One-Pot Spanish Tomato Lentil Soup | Heart-Healthy 40 Minute Recipe

This one-pot Spanish tomato lentil soup, known as “sopa de lentejas con tomate y arroz,” is what honest home cooking is all about. It’s packed with flavors, made with pantry staples, and all done in about 40 minutes using one pot. Serve it next to a crunchy baguette and a bottle of Spanish wine for a delicious and healthy meal.

To make this recipe, I used dried green lentils. You can use any lentils you like. Just make sure to check the package instructions. As you want to use quick-cooking lentils here that are done in about 20 minutes. As for the rice, I used short-grain, but any type of rice will work.

For the liquid, I used homemade vegetable broth. You can also use chicken broth, beef broth, or even water if you like. Just make sure to season accordingly if using water.

TIPS & TRICKS to Make this Recipe: You can serve this soup warm or at room temperature. It will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. Just add in more liquid when reheating if it looks too dry.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make this One-Pot Spanish Tomato Lentil Soup

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One-Pot Spanish Tomato Lentil Soup | Sopa de Lentejas con Tomate y Arroz

Course Main Course, Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 441 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 1 medium yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 1 carrot (finely chopped)
• 1 tbsp white wine vinegar 15 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp ground cumin 1.50 grams
• 1/4 tsp crushed red pepper 0.65 grams
• 1 can diced tomatoes 15 oz / 425 grams
• 1 cup dried green lentils (rinsed) 200 grams
• 6 cups vegetable broth 1.5 liters
• 1/2 cup short-grain rice 95 grams
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a stockpot with a medium heat and add in the olive oil

2. After a couple of minutes, add in the chopped onion, garlic, and carrot, and mix continuously

3. Once the vegetables are lightly sautéed, about 4 minutes, add in the vinegar, paprika, cumin, and crushed red pepper, quickly mix together, then add in the canned diced tomatoes, mix together, and then simmer for a few minutes

4. After 3 to 4 minutes and the juices from the canned tomatoes have slightly reduced, add in the dried lentils, vegetable broth, and bay leaf, turn it up to a high heat, and give it a gentle mix

5. Once it comes to a boil, add in the rice and give it a mix, then place a lid on the stockpot and lower to a low heat, simmer for about 20 minutes, or until the lentils and rice are just cooked through (check package instructions on the lentils and rice you are using)

6. Once the lentils and rice are just cooked through, season with salt & pepper, and mix together

7. Transfer into shallow bowls, and garnish with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)

Nutrition Facts

One-Pot Spanish Tomato Lentil Soup | Sopa de Lentejas con Tomate y Arroz

Amount Per Serving

Calories 441 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 671mg29%

Potassium 804mg23%

Carbohydrates 63g21%

Fiber 18g75%

Sugar 9g10%

Protein 16g32%

Vitamin A 3729IU75%

Vitamin C 16mg19%

Calcium 84mg8%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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