Rice & Lentil Soup

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water is a cost-effective base, while homemade broth enhances flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

black pepper

🥗Healthier: white pepper

💰Cheaper: none

No cheaper alternative, but white pepper offers a different flavor profile.

lemon juice

🥗Healthier: lime juice

💰Cheaper: none

No cheaper alternative, but lime juice can add a similar acidity.

Cut ponchetta into smaller pieces and place in a food processor with garlic to make a paste.

Heat a deep pot with a little olive oil and add the ponchetta paste to disintegrate.

Chop vegetables (carrots, onions, celery) and add them to the pot along with parsley and crushed plum tomatoes.

Season with salt and red pepper flakes, then add water and bring to a boil.

Cover and simmer until the vegetables are mellow and the mixture has reduced by about one-third.

Add washed lentils to the pot and mix well, then cover and bring back to a boil.

After 10 minutes, add rice to the pot and mix, then lower the heat.

Optionally add more water if the soup is too dense and continue cooking for 10-12 minutes until the rice is done.

Serve with grated cheese, a drizzle of olive oil, and optional toppings like scallions, bacon crumbs, or parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary