Instructions: Minestra Di Riso E Lenticchie Con Rosmarino

Note 1: Original recipe used 1/4 C olive oil Note 2: Original recipe used a home made chicken broth or canned low sodium chicken broth Note 3: I omitted the cheese

Heat the oil in a large soup pot over med heat. Add the pancetta, onion, carrot, and celery and saute until the vegetables begin to turn golden, about 5 min. Add the garlic, rosemary, lentils, and tomatoes. Stir well and cook, uncovered, to blend the flavors, 3 - 4 min.

Add the boiling water, cover, and cook until the lentils are tender, about 40 min.

Add the chicken broth, increase the heat to high, and bring to a boil.

Stir in the rice, then reduce the heat to a very slow but steady simmer.

Cover and cook until the rice is al dente (tender but still firm to the bit), about 15 - 25 min. adding more water if necessary. Taste for seasoning, adding salt, if needed, and black pepper.

Serve in warmed bowls, each serving sprinkled with grated cheese if desired.

NOTES : This was incredible!! Wouldnt hesitate to make again and/or serve to
company. One could also use it as a topping for polenta or baked potatoes.

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