Ingredients
- 150 g brown lentils.
- 2 tablespoons extra virgin olive oil.
- 2 cloves garlic, minced.
- 1 large onion, finely chopped.
- 1 stick celery, finely chopped.
- 2 carrots, finely chopped.
- 150 g pancetta or speck, diced.
- Sea salt and freshly ground black pepper.
- 1 bunch flat-leaf parsley, fresh, stalks removed and roughly chopped.
- 80 g basmati rice, rinsed.
- 1 head broccoli, cut into small florets.
To Serve
- Parmesan cheese, finely grated.
- Extra virgin olive oil.
- Sourdough bread, toasted.
Directions
- 1. Rinse the lentils and set aside to drain.
2. Meanwhile, in a large saucepan over a low-medium heat, sauté the olive oil, garlic, onion, celery, carrots and pancetta or speck for 10 minutes or until mixture is golden. Add the lentils and stir through.
3. Add 1.5L of water and bring to the boil. Season with salt and pepper and reduce to a simmer. Cover and cook for approximately 40 minutes, or until lentils are tender. Add more water progressively if necessary as the lentils will absorb moisture.
4. Remove soup from the heat and blitz with a stick blender or simply mash with a wooden spoon until soup is partially smooth, about 1 minute. The mixture should be partially smooth and partially chunky.
5. Return the pot to the stove over a medium heat. Add ¾ of the parsley, leaving the rest for serving. Add the rice and broccoli and stir through. Cook for approximately 10 minutes with the lid off or until rice is cooked. Add more water here as the rice will absorb some of the moisture. The soup should have a thick consistency, but still be soup-like.
6. Serve in bowls and garnish with remaining parsley and parmesan. Drizzle with a little olive oil and enjoy with crusty bread.
Note
Reheating: When reheating any leftovers, add water to loosen the mixture.
Replace: Use 2 diced white potatoes instead of the rice for a lighter version!
Hailed as one of the best cooks in her family, Zia (meaning Aunty in Italian) Lucy’s lentil soup is usually served as a starter to what is always a delicious feast and celebration of her Italian culture.
Ingredients
- 150 g brown lentils.
- 2 tablespoons extra virgin olive oil.
- 2 cloves garlic, minced.
- 1 large onion, finely chopped.
- 1 stick celery, finely chopped.
- 2 carrots, finely chopped.
- 150 g pancetta or speck, diced.
- Sea salt and freshly ground black pepper.
- 1 bunch flat-leaf parsley, fresh, stalks removed and roughly chopped.
- 80 g basmati rice, rinsed.
- 1 head broccoli, cut into small florets.
To Serve
- Parmesan cheese, finely grated.
- Extra virgin olive oil.
- Sourdough bread, toasted.
Directions
- 1. Rinse the lentils and set aside to drain.
2. Meanwhile, in a large saucepan over a low-medium heat, sauté the olive oil, garlic, onion, celery, carrots and pancetta or speck for 10 minutes or until mixture is golden. Add the lentils and stir through.
3. Add 1.5L of water and bring to the boil. Season with salt and pepper and reduce to a simmer. Cover and cook for approximately 40 minutes, or until lentils are tender. Add more water progressively if necessary as the lentils will absorb moisture.
4. Remove soup from the heat and blitz with a stick blender or simply mash with a wooden spoon until soup is partially smooth, about 1 minute. The mixture should be partially smooth and partially chunky.
5. Return the pot to the stove over a medium heat. Add ¾ of the parsley, leaving the rest for serving. Add the rice and broccoli and stir through. Cook for approximately 10 minutes with the lid off or until rice is cooked. Add more water here as the rice will absorb some of the moisture. The soup should have a thick consistency, but still be soup-like.
6. Serve in bowls and garnish with remaining parsley and parmesan. Drizzle with a little olive oil and enjoy with crusty bread.
Note
Reheating: When reheating any leftovers, add water to loosen the mixture.
Replace: Use 2 diced white potatoes instead of the rice for a lighter version!