Lentil soup with rice from Essentials of Classic Italian Cooking (page 100) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okmosa on August 10, 2022

    Marcella had me at lentils and rice, one of my favorite combinations. I didn’t believe the small amount of tomato would matter, but it did. I didn’t think the small amount of arborio rice was enough, but it was perfect. I even made the basic beef stock because I had everything on hand. However, the pancetta was a little too strong and rich for me, maybe it was my pancetta, but I’ll use less next time. And I can see reasonable shortcuts to get this into my rotation. Delicious!

  • Lepa on December 05, 2018

    This is one of the best lentil soups I have ever had the pleasure to eat. It cooks for a while on the stove but couldn't be easier to prepare. Such a treat on a cold, wet winter evening!

  • sosayi on October 29, 2018

    A warming and cozy cold weather soup! Loved the rice and lentil combination (I used puy lentils and arborio), and as Zosia called out, anything that starts with one of Marcella's tomato sauces is a winner. The use of beef broth is lovely, too, and I also added a parmesan rind to mine. This made perfectly enough for 4 people.

  • Zosia on February 15, 2014

    Hearty and delicious soup that starts with one of Marcella's fabulous tomato sauces as its base. The flavour is even better the second day but the texture of the rice is compromised - not a problem in my family where mushy rice is acceptable in a soup! I make a vegetarian version with vegetable stock and a Parmesan rind for added flavour and I keep a little stock on hand to thin out the leftovers.

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