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Ingredients
4 tablespoons chopped salt pork fat (preferably belly fat)
1 cup finely chopped onion
1 teaspoon chopped garlic
1 pound dried lentils
½ cup raw rice
11 cups beef broth, fresh or canned
Salt, if desired
Freshly ground pepper
1 bay leaf
½ cup heavy cream
2 tablespoons butter
Nutritional analysis per serving (8 to 10 servings)
42 grams carbs; 29 milligrams cholesterol; 385 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 17 grams fat; 5 grams fiber; 843 milligrams sodium; 18 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the pork fat in a kettle and cook briefly to render but not to brown. Add the onion and cook slowly, stirring frequently, about five minutes. Add the garlic and lentils and stir.
- Step 2
Add the rice and broth. Add salt and pepper to taste and the bay leaf. Bring to the boil and simmer, uncovered, about 45 minutes or until lentils are tender. Scoop out one cup of lentils and set aside.
- Step 3
Put the soup through a food mill or sieve to remove the outer skin of the lentils. Blend the puree of lentils in an electric blender. This may have to be done in two or more operations.
- Step 4
As the soup is blended, return it to the kettle and add the reserved cup of lentils. Bring to the boil. Add the cream and bring to the simmer. Swirl in the butter and serve piping hot.
Private Notes