Best Lentil And Brown Rice Soup Recipes

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ITALIAN RED LENTIL AND BROWN RICE SOUP



Italian Red Lentil and Brown Rice Soup image

Red lentils and brown rice make for a thick vegetarian soup that's full of fiber, filling you up quickly. I came up with this when I only had a few ingredients to work with while in the mood for lentil soup. Top with Parmesan cheese, if desired. Enjoy.

Provided by Sola

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 red onion, coarsely chopped
3 cloves garlic, minced
4 cups vegetable broth
1 (14.5 ounce) can Italian-style diced tomatoes
1 ¼ cups red lentils, rinsed and drained
½ cup uncooked brown rice
1 tablespoon Italian seasoning
1 tablespoon dried celery flakes
1 teaspoon ground white pepper
1 teaspoon dried marjoram
1 ½ tablespoons balsamic vinegar

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in broth, diced tomatoes, red lentils, brown rice, Italian seasoning, celery flakes, white pepper, and marjoram. Bring soup to a boil; reduce heat, cover, and simmer until lentils break down and rice is tender, about 55 minutes.
  • Stir balsamic vinegar into the soup just before serving.

Nutrition Facts : Calories 428 calories, Carbohydrate 66.4 g, Fat 9.3 g, Fiber 12.4 g, Protein 20 g, SaturatedFat 1.1 g, Sodium 651.4 mg, Sugar 8.9 g

LENTIL AND BROWN RICE SOUP



Lentil and Brown Rice Soup image

Healthful and hearty. A good soup to make a lot of and have as a stand-by in the freezer for a quick, nutritious meal.

Provided by evelynathens

Categories     Brown Rice

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

5 cups chicken broth or 5 cups vegetable broth
1 1/2 cups lentils, picked over and rinsed
1 cup brown rice
1 (2 lb) can tomatoes, drained,reserving juice,and chopped
3 carrots, halved lengthwise and cut crosswise into ¼ inch pieces
1 onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1/2 teaspoon crumbled dried basil
1/2 teaspoon crumbled oregano
1/4 teaspoon crumbled dried thyme
1 bay leaf
1/2 cup minced fresh parsley
2 tablespoons cider vinegar
1 lb smoked sausage (optional)

Steps:

  • Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
  • Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
  • Stir in parsley and vinegar and season to taste.
  • Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve

Nutrition Facts : Calories 257.7, Fat 2.7, SaturatedFat 0.6, Sodium 663.4, Carbohydrate 46.2, Fiber 8.3, Sugar 8.2, Protein 13.2

LENTIL AND BROWN RICE SOUP



Lentil and Brown Rice Soup image

Categories     Soup/Stew     Garlic     Onion     Rice     Tomato     High Fiber     Lentil     Carrot     Winter     Gourmet

Yield Makes about 14 cups, serving 6 to 8

Number Of Ingredients 14

5 cups chicken broth
1 1/2 cups lentils, picked over and rinsed
1 cup brown rice
a 32- to 35-ounce can tomatoes, drained, reserving the juice, and chopped
3 carrots, halved lengthwise and cut crosswise into 1/4-inch pieces
1 onion, chopped
1 stalk of celery, chopped
3 garlic cloves, minced
1/2 teaspoon crumbled dried basil
1/2 teaspoon crumbled dried orégano
1/4 teaspoon crumbled dried thyme
1 bay leaf
1/2 cup minced fresh parsley leaves
2 tablespoons cider vinegar, or to taste

Steps:

  • In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.

RED LENTIL AND BROWN RICE SOUP



RED LENTIL AND BROWN RICE SOUP image

Categories     Soup/Stew

Yield 4 servings

Number Of Ingredients 11

1 tbsp olive oil
1/2 c. onions, chopped
1/4 c. celery, chopped
1/4 c. carrots, chopped
2 large garlic cloves, minced
1 tbsp curry powder
6 c. vegetable or chicken stock
1 c. dry red lentils (or brown)
1/3 c. brown rice, rinsed or as per package directions (or barley)
juice of 1 lemon
salt and freshly ground pepper

Steps:

  • Heat oil in heavy, deep saucepan. Add onion, celery and carrot and saute until tender but not brown. Stir in garlic, cook 1 minute longer. Stir in curry powder and cook 3 min. longer. Add stock, bring to a simmer and stir in the lentils and rice (or barley) Bring to a boil, lower to simmer and cook about 1 to 1 1/2 hours until lentils and rice are tender. Add more water or stock as it cooks if too thick Stir in lemon juice, season with salt and pepper just before serving. May sprinkle on chopped parsley or cilantro.

LENTIL AND BROWN RICE SOUP



Lentil and Brown Rice Soup image

The first time I made this soup, I thought our teenage son would turn up his nose. Much to my delight-and surprise-he loved every bite! I know you will, too.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12-14 servings (3-1/2 quarts).

Number Of Ingredients 15

2 quarts water
3/4 cup dried lentils, rinsed
1/2 cup uncooked brown rice
1 envelope onion soup mix
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium carrot, diced
1/2 cup diced celery
1 tablespoon minced fresh parsley
4 chicken bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 tablespoon cider vinegar, optional

Steps:

  • In a Dutch oven or soup kettle, combine all ingredients except vinegar; bring to a boil. Reduce heat; cover and simmer for 35-45 minutes or until lentils and rice are tender, stirring occasionally. Stir in vinegar if desired.

Nutrition Facts : Calories 78 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein.

LENTIL AND BROWN RICE SOUP



Lentil and Brown Rice Soup image

Make and share this Lentil and Brown Rice Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lentil

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup dried brown lentils, rinsed and picked over
1/2 cup long grain brown rice
3 cups chicken broth or 3 cups vegetable broth
4 cups water
2 teaspoons salt
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
fresh ground pepper, to taste
2 garlic cloves, minced
2 stalks celery, chopped
1 small yellow onion, chopped
2 carrots, sliced
1 (14 1/2 ounce) can whole tomatoes, coarsely chopped with juice
1 tablespoon cider vinegar
fresh grated parmesan cheese

Steps:

  • Add lentils to a large soup pot.
  • Add in the next 11 ingredients; stir.
  • Bring to a boil; lower heat to medium-low and simmer, covered for 45 minutes.
  • Add in tomatoes, vinegar, and simmer over low heat, uncovered, for about 15 minutes.
  • Ladle into individual bowls and sprinkle with parmesan cheese.

Nutrition Facts : Calories 165, Fat 1.3, SaturatedFat 0.3, Sodium 894, Carbohydrate 28.8, Fiber 9.2, Sugar 3.6, Protein 9.8

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