Rice and Lentil Soup with Rosemary <r T>
| Yield: | 6 Servings |
| Categories: | Italian, Main Dishes, Beans, Low-Fat, Rice |
| 2 | tb | Olive Oil; Note 1 |
| 1 1/2 | oz | Pancetta; Or Bacon, Finely Chopped |
| 1 | md | Onion; Cut In 1/2" Dice |
| 1 | md | Rib Celery; Cut In Half Lengthwise, Thin Sliced, Crosswise |
| 2 | lg | Cloves Garlic; Minced |
| 1/2 | ts | Dried Rosemary; Crushed, Or 1 Tsp Finely Chopped Fresh Rosemary |
| 1 | c | Lentils; Green Or Brown, Picked Over |
| 1 | c | Diced Seeded Fresh Tomatoes; Or Drained Canned Italian Tomatoes |
| 4 | c | Boiling Water |
| 4 | c | Nonfat Veg Chicken Broth; Low Sod, Note 2 |
| 3/4 | c | Arborio Rice; Or Any Rice |
| Salt And Pepper; To Taste | ||
| 3/4 | c | Parmigiano-Reggiano Cheese; Note 3 |
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