If you’ve never worked with lentils, they can be a little intimidating. Kind of like using dried beans for the first time. However, it turns out that lentils are surprisingly easy if you just have a recipe to follow!
So, let’s get started!
Lentil and Brown Rice Soup Recipe
Makes 6 servings
3/4 cup brown rice
1 cup dried lentils (NOTE: I used green lentils, which are really versatile, but I imagine you can use which ever variety you like the best.)
1 onion, chopped
1/2 cup chopped celery
2 carrots, peeled and sliced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
3 cups chicken broth (NOTE: I used vegetable broth.)
1 can (14 ounces) crushed tomatoes
1 tablespoon cider vinegar
salt and pepper, to taste
How to Make Lentil and Brown Rice Soup
All of the ingredients for Lentil and Brown Rice Soup. I added some purple carrots.
In a large stockpot or Dutch oven, combine the rice, lentils, onion, celery, carrots …
It’s like “healthy” in a pot.
Add basil, oregano, thyme, bay leaf, chicken broth, and tomatoes …
A whole bunch of healthy.
Bring to a boil and reduce the heat.
Cover and simmer for 1 hour, or until the lentils and rice are tender.
Insert Jeopardy! theme song here.
Remove and discard the bay leaf.
Stir in the vinegar and season with salt and pepper.
Less soup and more stew—but pretty darn delicious!
As you can see, my final dish was far less soup than a really hearty stew. About 40 minutes into simmering, I noticed all of my liquid was almost gone, but my rice and lentils were still a bit crunchy. I added another 3/4 cup of vegetable broth, stirred, and let everything simmer for another 20 minutes to give the rice and lentils time to finish cooking.
Even though this recipe turned out far less soup-like than I would have thought, it was completely delicious—full of flavor and nice textures that are perfect for a winter evening at home.