Ingredients
The following ingredients have 4 Servings
- about 250 g dried lentils, soaked for 1-2 hours
- about 500 ml water
- 1 clove garlic
- 1 rosemary sprig
- 2-3 Tbsp e.v.o. oil
- 1/4 yellow onion
- 1/2 carrot
- 1/2 celery stalk
- a pinch of peperoncino (chili flakes)
- about 300 g crushed tomatoes or passata (we used my dad's homemade passata)
- 180-190 g Carnaroli or Arborio rice (we use Carnaroli)
Instruction
- If using dried lentils, soak the lentils in water for 1-2 hours. Rinse and drain.
- Cook the lentils on low heat in double the amount of water with a clove of garlic and a rosemary sprig for about 20 minutes. Add water if necessary. Drain with a slotted spoon, leaving the cooking water aside.
- In a saucepan, add the olive oil, minced carrot, onion, celery and a pinch of chili flakes. Saute until softened, for a few minutes.
- Add the tomato sauce and cook on low/medium heat for 5-10 minutes.
- Add the lentils and half of the cooking water. Stir and turn off heat. Turn the heat on medium a few minutes before you add the rice.
- In a pot of salted boiling water over medium heat, add the rice and cook for half of the cooking time (about 10 minutes).
- Drain, then add to the saucepan with the lentils/sauce.
- Keep cooking until the rice is cooked and lentils are tender and broth reduced.
- Turn off heat, let sit for a couple of minutes, then plate.
- Buon Appetito!
