Hearty Italian Lentil Soup

My mom used to make this during cold winter nights to warm us up. Now I make it all the time because it not only warms you up, it soothes the soul. This recipe is perfect for using up leftover rice and pasta sauce. You can change the recipe to suit your tastes; use your favorite jarred sauce if you don't have any homemade, or use your own family's meatball recipe!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 324 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 egg, lightly beaten
• 1 tablespoon grated Parmesan cheese
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 tablespoon chopped fresh parsley
• ¼ cup grated Parmesan cheese for topping
• ⅔ cup uncooked long grain white rice
• 1 cup lentils
• Salt, to taste
• ground black pepper, to taste
• 1 quart tomato sauce
• 1 ⅓ quarts water, divided
• 3 tablespoons Italian bread crumbs

Recipe Instructions

Step 1

Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside.

Step 2

Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes.

Step 3

Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown.

Step 4

In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.