Recipe: Lentil Soup with Tomatoes, Spinach, and Rice

LENTIL SOUP WITH TOMATOES, SPINACH, AND RICE

"This is nothing fancy, but it's a good, cheap, hearty soup perfect for a farm-house supper. Be sure to adjust the salt level carefully. Undersalting this soup produces a dull dish indeed."

2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
1 rib celery, chopped
2 cloves garlic, minced
1 cup dried lentils, rinsed and picked over
5 cups chicken stock, homemade preferred
5 cups water
2 cups canned or fresh tomatoes, chopped, with their juice
1/2 teaspoon salt (or to taste)
Freshly ground black pepper (to taste)
1/4 cup uncooked rice
1/2 pound fresh spinach, rinsed and stemmed
Grated Parmesan cheese (optional, for garnish)
Country bread (optional, for serving)

Place a heavy-duty stockpot or soup kettle over medium heat. Add butter and olive oil. When butter stops foaming, add onion, carrots, and celery, and saute until the vegetables soften, about 8 to 10 minutes.

Add garlic and cook another 2 minutes.

Add lentils, chicken stock, water, and tomatoes. Cover and simmer for 45 minutes to 1 hour or until lentils are very soft.

Add salt and pepper and rice. Cover and cook for another 15 minutes. The soup will have thickened a bit and the rice should be tender. Check the seasonings and add more salt if necessary.

Stir in the spinach, cover, and cook another 2 to 3 minutes or until spinach is fully cooked. Adjust seasonings.

Ladle into bowls and serve with a bit of grated Parmesan cheese and hunks of country bread.

Makes 8 servings
Source: The Yellow Farmhouse Cookbook by Christopher Kimball