This hearty Lentil and Brown Rice soup is a comforting vegetarian dish that is highly nutritious and super satisfying. Made with simple, pantry-friendly ingredients, it is a comforting and warming soup you will love any time of year! Bonus if you have leftovers which make the best lunches.
A Really Good Lentil Soup
I love a one-pot soup that makes a complete meal all on its own. Packed with nutrient-rich lentils, wholesome brown rice, vibrant vegetables, and fresh greens, this is my favorite soup to make this time of year. A crowd-pleaser that delivers on taste and nutrition, it’s so satisfying you won’t believe it’s meat-free, gluten-free and dairy-free.
Best of all, lentils don’t require soaking so this soup comes together quickly, making it an ideal weeknight dinner. It’s delightful on its own but even better paired with chunks of sourdough bread or warm, homemade naan. Nutritious, simple to prepare, and irresistibly delicious—this soup is the perfect antidote to the chilly season.
Here’s a few more reasons to make this soup:
- Lentils are a convenient pantry ingredient and so good for you! . Originating from Asia and North Africa, lentils are incredibly nutritious and good for you. They are low in fat and high in protein making them a great addition to a plant-based diet. They’re also rich in calcium, iron, potassium and other nutrients and make fantastic, satisfying vegetarian meals. Dried lentils can be stored in a dry place for up to a year which makes them a great pantry staple.
- A satisfying and budget-friendly meal. This is a very filling, meat-less soup that feeds a crowd. The veggies used in this soup are very basic and not expensive. Likewise, you can buy the lentils and brown rice in bulk which makes this a very affordable complete meal that is also very nutritious.
- This recipe makes a lot of soup so it’s perfect for meal prep. I love having delicious soup for days, but it also freezes well so you can have it on hand for busy evenings in the future. If you prefer not to have so much leftover soup, the recipe can be easily halved.
Ingredients And Notes
- French green lentils: Here I used French green lentils which are tinier and a little more peppery tasting than other lentil varieties. They hold their shape really well while cooking and require the same cooking time as brown rice. Don’t confuse them with Puy lentils, which are also French green lentils but a lot more expensive because they have been grown in the Puy region of central France. If you can’t find French green lentils, you can use regular green or brown lentils. Red lentils will not work here as they cook too quickly and turn to mush.
- Brown rice: I like to use brown rice for this soup which requires the same cooking time as the lentils. See below for more info on what other rice you can use.
- Veggies: You could get away with using only onions and garlic for this lentil and brown rice soup. But the addition of carrots and celery make it heartier and more flavourful.
- Canned tomatoes and tomato paste: This soup is not supposed to be very tomato-heavy. A small can of any tomatoes you like is all you need. To keep things easy, I use my favorite canned Mutti Polpa. A good amount of tomato paste is also needed. It adds wonderful depth of flavor to the soup so make sure not to omit it.
- Harissa paste/sauce: This is completely optional but if I have a jar of harissa in my fridge, I love adding it to soups and chilis. Here it adds a peppery, smoky flavor to the earthy lentil soup. Some harissa pastes can be very spicy so don’t add too much if yours is spicy. Start with a tablespoon then go from there.
- Olive oil: Sautéing the veggies in olive oil adds great flavour to the soup. I also like a drizzle over the finished soup.
- Spices and seasoning: Lentils are very earthy and somewhat bland. A few spices can really add great flavour to the soup but feel free to play around with what you have on hand, and simply omit what you don’t have. As long as you season the soup well with salt and pepper, it will be super delicious.
- Liquid: This soup requires a whopping 12 cups of liquid. Boxed broth is great here but a good quality brand can be quite expensive. I am a huge fan of low-sodium Better Than Bouillon which is a super concentrated base that you mix with water. You can use the chicken base or the veggie base which are both made with a ton of veggies and add a lot of delicious flavor to soups, chilis, stir-fries and stews. The open jar also lasts forever in your fridge so you won’t have to stress about using it up quickly. If you can’t find it, go ahead and use 8 cups of broth with 4 cups of water.
- Bay leaves: I like the subtle fragrance bay leaves lend to soups, but they are not essential. Feel free to omit if you don’t have them on hand.
- Fresh herbs: Adding fresh herbs brings lovely freshness to any soup. Here I add a few sprigs of thyme but you can add parsley or oregano if you prefer.
