1. Pour the lentils into a soup pot; cover them with cold water and boil them for 25 minutes. Drain the lentils and set aside. They should hold their shape, be cooked through and not mushy. 2. In that same pot, melt the butter or lard; stir in the garlic and parsley and cook until the garlic softens but does not brown. Stir in the rice, tomatoes with their juice, and the broth. Bring the mixture to a boil. Lower the heat to simmer; cover the pot and continue cooking until the rice is tender. This should take about 25 minutes. Stir in the lentils and cook just to re-heat the soup. Serve immediately and pass grated cheese to sprinkle on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
