Tomato lentil soup with rice
Spain on a Fork · ♥ 1.8K likes · 22.4K views · 7 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a stock pot over medium heat with the olive oil.
- 1 whole onion
- 6 cloves garlic
- 1 whole carrot
Finely chop the onion, roughly chop the garlic and finely chop the peeled carrot.
- 15 ml white wine vinegar
- 2½ g sweet smoked Spanish paprika
- 1½ g ground cumin
- ¼ tsp crushed red pepper
After about 4 minutes, when lightly sauteed, add the white wine vinegar, the paprika, the cumin and the crushed red pepper and mix quickly.
Blooming spices with vinegar
- 1½ l vegetable broth
- 1 whole bay leaf
After about 5 minutes, when the tomato juices have slightly reduced, add the rinsed lentils, the vegetable broth and the bay leaf, raise to high heat and mix gently.
Cover, lower to low heat and simmer about 20 minutes until the lentils and the rice are just cooked through, adding more liquid if they need longer.
- sea salt
- freshly cracked black pepper
Season with sea salt and black pepper and mix; dried beans are seasoned only once cooked, or they take longer and end up tough.