- Leafy greens: Here I used baby spinach but any hearty green such as kale, chard, or collards would be nice.
- Parmesan cheese. This lentil and brown soup does not need cheese to taste delicious. But I must confess, more often than not, I grate a blanket of parmesan cheese over it. So so good! Needless to say, use the real-deal Parm here. If vegan, omit the Parm or use a vegan version.
- Lemon zest, lemon juice, or vinegar. To finish, the soup needs a splash of something acidic to add a high back-note and a bit of oomph. This will also help brighten the strong earthy flavors of the lentils. If I’m using lemon juice, I will also add lemon zest to the soup. If using vinegar, I like a red wine vinegar, or sherry vinegar for the best flavor.
Variations And Substitutions
Rice —> Farro or barley will work just as well as rice. Or you could add a grain already cooked in which case it could be any grain of your choice including quinoa, cous cous, millet or even plain white rice.
Leave out the grain —> If you don’t want to cook the lentils with a grain, simply omit the rice and add another 1/2 cup of lentils.
Add more veggies instead of rice —> For a lower-carb version of this lentil soup, omit the rice and add butternut squash, sweet potatoes, and/or green beans. If using green beans, add them during the last 15 minutes of cooking time.
Add sausage —> I like to keep the base of this soup plant-based and dairy-free soup but my kids love it with the addition of Italian sausage. Just sautée it with the onions until browned, then add the carrots and celery.
How To Make Lentil And Brown Rice Soup
Good To Know
There is a bit of chopping involved but once that is out of the way, the rest comes together easily and quickly. To speed things up, you can give the veggies (including the garlic) a rough chop, then pulse a few times in a food processor until finely chopped.
- Heat oil in a large stock pot over medium heat. Add onions and sauté until slightly softened, about 3 minutes. Stir in the carrots and celery and sauté until softened but not browned. Add the garlic and cook for 1 more minute. Note: If you chopped the veggies in a food processor (see above), simply sauté them all at once until softened, instead.
- Stir in the tomato paste, harissa (if using), and cumin. Cook for 1-2 minutes, or until the tomato paste has darkened in color. Add the bundle of thyme sprigs, bay leaves, chopped tomatoes, lentils and rice. Give everything a stir.
Pour in the broth and more salt. Bring to a boil, stirring to make sure nothing stuck to the bottom, then reduce heat to low, cover, and cook until lentils and rice are tender, about 35 to 40 minutes.
Remove the bay leaves, and thyme sprigs and discard. Sir in the vinegar or lemon juice. Add the spinach and stir until wilted.
Adjust the seasoning by adding a little more salt and pepper, if needed. Ladle hot soup into bowls, drizzled with olive oil and topped with parmesan cheese to taste.
Helpful Tips
- Clean the lentils: Pick over the lentils and remove any small pebbles or debris. Rinse them well in a fine mesh strainer under cold water.
- Rinse the rice: You really should always rinse rice before cooking it. This will get rid of the extra starchiness and will prevent mushy rice fiasco. Rinse it a few times in a bowl with cold water, then drain in a fine mesh strainer.
- Be generous with the seasoning: Avoid a bland soup by seasoning it well. Once cooked, taste and add more salt and pepper as needed. That said, if you used a broth that was not low-sodium, add only a bit of salt.
- Add more or less liquid: This lentil and brown rice soup is phenomenal both thick and brothy. Take it whichever direction you prefer by adding more or less liquid.
Recipe FAQ’s
No, lentils do not need to be soaked. However, much like dried beans, lentils should be picked over for any small rocks, pebbles, or debris, then rinsed well. Brown rice does not need to be soaked either but again, it needs to be rinsed well so it is less starchy. That said, if you have time to soak the brown rice for 1 hour, it will cook a lot faster.
No, it does not. For this recipe, the brown rice and green lentils require the same cooking time (about 40 minutes) so the rice is added at the same time as the lentils. If you are using red lentils to make this soup, however, you will need to cook, or par-cook, the brown rice ahead of time. Red lentils are cooked in about 15 to 20 minutes which doesn’t give the brown rice enough time to cook.
Unfortunately, red lentils will not work here as they cook too quickly and will turn to mush. If you need to use up red lentils, try this delicious red lentil soup instead.
You can use any variety of rice but if you cook it in the soup, it is best to use a variety with a longer cooking time. Jasmine and basmati rice, for example, cook in about 15 minutes so it is best to cook them separately, then add to the finished soup.
