Heart-Warming Lentil & Rice Soup | A Classic Spanish Recipe
This Spanish Lentil & Rice Soup, known in Spain as Lentejas con Arroz, is seriously going to warm your soul and fill your body with so much goodness. It´s packed with flavors, easy to make and made with the most humble ingredients.
To make this recipe, I used dried brown lentils. They cook in just 30 minutes and don´t need to be soaked in water beforehand. Be sure to check the package instructions on the lentils you´re using, so they´re perfectly cooked through.
For the rice, I used Spanish round rice, but you can add any rice you like. Though the amount of liquid added into the soup will change. Spanish rice absorbs much more liquid (1 cup rice to 3 cups liquid). So if you´re using a rice that absorbs less liquid, just add in a bit less liquid into the soup.
TIPS & TRICKS to Make this Recipe: To add more flavor into this soup, I used homemade vegetable broth instead of water. But you can use water if you like, just make sure to season accordingly. This soup will hold for up to 3 days in the fridge and also freezes well in an air-tight container for up to 3 months.
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Watch the Video Below on How to Make this Heart-Warming Lentil & Rice Soup
Heart-Warming Lentil & Rice Soup
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 1 green bell pepper
- 1 carrot
- 4 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 2 tomatoes
- 1 cup dried brown lentils 210 grams
- 8 cups vegetable broth 1800 ml
- 1/2 cup Spanish round rice 110 grams
- 2 cups fresh bagged spinach 100 grams
- 1 bay leaf
- pinch sea salt
- dash black pepper
Finely dice 1 small onion, finely chop 1 green bell pepper, finely chop 1 peeled carrot, roughly chop 4 cloves garlic and finely grate 2 tomatoes to end up with 1/2 cup (115 grams) tomato sauce
Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
After 2 minutes add in the onion, green bell pepper, carrot and garlic, mix with the olive oil continuously, after 5 minutes and the onion is translucent, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in the tomato sauce, mix together and simmer
When the tomato sauce has thickened, about 3 minutes, add in 1 cup dried brown lentils (rinsed under cold water beforehand), mix together, then add in between 7 to 8 cups of vegetable broth, add in a bay leaf, mix together and raise the heat to a high heat
When the broth comes to a boil, place a lid on the stock pot and lower to a low heat, cook until the lentils are done, check package instructions
Once the lentils are cooked through (30 minutes in my case), remove the lid (If the soup looks to dry, add in more broth at this point), then add in 1/2 cup Spanish round rice, give it a mix and place the lid back on the stock pot, cook until rice is fully cooked through, again, check package instructions, once the rice is cooked (18 minutes in my case), remove the lid, add in 2 cups fresh bagged spinach and season with sea salt & black pepper, gently mix together until spinach is just wilted, remove from the heat
Transfer into shallow bowls and serve at once, enjoy!
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