Include in Print View:

Lentil & Brown Rice Soup

Lentil & Brown Rice Soup recipe image
This Lentil & Brown Rice Soup is a robust, satisfying dish that marries the earthy depth of brown lentils with the nutty texture of whole grain rice. Simmered slowly with aromatic vegetables like carrots, celery, and onions, along with fresh herbs and a touch of acidity from cider vinegar, it develops a rich, complex flavor profile. The soup is thick and comforting, perfect for chilly evenings or as a substantial meal-prep lunch. It offers a wholesome, protein-packed option that feels like a warm hug in a bowl, utilizing simple pantry staples to create something truly special.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 410
Dietary: Gluten-free
Description
This Lentil & Brown Rice Soup is a robust, satisfying dish that marries the earthy depth of brown lentils with the nutty texture of whole grain rice. Simmered slowly with aromatic vegetables like carrots, celery, and onions, along with fresh herbs and a touch of acidity from cider vinegar, it develops a rich, complex flavor profile. The soup is thick and comforting, perfect for chilly evenings or as a substantial meal-prep lunch. It offers a wholesome, protein-packed option that feels like a warm hug in a bowl, utilizing simple pantry staples to create something truly special.
Ingredients
  • 5 cup Chicken broth
  • 1 1/2 cup Lentils, picked over and rinsed
  • 1 cup Brown rice
  • 32 oz Canned tomatoes, drained (reserve juice) and chopped
  • 3 whole Carrots, peeled and cut into 1/4 inch pieces
  • 1 whole Onion, chopped
  • 1 stalk Celery, chopped
  • 3 cloves Garlic, minced
  • 1/2 ts Dried Basil
  • 1/2 ts Dried Oregano
  • 1/4 ts Dried Thyme
  • 1 whole Bay leaf
  • 1/2 cup Fresh parsley, minced
  • 2 tb Cider vinegar (or to taste)
  • 3 cups Water
  • Salt and pepper to taste
Directions
  1. 1
    In a large heavy pot or Dutch oven, combine the chicken broth, water, lentils, brown rice, chopped tomatoes with their reserved juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf.
  2. 2
    Bring the mixture to a boil over high heat, stirring occasionally to prevent sticking.
  3. 3
    Once boiling, reduce the heat to low, cover the pot, and simmer gently for 45 to 55 minutes, or until the lentils and rice are tender. Stir occasionally during cooking.
  4. 4
    Remove the bay leaf and discard.
  5. 5
    Stir in the minced fresh parsley and cider vinegar.
  6. 6
    Season with salt and pepper to taste.
  7. 7
    Serve hot. Note that the soup will thicken as it stands; thin with additional chicken stock or water if desired before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 410kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.5g3%
Sodium 450mg19%
Total Carbohydrate 75g25%
Dietary Fiber 15g60%
Sugars 8g
Protein 18g36%

* 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

Storage: This soup keeps well in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Consistency: Lentil and rice soups naturally thicken upon standing as the grains continue to absorb liquid. If reheating leftovers, you may need to add a splash of water or broth to reach your desired consistency.

Variations: For a vegetarian version, substitute vegetable broth for the chicken broth. You can also add other root vegetables like sweet potatoes or parsnips for extra heartiness.

Ingredient Tip: Ensure lentils are picked over to remove any small stones or debris before rinsing and cooking.

Keywords: lentil, brown rice, soup, vegetarian, healthy, comfort food, winter, meal prep, protein, fiber, hearty, rustic, simmered, carrots, celery, onion, garlic, herbs, comforting, nutty, earthy
Read it online: https://www.chefs-mate.com/recipe/lentil-brown-rice-soup-2/