Hearty Brown Rice Lentil Soup

Brown rice lentil soup in a white bowl with spoons on the side.

Hearty brown rice lentil soup is easy to make and the perfect lunch or dinner recipe. Naturally gluten free, vegan and dairy free this soup is budget friendly and so filling.

Course Soup

Cuisine American

Keyword brown rice lentil soup, Lentil Soup

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 448kcal

Author Samantha Rowland

Cost $5.25 Recipe/$1.31 Serving

Ingredients

1 medium white onion, chopped $0.33
1/2 cup celery, chopped $0.25
1 cup carrots, sliced $0.22
1 cup brown jasmine rice (dry) $0.47
1 cup green lentils (dry) $0.75
4 cups water $0.00
4 cups vegetable broth $1.75
2 bay leaf $0.20
1.5 tsp sea salt $0.08
1 tsp dried thyme $0.10
1 tsp garlic powder $0.10
1 cup frozen spinach $0.50
1 cup frozen peas $0.50

Instructions

Chop the veggies.
Place a large soup pot over medium heat. Spray with avocado oil (or olive oil spray) or add 1 tablespoon olive oil or avocado oil. Add veggies to the the pot and cook 5-6 minutes.
Add the dry lentils, brown rice, water, vegetable broth, bay leaves, dried thyme, garlic powder and salt. Stir well
Cover the pot and allow to come up to a boil.
Lower the heat to low, and let simmer, covered for 30 minutes.
Remove the lid, add the frozen spinach and frozen peas. Stir well.
Serve immediately

Notes

Can you use cooked rice in this soup?

Yes, if you have leftover rice, you can add it to the soup in the last 10 minutes of simmering the lentils. You would only need 6 cups of liquid instead of 8 if you already have cooked rice.

1 cup of dry brown jasmine rice makes approximately 3 cups of cooked rice. You would want to add about 3 cups of cooked rice to the simmering soup to replace the 1 cup dry in the recipe.

Can you used cooked lentils (or another cooked bean)?

Yes, if you have cooked lentils (or want to use cooked beans instead of dried lentils) add them in the last 10 minutes of simmering the soup. You would only need 6 cups of liquid instead of 8 since you have already cooked the lentils.

1 cup of dry lentils makes about 2 cups of cooked lentils. You would want to add 2 cups of cooked lentils (or another cooked bean) to replace the 1 cup of dry in the recipe.

Storage:

Fridge: Store extra soup in the fridge for 4-5 days in a well sealed container.
Freezer: Store extra lentil rice soup in the freezer for up to 5 months. To make it easier to get out just one serving of soup at a time, I recommend freezing the soup in 1-2 cup portions. I use my Soupercubes for this. Once frozen, you can pop them out of the silicone and right into a freezer safe bag. Be sure to label the bag with the name of the soup, the date, and the best by date.

Nutrition