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1 small white onion - chopped 2 stalks celery - chopped 2 small carrots - chopped 1 cup brown rice - I used jasmine brown rice 1 cup green lentils 4 cups water 2 cups vegetable broth 2 bay leaves 1 tsp dried thyme 1 tsp salt 1 cup frozen spinach 1/3- 1/2 cup frozen peas
Roughly chop veggies and put them in the food processor. Pulse the veggie until they are finely chopped but not pulverized.
Place a large soup pot over medium heat. Spray with coconut oil or add about 1/2 tsp coconut oil to the bottom of the pot. Add veggies to the the pot and cook 2-3 minutes.
Add the lentils, brown rice, water and veggie broth and stir.
Add bay leaves, dried thyme and salt.
Cover the pot and allow to come up to a boil, about 5 minutes.
Lower the heat to low, and let simmer, covered for 30 minutes.
Remove the lid, add the frozen spinach and frozen peas. Let cook 5 minutes.
Amount Per Serving. See serving size in recipe.
Fat 1g Carbohydrates 51g Fiber 13g Sugar 4g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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