (sauté) for 10 min with the salt
Add the lentils and toast for a few minutes, then add the garlic,rosemary and tomato paste.
Add the stock and simmer gently till nearly tender, then add the orzo, lemon juice / zest and parsley.
Be careful not to overcook!
Add the roughly chopped spinach or rocket 5 min before serving.
Adjust the seasoning - as the soup sits it will thicken up so you need to add more stock or boiled water just before serving
Serve with a drizzle of olive oil - persillade and shaved parmesan
Enjoy
* if pushed for time you could use a tin of lentils - rinse well add a squeeze of lemon salt&pepper and minced garlic
