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Lentil & Rice Soup


1/2 lb. brown lentils
2 1/2 qts. light meat broth
1 bay leaf
1/4 cup extra virgin olive oil, plus more for drizzling at the table
4 cloves garlic, minced
1 carrot, diced small
1/2 onion, diced small
1/4 lb. prosciutto, chopped
1 T fresh sage, minced
1 – 14 oz. can tomatoes, peeled, seeded and chopped, with the liquid
1 T tomato paste
2 T sea salt
1/2 cup rice
freshly ground black pepper
3 T Italian parsley, chopped


Soak lentils in enough water to cover by 2 inches for several hours. Rinse the lentils well and place in a large soup pot with the beef broth and bay leaf. Bring to a boil over medium heat. When the lentils reach a boit reduce the heat to a steady simmer. Cook in this manner until the lentils are starting to get tender, about 20 minutes.

Meanwhile, in a separate skillet, combine the olive oil and garlic and place over medium heat until the garlic begins to give off its’ aroma and starts to look transparent, do not brown. Stir in the carrot, onion, prosciutto and saute for about two three minutes. Now add the sage, tomatoes with their liquid and the tomato paste, simmer for about 5 minutes. Transfer to the pot with the lentils and meat broth, bring to a boil and add the rice and salt. Cook until the rice is done and the lentils are tender, about 15 minutes.

Season wiht pepper and stir in the parsley. Ladle into warmed soup bowls and drizzle with some extra olive oil. Serve immediately with crusty bread.

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