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.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.

Step 3

Add the cumin, paprika, thyme, and bay leaf to the pot. Stir to combine and cook for 1 minute to release the spices' aroma.

Step 4

Add the rinsed lentils, vegetable broth, and canned diced tomatoes (with their juices) to the pot. Bring the mixture to a boil.

Step 5

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.

Step 6

While the soup is simmering, prepare the spicy tomato rice: heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.

Step 7

Add the tomato paste and crushed red pepper flakes to the skillet. Cook for 2 minutes, stirring frequently.

Step 8

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.

Step 9

Once the lentils are tender, season the soup with salt and ground black pepper to taste. Remove the bay leaf and discard it.

Step 10

Serve the lentil soup in bowls and add a scoop of the spicy tomato rice on top.

Step 11

Garnish with fresh cilantro or parsley. Serve with lemon wedges on the side for an optional zesty kick.

Nutrition Facts

Serving size	(2966.9g)

Amount per serving	% Daily Value*
Calories	2076.5

Total Fat 71.0g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 11.7g
Cholesterol 7.9mg	0%
Sodium 6446.5mg	0%
Total Carbohydrate 309.7g	0%
Dietary Fiber 57.8g	0%
Total Sugars 59.8g
Protein 65.6g	0%

Vitamin D 0IU	0%
Calcium 665.1mg	0%
Iron 23.6mg	0%
Potassium 5913.8mg	0%

*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.

Source of Calories

Fat: 29.9%

Protein: 12.3%

Carbs: 57.9%