Lentejas con arroz (lentil and rice soup)

A very comforting soup made with lentils, vegetables and rice. The perfect grains and legumes combination.


Hola!

Today I bring you a very comforting soup made with lentils, vegetables and rice. The perfect grains and legumes combination.

This was a staple lunch when growing up in Spain, and you can tell I’m from Valencia because we add rice to everything, even to pulses.

 

LENTEJAS CON ARROZ (LENTIL AND RICE SOUP)

Serves: 4-5 people
Prep: 10 minutes
Cook: 30 minutes


INGREDIENTS

1 big onion, chopped
2 garlic cloves, minced
2 ripe tomatoes, blended
1 big carrot or 2 small, chopped
2 medium potatoes, peeled and cut into 1-2cm (0.5-1 inch) cubes
1 tsp. paprika
4x 400g cans of lentils
2 bay leaves
2 litres veggie stock (8 cups)
200g paella rice
Olive oil spray


INSTRUCTIONS
  1. Fry the onion with some olive oil spray at medium-high heat until translucent and season with salt and pepper.
  2. Add more olive oil in the centre of the saucepan and when hot, fry the garlic until fragrant.
  3. Add the blended tomatoes, season with salt and pepper and fry until it turns orange.
  4. Add the carrot and potato, season with salt and pepper and fry for about 3 minutes to coat with the flavours. Add splashes of boiling water if needed to avoid sticking.
  5. Add the paprika and drained lentils to the saucepan, and stir for 1 minute. 
  6. Add the bay leaves, rice and vegetable stock until all ingredients are covered. Adjust water if needed. Bring to a boil and simmer covered for 15 minutes, or until the rice and veg are fully cooked. Remove and discard the bay leaves at the end.
Serve immediately.

You cannot keep this soup because the rice soaks up the stock. If you want to batch cook, you can cook up to adding the stock, and then cook the rice separately, add to the lentils and mix.

Bon profit!