Prep
4 hrCook
40 minLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 1.5 litres/2 1/2 pints Meat Stock | |
| 3 tablespoons olive oil, plus extra for drizzling 1 onion, finely chopped | |
| 1 clove garlic, finely chopped 1 celery stick, finely chopped | |
| 1 carrot, finely chopped 350 g/12 oz Swiss chard, coarsely chopped | |
| 150 g/5 oz lentils, soaked in cold water for 3 hours and drained | |
| 2 tablespoons tomato puree 100 g/37 oz long-grain rice | |
| salt and pepper Parmesan cheese, freshly grated, to serve |
| 1. | Bring the stock to the boil. Heat the olive oil in another pan, add the onion, garlic, celery and carrot and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned. |
| 2. | Stir in the Swiss chard and cook for 2-3 minutes, then add the lentils and tomato purée and stir well. |
| 3. | Pour in the stock, bring back to the boil and add the rice. Cook for 15 minutes or until the rice is tender. Season with salt and pepper, ladle into a soup tureen, drizzle with olive oil and serve with Parmesan. |
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