Lentil And Brown Rice Soup
Description
This robust Lentil and Brown Rice Soup is the ultimate comfort food for chilly evenings. It combines the earthy depth of brown lentils with the nutty texture of brown rice, simmered slowly in savory broth. Fresh aromatics like onion, celery, carrots, and garlic build a flavorful base, while dried herbs and a splash of cider vinegar brighten the finish. The result is a thick, satisfying bowl packed with fiber and plant-based protein.Directions
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Pick over the lentils to remove any debris, then rinse them thoroughly under cold water.
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If using canned tomatoes, drain and reserve the juice; if using fresh, chop them roughly.
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In a large heavy-bottomed pot, combine the chicken broth, 3 cups of water, rinsed lentils, brown rice, tomatoes with their juice, chopped carrots, onion, celery, minced garlic, basil, oregano, thyme, and bay leaf.
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Place the pot over high heat and bring the mixture to a boil.
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Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 45 to 55 minutes, stirring occasionally, until the lentils and rice are tender.
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Remove the bay leaf and discard it.
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Stir in the minced fresh parsley, cider vinegar, and salt and pepper to taste.
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If the soup is too thick, thin it with additional chicken broth or water to reach your desired consistency.
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Serve warm.
Nutrition Facts
Servings 3 cups
- Amount Per Serving
- Calories 191kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Sodium 600mg25%
- Total Carbohydrate 32g11%
- Dietary Fiber 8g32%
- Sugars 5g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
