Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Rice soup in italian
4 servings
Finely chop the onions and garlic, sauté in olive oil, pour in 1 liter of water, dissolve the stock cubes. Put the lentils and cook for 20 minutes over low heat. Rinse the rice. Remove the canned tomatoes from the juice, let drain. Lower the rice and tomatoes into the soup and cook until the rice is ready, salt, pepper. Sprinkle finely chopped parsley greens on the table before serving.
Finely chop the onions and garlic, sauté in olive oil, pour in 1 liter of water, dissolve the stock cubes. Put the lentils and cook for 20 minutes over low heat. Rinse the rice. Remove the canned tomatoes from the juice, let drain. Lower the rice and tomatoes into the soup and cook until the rice is ready, salt, pepper. Sprinkle finely chopped parsley greens on the table before serving.
onions - 1 pc., garlic - 2 wedges, olive oil - 20 g, broth cube - 2 pcs., lentils - 100 g, tomatoes peeled 1 jar, parsley greens to taste, rice - 100 g, salt to taste, pepper to taste
