Empty My Fridge
One-Pot Spanish Tomato Lentil Soup | Heart-Healthy 40 Minute Recipe
Ingredients
- Extra virgin olive oil¼ cups
- Onion1
- Garlic6 cloves
- Carrot1
- White wine vinegar1 tbsp
- Paprika · smoked1 tsp
- Cumin · ground½ tsp
- Chili flake · crushed¼ tsp
- Tomato · diced1 can
- Green lentil · dried1 cup
- Vegetable broth6 cups
- Rice½ cups
- Salt
- Black pepper
- Parsley · chopped
Instructions
- Heat the olive oil in a stockpot over medium heat.
- Add the onion, garlic and carrot and cook, stirring, for about 4 minutes until lightly softened.
- Stir in the vinegar, paprika, cumin and crushed red pepper, then add the diced tomatoes and simmer for a few minutes until their juices slightly reduce.
- Add the lentils, vegetable broth and bay leaf, raise to high heat and stir gently.
- When it reaches a boil, add the rice, cover, and reduce to low. Simmer for about 20 minutes, until the lentils and rice are just cooked through.
- Season with salt and pepper, stir, and serve in shallow bowls topped with chopped parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
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GarlicOnionTomatoRiceCarrotLentilGreen lentil
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