Comforting and delicious, this lentil and brown rice soup is vegan, gluten-free, highly nutritious, and super satisfying. Made with simple, pantry-friendly ingredients, it is a hearty and warming soup you will love any time of year! Bonus if you have leftovers which make the best lunches.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Servings: 6
Ingredients
2Tablespoonsextra-virgin olive oil or coconut oil
1large oniondiced
2large carrotspeeled and diced (can leave unpeeled if organic)
2celery stalksdiced
4clovesgarlicminced
1 teaspoon cumin
1teaspoon ground coriander(optional)
1 teaspoon sweet paprika
3sprigs fresh thyme
1teaspoonKosher salt plus more, if needed
1/2teaspoonfreshly ground black pepperto taste
2bay leaves
1/4teaspooncayenne(optional)
1 14 ouncecan crushed (or whole) tomatoesor 3 small plum tomatoes, peeled, cored, and finely chopped
2cupsgreen lentilspicked over and rinsed (*see notes on lentils)
3/4cupuncooked brown rice, rinsed and drained(**see notes if using cooked rice)
8cupslow-sodium vegetable stockor chicken stock, or water
1Tablespoonsherry or red wine vinegar, or lemon juice (optional, but recommended)
2big handfuls baby spinachor kale, or chard (ribs removed), coarsely chopped in large pieces
1teaspoon crushed red pepper flakes(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 and celery and sauté about 3-4 minutes longer. Stir in the garlic, cumin, coriander, paprika, thyme sprigs, salt, black pepper, bay leaves, and cayenne (if using) and sauté for about a minute or until the spices are fragrant.
Add the tomatoes and cook for another minute. Add the lentils and rice and stir to coat. Pour in the stock and bring it all to a boil, stirring to make sure nothing stuck to the bottom.
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 a little more salt and pepper, if needed. Serve hot in bowls, drizzled with olive oil and a sprinkle of crushed pepper flakes, if deisred.
Notes
Lentils:I prefer to use green, black, or Puy lentils. If you use brown lentils, add the rice first, cook for about 10 minutes, then add the lentils. If you use red lentils, use Jasmine rice, or add cooked brown rice to the finished soup. Dried lentils might have tiny pebbles or debris. Here is what I do to clean them; spread lentils on a shallow tray and pick out any tiny rocks or dirt. Then rinse the lentils in a fine-mesh sieve under cold running water. Brown Rice:If you prefer, you can use cooked brown rice and add it to the finished soup. Alternatively, pass the cooked rice around the table and everyone can add it to their soup as they wish.To freeze and reheat: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.