Serves: 8
Total Calories: 210

1 pound lentils, picked over and rinsed
6 cups water
3 cloves large garlic, chopped
1/4 cup extra-virgin olive oil
8 ounces spinach, stemmed and torn into bite-size pieces
salt and freshly ground black pepper
1 cup cooked rice

1 In a large pot, combine the lentils, water, garlic, and oil. Bring to a simmer and cook over low heat 40 minutes. Add a little water as needed so that the lentils are just covered.

2 Stir in the spinach and the salt and pepper to taste. Cook until the lentils are tender, about 10 minutes more.

3 Add the rice and cook until heated through. Serve hot, with a drizzle of extra-virgin olive oil.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 210
Calories from Fat: 62

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* Soups
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Bean and Mushroom Soup
Bread Noodles in Broth
Chicken Broth
Chickpea Soup from Puglia
Chickpea and Pasta Soup
Chunky Fish Soup
Cooked Water Soup
Creamy Bean Soup
Creamy Cauliflower Soup
Creamy Fennel Soup
Creamy Mushroom Soup
Egg Crepes in Broth
Egg Soup from Pavia
Escarole and Little Meatballs Soup
Fontina, Bread, and Cabbage Soup
Friulian Barley and Bean Soup
Green Bean and Sausage Soup
Leek, Tomato, and Bread Soup
Lentil and Fennel Soup
Lentil and Greens Soup
Ligurian Chickpea and Porcini Soup
Married Soup
Meat Broth
Milan-Style Pasta and Beans
Mushroom and Potato Soup
Mussels and Clams in Tomato Broth
Pasta and Beans
Pureed Lentil Soup with Croutons
Red Pepper Soup
Roman Egg Drop Soup
Seafood, Pasta, and Bean Soup
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Sicilian Tomato Barley Soup
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Winter Squash Soup
Zucchini Pesto Soup
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Zucchini and Tomato Soup