One-Pot Spanish Tomato Lentil Soup | Sopa de Lentejas con Tomate y Arroz
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
-
Heat a stockpot with a medium heat and add in the olive oil
-
After a couple of minutes, add in the chopped onion, garlic, and carrot, and mix continuously
-
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
-
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
-
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)
-
Once the lentils and rice are just cooked through, season with salt & pepper, and mix together
-
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)