Lentil and Brown Rice Soup Recipe

5 4 4
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Lentil and Brown Rice Soup Recipe

Read Reviews
5 4 4
Publisher Photo
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.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

Ingredients

  • 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

Directions

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. Yield: 12-14 servings (3-1/2 quarts).
Originally published as Lentil and Brown Rice Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p14

Nutritional Facts

1 cup: 78 calories, 1g fat (0 saturated fat), 0 cholesterol, 624mg sodium, 15g carbohydrate (2g sugars, 4g fiber), 4g protein.

  • 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
  1. 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. Yield: 12-14 servings (3-1/2 quarts).
Originally published as Lentil and Brown Rice Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p14

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puffybloomers User ID: 1501090 241416
Reviewed Jan. 9, 2016

"It was really good. great when you are trying to lose weight and eat healthier"

MY REVIEW
Bonnette23 User ID: 4903706 21520
Reviewed Feb. 25, 2012

"I forgot to add- the leftovers get very thick, so I add some water while re-heating. Just eyeball the amount by how thick you like it."

MY REVIEW
Bonnette23 User ID: 4903706 46367
Reviewed Feb. 25, 2012

"One of my husbands favorites. I add a pound or so of browned sausage, and make my own onion soup mix to avoid the garbage found in pre-packaged ones. My kids like this with a dollop of sour cream and some shredded cheddar cheese."

MY REVIEW
nickisix User ID: 4311186 74795
Reviewed Feb. 7, 2011

"This taste fabulous even though it's so nutritious and it warms you heart and soul! It was a requested recipe when I took it to a "souper" bowl party."

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