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Lentil and Brown Rice Soup

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.
  • Total Time
    Prep: 20 min. Cook: 35 min.
  • Makes
    12-14 servings (3-1/2 quarts)

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

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