Directions
Step 1
Wash lentils and, without soaking them, cook them in 200 cl (1/3 cup) of water adding celery, parsley, and the white onion. Add salt when almost done. Add the rice and stir.
Step 2
Prepare a little sauce by warming the oil with the garlic (don’t let the garlic get dark), rosemary and the marjoram, add all to the lentils and rice soup and finish cooking until rice is done, add pepper.
Ingredients for four
- 1 1/3 cup Lentils, raw
- ¾ cup Wild rice, raw
- 1 Celery stalk, chopped
- 1 White onion, finely chopped
- 1 clove Garlic
- A handful of flat leaf Italian parsley
- 1 tsp. Dried rosemary
- 1 tsp. Dried sweet marjoram
- 3 tbps. Extra virgin olive oil
- Sea salt & black pepper to taste
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