Lentil Rice Soup
You can never have too many main course recipes, so give Lentil Rice Soup a try. This recipe makes 10 servings with 204 calories, 13g of protein, and 1g of fat each. For 41 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. It will be a hit at your Autumn event. Head to the store and pick up lentils, pepper, vegetable stock, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an outstanding spoonacular score of 90%. If you like this recipe, you might also like recipes such as Rice and Lentil Soup in a Jar, Lentil And Brown Rice Soup, and Brown Rice, Lentil, And Spinach Soup.
Ingredients
bay leaf
1 large
brown rice
0.5 cup
carrot
1
celery stalk
1
lentils
1 lb
tarragon
0.5 teaspoon
onion
1 medium
pepper
0.25 teaspoon
vegetable salt
10 servings
vegetable stock
2 cups
water
8 cups
Cooking in Steps
-
1Place lentils in a saucepan and cover with water; soak for a few hours or overnight.
lentils
water
sauce pan -
2Drain and add all ingredients except rice. Cook over low heat, covered, about 1 hour, or till lentils are soft. After 1 hour, add brown rice. Cook longer, stirring occasionally.
brown rice
lentils
rice
-
3Remove from heat. With a wooden spoon, crush some of the cooked lentils to thicken soup.
cooked lentils
wooden spoon -
4Remove bay leaf and cloves before serving.
bay leaves
clove
