Lentil And Brown Rice Soup
A hearty, flavorful lentil and brown rice soup packed with vegetables and herbs, perfect for nourishing, vegetarian meals with comforting tomato and spice notes.
Ingredients
Instructions
- In a heavy Dutch oven or stock pot, combine crushed tomatoes, vegetable juice, water, lentils, brown rice, carrots, onion, garlic, basil, oregano, and thyme.
- Bring to a boil and then reduce the heat to simmer, covered, stirring occasionally, for 45 minutes to an hour until the lentils and rice are tender.
- Discard the bay leaf.
- Stir in salt, pepper, and vinegar to taste.
- Serve hot, optionally with a green salad and crusty bread.
Tips & Substitutions
For a heartier soup, consider adding chopped kale or spinach towards the end of cooking. If you prefer a spicier kick, add a pinch of red pepper flakes. You can substitute the brown rice with quinoa for quicker cooking. If you have leftover vegetables, such as bell peppers or zucchini, they can be great additions as well.
Serving Suggestions
This soup is delicious served hot with a squeeze of lemon on top for brightness. It pairs beautifully with a side of Marinated Broccoli Chunks or a fresh green salad for a complete meal. Enjoy it with warm crusty bread or as a starter for any Mediterranean recipes you might be preparing.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stovetop over medium heat, adding a splash of water or vegetable broth to loosen the soup if it thickens. It can also be frozen for up to 3 months; just make sure to leave some space in the container for expansion.
Nutrition & Diet Analysis (per serving)
Each serving of Lentil And Brown Rice Soup contains roughly 1350 calories, with 46g protein, 311g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (571% of the Daily Value), iron (222% of the Daily Value), and vitamin A (198% of the Daily Value). Note that it is relatively high in sodium, at 1187mg per serving (52% 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 use dried lentils instead of canned?
Yes, dried lentils are perfect for this recipe! Just make sure to rinse and sort them before adding them to the pot. They will cook down nicely during the simmering process. Adjust the cooking time if necessary, as dried lentils may take a bit longer to become tender.
How can I make this soup spicier?
To add more heat, consider incorporating diced jalapeños or a dash of hot sauce while it simmers. You can also sprinkle in some cayenne pepper or use spicy vegetable juice instead of regular. Adjust to your heat preference gradually to avoid overpowering the soup.
Is this soup suitable for meal prep?
Absolutely! This soup is great for meal prep as it keeps well in the refrigerator and even improves in flavor after a day. Portion it out in containers for easy grab-and-go lunches, or freeze batches for quick dinners. Just remember to leave space for expansion when freezing.
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).