This robust Lentil and Brown Rice Soup is the ultimate comfort food for chilly evenings. Combining earthy lentils with nutty brown rice, it creates a thick, satisfying texture that feels like a warm hug in a bowl. The base is built on savory chicken broth, infused with aromatic garlic, onions, celery, and carrots for a classic mirepoix flavor profile. Herbs like basil, oregano, and thyme add a fragrant Mediterranean touch, while a splash of cider vinegar brightens the deep, rich flavors at the end. Perfect for meal prep, this soup actually improves as it sits, allowing the grains and legumes to fully meld together. It is simple to make using pantry staples, yet delivers restaurant-quality depth and nutrition. Serve it with crusty bread for a complete, wholesome meal that the whole family will love.
Lentil And Brown Rice Soup
Description
This robust Lentil and Brown Rice Soup is the ultimate comfort food for chilly evenings. Combining earthy lentils with nutty brown rice, it creates a thick, satisfying texture that feels like a warm hug in a bowl. The base is built on savory chicken broth, infused with aromatic garlic, onions, celery, and carrots for a classic mirepoix flavor profile. Herbs like basil, oregano, and thyme add a fragrant Mediterranean touch, while a splash of cider vinegar brightens the deep, rich flavors at the end. Perfect for meal prep, this soup actually improves as it sits, allowing the grains and legumes to fully meld together. It is simple to make using pantry staples, yet delivers restaurant-quality depth and nutrition. Serve it with crusty bread for a complete, wholesome meal that the whole family will love.Ingredients
Directions
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In a heavy kettle or large pot, combine the chicken broth, 3 cups of water, lentils, brown rice, chopped tomatoes with their reserved juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf.
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Bring the mixture to a boil over high heat, stirring occasionally to prevent sticking.
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Once boiling, reduce the heat to low, cover the pot, and simmer for 45 to 55 minutes, or until the lentils and rice are tender.
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Stir in the minced fresh parsley, cider vinegar, and salt and pepper to taste.
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Discard the bay leaf before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 821.4kcal
- % Daily Value *
- Total Fat 36.4g56%
- Saturated Fat 10.0g50%
- Cholesterol 267.0mg89%
- Sodium 247.8mg11%
- Total Carbohydrate 18.0g6%
- Dietary Fiber 7.1g29%
- Sugars 1.6g
- Protein 89.1g179%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The soup will be thick and will thicken more as it stands. If desired, thin with additional chicken stock or water when reheating.
This recipe yields about 14 cups of soup.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Variation: For a vegetarian version, substitute vegetable broth for the chicken broth.
