Lentil And Brown Rice Soup(Vegetarian Recipe; Serves 6 Or More)
A hearty vegetarian lentil and brown rice soup packed with vegetables and bold flavors, perfect for comforting meals and suitable for all dietary preferences.
Ingredients
- 2/3 cup raw lentils, sorted and rinsed ⓘ
- 1/3 cup raw brown rice ⓘ
- 2 tablespoons olive oil ⓘ
- 2 cloves garlic, minced ⓘ
- 2 tablespoons soy sauce
- 2 bay leaves ⓘ
- 1 small onion, finely chopped ⓘ
- 2 medium carrots, thinly sliced
- 1 large celery stalk, finely chopped ⓘ
- a handful of chopped celery leaves ⓘ
- 14 oz can plum tomatoes, chopped ⓘ
- 1/4 cup dry red wine ⓘ
- 1 teaspoon dried basil ⓘ
- 1 teaspoon paprika ⓘ
- 1/2 teaspoon dried oregano ⓘ
Instructions
- Serve the first 6 ingredients in a soup pot and cover with 6 cups of water.
- Bring to a boil and simmer, covered, over moderate heat for 10 minutes.
- Add all of the remaining ingredients, except salt and pepper.
- Simmer over low heat for 40 to 45 minutes, or until the vegetables, rice, and lentils are tender.
- Add salt and freshly ground pepper to taste.
Tips & Substitutions
For a heartier soup, consider adding diced potatoes or sweet potatoes alongside the other vegetables. If you prefer a spicier kick, toss in some red pepper flakes. You can substitute quinoa for the brown rice for a gluten-free option. Fresh herbs like parsley or cilantro can enhance the flavor; add them just before serving for a burst of freshness.
Serving Suggestions
This lentil and brown rice soup is delicious on its own but pairs beautifully with Tabooley for a refreshing contrast. For a complete meal, serve alongside Vegetable Kebabs or some crusty bread. A sprinkle of fresh herbs on top just before serving can elevate the dish even further.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stove over low heat, adding a splash of water or broth to maintain a nice consistency. This soup also freezes well; just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Lentil And Brown Rice Soup(Vegetarian Recipe; Serves 6 Or More) contains roughly 334 calories, with 7g protein, 55g carbohydrates, and 9g fat. It is an excellent source of iron (104% of the Daily Value), dietary fiber (64% of the Daily Value), and calcium (47% of the Daily Value), and a good source of vitamin C and vitamin A. It also contributes 18g of dietary fiber toward your daily target.
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 other types of lentils for this recipe?
Yes, you can use green or black lentils, but cooking times may vary. Red lentils cook faster and will break down more, creating a creamier texture. Adjust the cooking time accordingly if you choose to substitute.
Is this soup suitable for meal prep?
Absolutely! This soup is perfect for meal prep as it stores well and the flavors deepen over time. Make a large batch and portion it into containers for easy lunches or dinners throughout the week.
How can I make this soup spicier?
To add heat, consider adding diced jalapeños or a dash of hot sauce during cooking. You can also stir in some cayenne pepper or crushed red pepper flakes towards the end of cooking for a more intense spice level.
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).