I really enjoy preparing soups like this one during the fall and winter months. It is an “everything-in-a-pot” kind of dish that is very easy and quick to prepare.
Once started, I can leave the soup to simmer on its own, almost unattended, and come back to it a half an hour later to find a pot of delicious and nutritious soup that is ready to eat.
1 tablespoon vegetable oil
1/2 cup chopped onion
3 garlic cloves, crushed
2 scallions, finely chopped
2 tomatoes, finely chopped
1/3 cup red bell pepper, finely chopped
1 carrot, peeled and finely chopped
9 cups vegetable broth
1/2 cup dried lentils
1/3 cup rice
1/2 teaspoon ground cumin
1 teaspoon sazon goya with azafran
1. Heat the oil over medium heat in a pot, add the onions, scallions and crushed garlic, let cook for about 3 minutes.
2. Add the diced tomatoes, red bell pepper, carrots, ground cumin, sazon goya, salt and pepper. Cook for another 5 minutes, stirring occasionally.
3. Add the broth and bring to a boil. Add the lentils and simmer for about 20 minutes.
4. Add the rice and simmer for about 15 minutes more or until the rice and lentils are soft. Serve with avocado, cooked egg and aji.