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

1. 1

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

2. 2

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

3. 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. 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. 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. 6

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

7. 7

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