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

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Water is a cost-effective base without added sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

cumin

🥗Healthier: coriander

💰Cheaper: ground ginger

Ground ginger provides a different but complementary spice.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is often more affordable and adds texture.

Heat a stock pot over medium heat and add 2 tbsp of extra virgin olive oil.

Finely chop 1 small onion, roughly chop 4 cloves of garlic, finely chop 1 green bell pepper, and cut 2 peeled carrots into small bite-sized pieces.

Add the chopped vegetables into the stock pot and mix them around to coat in the olive oil.

Sauté the vegetables for 3 to 4 minutes until lightly sautéed.

Add 1 tbsp of sherry vinegar, 1 tsp of sweet smoked Spanish paprika, and 0.5 tsp of ground cumin to the pot and mix well.

Add 0.5 cup of tomato sauce to the pot and mix until well combined, then simmer for a few minutes.

Rinse 1 cup of dried lentils under water in a fine sieve.

After the tomato sauce has thickened, add the rinsed lentils and 4.5 cups of vegetable broth to the pot along with 1 bay leaf.

Turn the heat to high and mix gently until it comes to a boil, then cover with a lid and reduce to low heat, simmering for 20 to 25 minutes until lentils are cooked through.

In a separate saucepan, add 3 cups of vegetable broth and season with sea salt, heating over high heat until boiling.

Measure out 1 cup of rice and add it to the boiling broth, gently mixing.

Cover the saucepan with a lid and lower the heat to low medium, simmering for about 15 minutes until the rice is cooked through.

After 15 minutes, remove from heat and let sit for 2 to 3 minutes with the lid on to trap steam.

Fluff the rice with a fork after letting it sit.

Check the lentils after 20 to 25 minutes, tasting one to ensure they are done, and add more liquid if necessary.

Season the lentils with sea salt and freshly cracked black pepper, mixing gently.

Remove the stock pot from heat and assemble the dish by adding rice to a shallow bowl, followed by lentils next to the rice, and garnish with chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens