Rice with lentils and ricotta cheese

For four people:

  • 200 g rice
  • 200 grams Ustica lentils
  • 150 g sheep ricotta cheese
  • a small bunch of mint
  • 1 celery stalk
  • 1 ripe tomato
  • 100 g cream tuma
  • 2 bay leaves
  • vegetable broth
  • extra virgin olive oil
  • salt and pepper

 

Soak the lentils in water overnight. The next day, cook them in a pot containing vegetable broth, adding the bay leaves, a tablespoon of olive oil, tomato pulp, the cleaned, washed and cut celery and mint. Season with pepper and salt.

Cook the rice apart with plenty of boiling salted water. When it is al dente, drain it, taking an half glass of cooking water apart and bring it to the pot with the lentils. Continue to simmer all ingredients, mixing well, then add the cream tuma and a tablespoon of oil.

Separately mix the ricotta with a little rice cooking water kept aside, to make it more fluid.

Serve the rice adding few spoonfuls of ricotta cheese and a few leaves of fresh mint.