Yes! Allow the soup to cool, transfer to freezer safe storage container(s) and freeze for up to 3 months. When ready to use, defrost in the fridge overnight, or thaw for a few hours on the counter. Place in a pot over medium heat until completely warmed through. The rice and lentils will have absorbed a lot of the liquid so you may need to add more stock or water.
Lentils are very earthy and so is brown rice which means they can be quite bland if not seasoned properly. As written, this recipe makes an absolutely delicious soup, but if it tastes a little bland to you, it’s missing seasoning. Add more salt and pepper until it tastes really good. The drizzle of olive oil and Parm cheese when serving, will also up the flavors of this soup.
To Serve
This soup needs little embellishment to be satisfying and delicious. That said, I can’t resist showering it with grated parmesan cheese—SO GOOD! A drizzle of olive oil, crushed red pepper flakes, and flaky salt when serving will also make the soup extra tasty.
If you eat bread, a crusty bread or warm naan would be fabulous.
Stretch any leftovers by serving with a lightly-boiled egg, or topped with sliced avocado (my favorite!).
Storage And Freezing Tips
- To Store: Leftovers can be stored in an airtight container and refrigerated for 4 to 5 days.
- To Freeze: Transfer cooled soup to a freezer-safe container and freeze for up to 3 months. Thaw in refrigerator overnight before reheating.
- For Reheating: Reheat in a saucepan over medium-low heat until warmed through. The rice and lentils will have absorbed a lot of the liquid so you may need to add more stock or water.
Other Plant-based Meals You Might Enjoy
- Instant Pot Barley Minestrone Soup
- Tofu and Bok Choy Stir-Fry
- Khichdi with Vegetables
- Easy Pantry Tomato Soup Recipe
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Thank you!~Sandra
Lentil and Brown Rice Soup
Ingredients
- 2 Tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large onion, diced (see note #1)
- 2 large carrots, peeled and diced (see note #1)
- 2 celery stalks, diced (see note #1)
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, minced (see note #1)
- 3 tablespoons tomato paste
- 2 tablespoons mild Harissa paste/sauce (optional)
- 1 teaspoon ground cumin
- 6 sprigs fresh thyme, preferably tied in a bundle
- 2 bay leaves
- 1 14 ounce can crushed (or whole) tomatoes
- 1 cup French green lentils, picked over and rinsed (see note #2)
- 3/4 cup uncooked brown rice, rinsed and drained (see note #3)
- 12 cups chicken or vegetable broth liquid (see note #4)
- 1 Tablespoon sherry or red wine vinegar, or lemon juice
- 2 big handfuls baby spinach, or kale, or chard (ribs removed), coarsely chopped in large pieces
- 1/2 – 1 cup grated parmesan (optional, for serving)
Instructions
- In a large stock pot, heat the olive oil over medium heat. Add the onions and sauté until slightly softened, about 3 minutes. Add the carrots, celery, 1 teaspoon salt and 1/2 teaspoon pepper. Sauté about 5 – 7 minutes longer. If the vegetables are browning, reduce heat to medium-low. Stir in the garlic and cook for 1 more minute. Note: If you chopped the veggies in a food processor, simply sauté them all at once until softened, instead.
- Stir in the tomato paste, harissa (if using), and cumin. Cook for 1-2 minutes, or until the tomato paste has darkened in color.
- Add the bundle of thyme sprigs, bay leaves, chopped tomatoes, lentils and rice. Give everything a stir, then pour in the broth and 1 1/2 teaspoon salt. Bring to a boil, stirring to make sure nothing is sticking to the bottom, then reduce heat to low, cover, and cook until lentils and rice are tender, about 35 to 40 minutes.
- Remove the bay leaves and thyme sprigs and discard. Stir in the vinegar or lemon juice. Add the spinach and stir until wilted.
- Taste and adjust the seasoning by adding more salt and pepper, if needed. Ladle hot soup into bowls, drizzled with olive oil and topped with parmesan cheese to taste.
Notes
- A note on salt – I only use Diamond Crystal Kosher salt for all my cooking and baking. Other brands, or table salt, might be saltier so err on the side of caution and use a little less.
This recipe was originally published March 2021. It has been updated with minor changes to the recipe and to include more helpful information for your benefit.
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