This robust Lentil and Brown Rice Soup is the ultimate comfort food for chilly evenings. Combining protein-rich lentils with nutty brown rice, it creates a thick, satisfying texture that feels like a warm hug in a bowl. The aromatic blend of garlic, onion, carrots, and celery forms a classic flavor base, while dried herbs like basil, marjoram, and thyme add depth and complexity. A splash of sherry and soy sauce enhances the umami notes without overpowering the natural earthiness of the legumes. Perfect for meal prepping, this vegan-friendly dish tastes even better the next day as the flavors meld together. Its a nutritious, wholesome meal that requires minimal effort but delivers maximum satisfaction.
Lentil & Brown Rice Soup
Description
This robust Lentil and Brown Rice Soup is the ultimate comfort food for chilly evenings. Combining protein-rich lentils with nutty brown rice, it creates a thick, satisfying texture that feels like a warm hug in a bowl. The aromatic blend of garlic, onion, carrots, and celery forms a classic flavor base, while dried herbs like basil, marjoram, and thyme add depth and complexity. A splash of sherry and soy sauce enhances the umami notes without overpowering the natural earthiness of the legumes. Perfect for meal prepping, this vegan-friendly dish tastes even better the next day as the flavors meld together. Its a nutritious, wholesome meal that requires minimal effort but delivers maximum satisfaction.Ingredients
Directions
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Heat olive oil in a large soup pot over medium heat.
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Add chopped onion, carrots, and celery; saute until softened, about 5 minutes.
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Stir in minced garlic and cook for 1 minute until fragrant.
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Add lentils, brown rice, bay leaves, and 3 cups of water.
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Bring the mixture to a boil, then reduce heat to low.
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Cover and simmer for 7 to 8 minutes.
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Add remaining 2 cups of water, soy sauce, chopped tomatoes, tomato juice, sherry, basil, paprika, marjoram, and thyme.
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Season with salt and pepper to taste.
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Cover and simmer for 25 to 30 minutes, or until lentils and rice are tender.
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Remove bay leaves before serving hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 465.3kcal
- % Daily Value *
- Total Fat 13.2g21%
- Saturated Fat 1.9g10%
- Cholesterol 0.0mg0%
- Sodium 507.0mg22%
- Total Carbohydrate 88.7g30%
- Dietary Fiber 24.2g97%
- Sugars 14.9g
- Protein 15.4g31%
* 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 freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
**Variations:** For a creamier texture, blend half the soup before serving. You can also add a splash of lemon juice at the end to brighten the flavors.
**Substitutions:** Green or brown lentils work best for this recipe as they hold their shape. Red lentils will break down and make a thicker, porridge-like soup. Swap sherry for dry white wine or vegetable broth if you prefer.
**Tip:** Brown rice takes longer to cook than white rice. If you prefer a quicker meal, use instant brown rice or white rice, but reduce the initial simmer time to 5 minutes.
