Brown Rice And Lentil Soup
A hearty, flavorful lentil and brown rice soup with aromatic herbs, perfect for cozy meals and suitable for vegetarians or anyone seeking nutritious comfort food.
Ingredients
- 1 1/2 cups diced carrots ⓘ
- 1 cup chopped onion ⓘ
- 1/2 cup chopped celery ⓘ
- 1 cup sliced mushrooms ⓘ
- 3 cloves garlic, chopped ⓘ
- 8 cups chicken stock ⓘ
- 14 oz can chopped tomatoes ⓘ
- 1 1/2 cups red lentils ⓘ
- 1 cup uncooked brown rice ⓘ
- 1 1/2 teaspoons dried basil ⓘ
- 1 1/2 teaspoons dried thyme ⓘ
- 1 1/2 teaspoons dried oregano ⓘ
- 1/2 teaspoon dried red pepper flakes ⓘ
- 2 bay leaves ⓘ
- Salt and crushed peppercorns to taste ⓘ
Instructions
- Combine diced carrots, chopped onion, chopped celery, sliced mushrooms, chopped garlic, chicken stock, chopped tomatoes, red lentils, brown rice, dried basil, dried thyme, dried oregano, dried red pepper flakes, and bay leaves in a large pot.
- Bring the mixture to a boil.
- Reduce heat and simmer, stirring occasionally, until lentils and rice are tender, about 45 minutes.
- Add additional stock if needed toward the end of cooking.
- Remove bay leaves before serving.
Tips & Substitutions
For added depth of flavor, consider sautéing the onions, garlic, and mushrooms before adding them to the pot. If you’re out of red lentils, green or brown lentils can be used, but adjust cooking time accordingly. For a heartier version, add chopped kale or spinach toward the end of cooking. This soup can be adapted with Mediterranean recipes by including olives or feta cheese.
Serving Suggestions
Serve the soup piping hot, garnished with fresh herbs like parsley or cilantro for a burst of freshness. It pairs beautifully with crusty bread or a simple side salad. For a complete meal, consider serving it alongside a light dish like Curried Artichoke Salad to complement the flavors.
Storage & Reheating
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Reheat in a pot over medium heat or in the microwave, adding a splash of water or stock if it thickens.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Rice And Lentil Soup contains roughly 425 calories, with 16g protein, 90g carbohydrates, and 11g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (154% of the Daily Value), and dietary fiber (141% of the Daily Value). Note that it is relatively high in sodium, at 1262mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, simply replace the chicken stock with vegetable stock to make the soup vegetarian-friendly. It will maintain great flavor and still be hearty without the meat.
How can I thicken the soup if it's too thin?
If you find the soup too thin, you can blend a portion of it using an immersion blender or regular blender to create a creamier texture. Alternatively, simmering it uncovered for a bit longer will help reduce and thicken the soup.
Can I use different types of rice?
While brown rice is recommended for its nutty flavor and texture, you can substitute it with white rice or quinoa. Just be mindful of cooking times, as they may require less time to cook than brown rice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).