Lentil and Brown Rice Soup

Lentil and rice soup with a spoon on a wooden table.

Course Main Course

Cuisine American

Keyword Brown Rice, Broth, Lentils, Lentil Soup, Soup, Apple Cider Vinegar, Onion, Garlic Cloves, Carrots, Carrot, Celery, Garlic, Thyme, Vegetable Broth, Spinach, Tomatoes, Oregano, Basil, Chicken Broth

Dietary Need Vegetarian, Gluten Free

Cooking Method Stovetop

Prep Time 20

Cook Time 55

Total Time 1 15

Servings

Calories 403kcal

Author From Food.com

Equipment

Stovetop
Large Pot

Ingredients

5 cups Broth Chicken or vegetable
1½ cups Lentils Rinsed
1 cup Brown Rice Dry
2 pounds Tomatoes Chopped; low-sodium (if using canned tomatoes)
3 Carrots Medium to Large Carrots, peeled, cut into rounds
1 Onion Medium to Large, chopped
1 Celery Stalk Chopped
3 Garlic Cloves Peeled, chopped
½ teaspoon Basil Dried
½ teaspoon Oregano Dried
¼ teaspoon Thyme Dried
1 Bay Leaf
1 cup Spinach Or other leafy green
2 Tablespoons Apple Cider Vinegar

Instructions

In large pot: Combine broth, 3 cups water, lentils, rice, chopped tomatoes with juice, carrot rounds, chopped onion, chopped celery, chopped garlic, basil, oregano, thyme, and bay leaf. (Do NOT add leafy green or vinegar).
Bring to boil, simmer (covered), stirring occasionally, until lentils and rice are tender- about 45 to 55 minutes
Stir in the leafy greens and vinegar. Serve while hot.

Nutrition