Spanish Lentil Soup

• 1 lb brown lentils
• 1 1/2 quarts beef stock or 1 1/2 quarts water
• 2 bay leaves
• 1 bunch fresh parsley, finely chopped
• salt & freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 head garlic, chopped
• 2 carrots, finely chopped
• 1 tomatoes, chopped
• 1/2 red pepper, chopped
• 2 teaspoons sweet paprika
• 1 tablespoon ground cumin
• 2 ounces rice
• 1/4 cup manzanilla sherry wine

1. Place the lentils in a large saucepan. Add the stock or water, bay leaves and parsley. Bring to the boil, reduce the heat, season with salt and freshly ground pepper and simmer, partly covered.
2. Meanwhile, heat the olive oil in a frying pan. Fry the onion gently until softened, around 5 minutes.
3. Add the garlic, carrot, tomato and red pepper. Fry gently for 5 minutes. Remove from direct heat, season with salt and freshly ground pepper, paprika and cumin.
4. Add the onion mixture and the rice to the simmering soup. Simmer the soup until the lentils are tender, around 45 minutes in all.
5. Mix in the sherry and serve.
6. For Vegetarian use only the water.

brown lentils, beef stock, bay leaves, parsley, salt, olive oil, onion, garlic, carrots, tomatoes, red pepper, sweet paprika, ground cumin, rice, manzanilla sherry wine

Taken from www.food.com/recipe/spanish-lentil-soup-236696 (may not work)