Lentil Soup W Spicy Tomatoes Rice
Warm up your kitchen with this hearty and flavorful Lentil Soup with Spicy Tomato Rice—an irresistible fusion of earthy lentils, aromatic vegetables, and bold spices. This satisfying recipe combines a comforting bowl of lentil soup, simmered to perfection with cumin, paprika, and thyme, topped with a vibrant, zesty tomato-infused rice that's spiced up with crushed red pepper flakes. Perfect for a chilly evening or as a nourishing meal prep option, this dish is packed with plant-based protein, fiber, and robust flavors that will delight your taste buds. Garnished with fresh cilantro or parsley and served with a squeeze of lemon, it’s the ultimate blend of spice and savor. Whether served steaming hot for dinner or as leftovers the next day, this recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 large Garlic cloves, minced
- 2 medium Carrots, peeled and diced
- 2 medium Celery stalks, diced
- 2 teaspoons Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 cup Green or brown lentils, rinsed
- 6 cups Vegetable broth
- 1 14-ounce can Canned diced tomatoes
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Cooked white or basmati rice
- 2 tablespoons Tomato paste
- 1 teaspoon Crushed red pepper flakes
- 2 tablespoons Fresh cilantro or parsley, chopped (for garnish)
- 4 Lemon wedges (optional)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.
Add the cumin, paprika, thyme, and bay leaf to the pot. Stir to combine and cook for 1 minute to release the spices' aroma.
Add the rinsed lentils, vegetable broth, and canned diced tomatoes (with their juices) to the pot. Bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 25-30 minutes or until the lentils are tender.
While the soup is simmering, prepare the spicy tomato rice: heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Add the tomato paste and crushed red pepper flakes to the skillet. Cook for 2 minutes, stirring frequently.
Stir the cooked rice into the skillet, mixing well to coat it evenly with the tomato paste and spices. Cook for 2-3 more minutes, then remove from heat.
Once the lentils are tender, season the soup with salt and ground black pepper to taste. Remove the bay leaf and discard it.
Serve the lentil soup in bowls and add a scoop of the spicy tomato rice on top.
Garnish with fresh cilantro or parsley. Serve with lemon wedges on the side for an optional zesty kick.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6446 mg | 280% | |
| Total Carbohydrate | 309.7 g | 113% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 59.8 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5914 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
