Spain on a Fork > All Recipes > Main Dishes > The BEST Lentils of Your Life | Spanish Lentils with Rice Recipe
All Recipes, Main Dishes / June 21, 2024

The BEST Lentils of Your Life | Spanish Lentils with Rice Recipe

These Spanish Lentils with Rice, known as Lentejas con Arroz, are filled with flavors, made with simple heart-healthy ingredients and done in a little over 40 minutes. Serve this dish next to a crunchy baguette and a bottle of Spanish red wine for an amazing meal.

Spanish Lentils with Rice
To make this recipe, I used dried green lentils. You can also use the brown ones if you like. Either way, when you’re working with dried lentils, you don’t have to soak them overnight. Just give them a quick rinse and they are ready to go.

Spanish Lentils with Rice
For the rice, I used Spanish round rice, which is very similar to arborio rice. Of course, you can use whatever type of rice you like. Just make sure to check the package instructions; that way, you get your liquid to rice ratios right on the money.

Spanish Lentils with Rice

TIPS & TRICKS to Make this Recipe: For the liquid, I used homemade vegetable broth. But you can also use chicken broth, beef broth or even water. The lentils and rice will hold for up to 3–4 days in the fridge and freeze for up to 3 months.

Spanish Lentils with Rice

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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Watch the Video Below on How to Make Spanish Lentils with Rice

Spanish Lentils with Rice | Lentajas con Arroz

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Calories 483 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE LENTILS

  • 2 tbsp extra virgin olive oil 35 ml
  • 1 small onion
  • 4 cloves garlic
  • 1 green bell pepper
  • 2 carrots
  • 1 tbsp sherry vinegar 15 ml
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp ground cumin 1.50 grams
  • 2 tomatoes
  • 1 cup dried green lentils 130 grams
  • 4 1/2 cups vegetable broth 1050 ml
  • 1 bay leaf
  • sea salt & black pepper

FOR THE RICE

  • 3 cups vegetable broth 720 ml
  • 1 cup Spanish round rice 190 grams
  • sea salt

EXTRAS

  • handful chopped fresh parsley

Instructions

TO MAKE THE LENTILS

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

  2. While the oil is heating, finely chop the onion, roughly chop the garlic, finely chop the green bell pepper, cut the carrots (peeled) into small bite-size pieces and finely grate the tomatoes

  3. Add the chopped ingredients (except the tomato) into the stock, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika and cumin, quickly mix together, then add in the grated tomato, mix and then simmer

  4. In the meantime, add the dried lentils into a fine sieve and rinse under water

  5. Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the rinsed lentils, along with the vegetable broth and bay leaf, raise to a high heat, once it comes to a boil, place a lid on the stock pot and lower to a low heat

TO MAKE THE RICE

  1. While the lentils are simmering, add the broth into a sauce pan, season with sea salt and heat with a high heat

  2. Once it comes to a boil add in the rice, mix together, then place a lid on the sauce pan and lower to a low-medium heat, cook until the rice is done and all the broth has been absorbed (15 minutes in my case, make sure to check package instructions on the rice you are using), then remove from the heat and let it sit for a couple of minutes with the lid, then remove the lid and fluff the rice with a fork

  3. Move back to the lentils, after 20 to 25 minutes and the lentils are cooked through, season with sea salt & black pepper, mix together, then remove from the heat

  4. To assemble the dish, add some of the rice into a shallow bowl, then add in some of the lentils next to the rice, garnish with chopped fresh parsley inbetween the rice and lentils, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe

Nutrition Facts
Spanish Lentils with Rice | Lentajas con Arroz
Amount Per Serving
Calories 483 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 612mg27%
Potassium 847mg24%
Carbohydrates 84g28%
Fiber 21g88%
Sugar 7g8%
Protein 19g38%
Vitamin A 5986IU120%
Vitamin C 39mg47%
Calcium 61mg6%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

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6 Comments

  1. Katherine

    My family loved this – thank you! It will definitely become a weeknight staple around here.

    24 . Jun . 2024
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      24 . Jun . 2024
  2. Hernan Atencio

    I had to remove 2 cups of liquid to obtain the lentils you show in the video. It was a soup.
    Are you sure of the 4.5 cups to cook the lentils?

    23 . Jun . 2024
    • Spain on a Fork

      Depends on what lentils you use and what heat, for me 1 cup dried green lentils is always 4.5 cups liquid, just try using less liquid next time 🙂 Much love

      24 . Jun . 2024
  3. Ramya

    Cant wait to make this soon for me i never had the best lentils of your life before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    22 . Jun . 2024
    • Spain on a Fork

      Thanks for the comment Ramya! Much love 🙂

      23 . Jun . 2024

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