Ingredients for 2 people:
- 150 g lentils
- 1 celery
- 1 carrot
- 1/2 onion
- 100 g red rice
- salt
- cloves
- Risveglio Emozioneolio extra virgin olive oil
Preparation:
1. Chop the celery, carrot and onion into small pieces and put in water with the red rice, which needs about 30/40 minutes to cook.
2. Add coarse salt to taste.
3. After 20 minutes, add the lentils and cloves. Add them only now so that the cloves do not release too much flavour.
4. Once the soup is ready, serve with a drizzle of Risveglio single-variety Raggiola extra virgin olive oil.
5. As this dish contains a strongly flavoured spice that could overpower it, a single-variety oil is recommended. Alternatively, use a blend (see here for the characteristics of both to choose your favourite).
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.