Lentils with Rice
A humble spoon dish from Murcia and Valencia, with a sofrito of vegetables and paprika that gives all the flavor. Filling, cheap and even better the next day.
- Total
- 70 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
Free, no sign-up: it goes into your week and your shopping list.
Ingredients
Serves 4
- lentil11 oz
- rice3.5 oz
- onion1
- green bell pepper1
- tomato2
- garlic clove2
- carrot1
- sweet paprika1 tsp
- bay leaf1
- olive oil3 tbsp
- salt1 tsp
Method
- 1
Rinse the lentils under the tap and drain. Finely chop the onion, green pepper and garlic; peel and slice the carrot; grate the tomato.
- 2
Heat the olive oil in a pot and sauté the onion, green pepper and carrot over medium heat for about 10 minutes, until soft.
- 3
Add the garlic, sauté 1 minute and add the grated tomato. Cook 5 more minutes until it loses its water.
- 4
Take the pot off the heat, add the sweet paprika, stir quickly so it doesn't burn and return it to the heat.
- 5
Add the lentils and bay leaf and cover with 1.5 liters of water. When it boils, lower the heat and cook covered for about 30 minutes.
- 6
Add the rice and salt, stir and cook 15-18 more minutes, until the rice is done. If it gets too thick, add a little hot water.
- 7
Remove the bay leaf, taste for salt and let it rest 5 minutes before serving.
Like this recipe?
Add it to your week and your shopping list builds itself: added up, scaled to your household and sorted by store section.
