Red Lentil Soup with Rice

 

Article

• Active Time: 20 mins
• Total Time: 40 mins
• Servings: 8

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 medium carrots, finely diced
• 2 stalks celery, finely diced
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• ½ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• 4 cups low-sodium no-chicken or chicken broth
• 1 ½ cups water, plus more as needed
• 1 pound red lentils (2 cups), picked over and rinsed
• 5 ounces spinach, coarsely chopped
• 1 teaspoon kosher salt
• 1 teaspoon ground pepper
• Rice

Directions

1. Make Rice first
2. Heat oil in a large heavy pot over medium heat. Add carrots, celery and onion and cook until starting to soften, 7 to 10 minutes. (Do not brown.) 
3. Stir in garlic, tomato paste, cumin, saffron and turmeric and cook for 1 minute.
4. Add broth, water, lentils, spinach, salt and pepper. Bring to a simmer. 
5. Adjust heat to maintain a simmer, cover and cook, stirring as needed to prevent sticking, until the lentils and vegetables are tender, 15 to 20 minutes. Add more water if desired.

To make ahead:

Refrigerate for up to 3 days or freeze for up to 3 months.