Heart-Warming Lentil & Rice Soup | A Classic Spanish Recipe

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are often less expensive and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Using water with seasoning can reduce costs while still adding flavor.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Barley is often cheaper and adds a hearty texture.

Heat a stockpot over medium heat and add 30 milliliters of extra virgin olive oil.

Add 1 small finely diced onion, 1 finely chopped green bell pepper, 1 peeled and finely chopped carrot, and 4 roughly chopped cloves of garlic; sauté for about 4-5 minutes until the onion is translucent.

Stir in 2.30 grams of sweet smoked spanish paprika and mix well.

Add 115 grams of tomato sauce and simmer for a couple of minutes.

Measure out 210 grams of uncooked brown lentils, rinse them under cold running water, and add them to the stockpot.

Mix the lentils with the vegetables, then add 1800 milliliters of vegetable broth and 1 bay leaf; bring to a boil.

Once boiling, lower the heat to low and simmer for about 30 minutes until lentils are cooked through.

After 30 minutes, add 110 grams of uncooked spanish round rice to the pot and mix well.

If needed, add more broth at this point; cover and simmer for about 18 minutes until the rice is cooked.

After 18 minutes, add 100 grams of fresh spinach and season with sea salt and freshly cracked black pepper; mix well and let the spinach wilt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary