Rib soup and lentils
Instructions
Keep the lentils to soak for a few hours, eliminated those come to the surface, rinse.
Clean the shores, wash and coarsely chopped.
In a pan heat three tablespoons of olive oil, saucepan, onion, garlic, celery and carrot, finely chopped.
Add the ribs, mixed and, after a few minutes, add the drained lentils and two tablespoons of tomato paste.
Mix to taste.
Pour the hot broth and when bubbles add the rice.
Cook for a quarter of an hour.
Adjust salt and pepper moderately.
Passed in the soup-tureen and serve hot soup with grated cheese and a few rounds of oil spilled.
Ingredients and dosing for 6 persons
- 350 g of coasts of chard
- 150 g of lentils
- 100 g of rice
- Tomato paste
- 1 onion
- 1 carrot
- 1 costa of celery
- 1 clove of garlic
- 150 cl of broth
- Grated cheese
- Olive oil
- Salt
- Pepper