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traditional lentil soup with greens and rice

Recipe for Traditional Lentil Soup with Greens and Rice

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Ingredients
  

  • Lentils: 1.5 cups brown lentils rinsed and sorted. Alternatively, you can use red or green lentils for a softer texture and shorter cooking time, or black lentils for a firmer bite.
  • Rice: 1 cup long-grain white rice or basmati for a twist.
  • Greens: 1 lb spinach or kale roughly chopped.

Sofrito:

  • 1 medium onion diced.
  • 2 carrots diced.
  • 2 celery stalks diced.
  • Garlic: 3 cloves minced.
  • Tomatoes: 1 can 14 oz diced tomatoes.
  • Broth: 6 cups chicken or vegetable broth.

Seasonings:

  • 1 bay leaf.
  • 1 tsp dried thyme.
  • Salt and pepper to taste.
  • Olive Oil: 2 tbsp.

Instructions
 

  • Prepare the Base: Heat olive oil in a Dutch oven over medium heat. Sauté the onion, carrots, and celery until softened (about 5 minutes). Add garlic and cook for 1 minute.
  • Build the Soup: Stir in the diced tomatoes, lentils, broth, and seasonings. Bring to a boil, then reduce to a simmer. Stir occasionally to prevent the lentils from sticking to the pot. Cover and cook for 25 minutes.
  • Add the Rice: Stir in the rice and greens. Simmer for another 20 minutes until the rice is al dente and the lentils are tender. Adjust seasoning as needed.
  • Serve: Ladle into bowls and garnish with fresh parsley or a drizzle of olive oil.