Lentil and Rice Soup

This easy vegetarian lentil and rice soup is crazy flavorful and loaded with healthy veggies. It's hearty and filling enough to be a main dish or you can pair a cup of this tasty soup with with a sandwich or side salad! Recipe yields 6 cups or 3 bowls of soup.

Course Soup

Cuisine American, Vegetarian

Keyword Lentil and Rice Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 169kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1 small yellow onion
2 carrots
2 celery ribs
2-3 cloves fresh garlic
2 tsp olive oil
¾ tsp Italian seasoning blend*
½ tsp salt
¼ tsp black pepper
¼-½ tsp crushed red pepper
4 cups vegetable broth
14.5 ounce can of crushed fire roasted tomatoes
½ cup dried lentils (brown or green)
½ cup uncooked white rice
2 dried bay leaves

OPTIONAL EXTRAS

warmed baguette or garlic bread for dunking
freshly grated parmesan cheese for topping
chopped parsley, spinach, or kale to swirl in at the end

Instructions

Peel and dice onion and carrots. Finely chop celery. Smash and peel garlic, then mince.
Heat a large dutch oven (or heavy duty pot) to medium-high heat with 2 tsp olive oil. Once oil is hot, add onion, carrot, and celery and saute until vegetables are tender, approx. 7 minutes.
Next add minced garlic, Italian seasoning, salt, and pepper and cook for an additional minute, stirring the whole time to prevent sticking.
Add broth and crushed tomatoes (juices and all) then stir in dried lentils, uncooked rice, and bay leaves then bring pot to a boil.
Once soup is vigorously bubbling, reduce heat to a low simmer and cover. Set a timer and cook for 30 minutes.
Remove lid and stir well. Scoop out bay leaves when you come across them stirring the soup. Give soup a taste test to ensure the rice and lentils are tender and cooked through. Add any additional salt, pepper, or Italian seasoning to taste.
Ready to eat? Ladle into cups or bowls and enjoy piping hot with your choice of optional extras. Enjoy!

Notes

Depending on preference, you're welcome to use vegetable broth or chicken broth here. Sodium content will vary based on vegetable broth used as well as salt added. I typically grab low-sodium veggie broth when it’s on sale and also use salt-free *Mrs. Dash Italian seasoning blend* for my soups. Adjust salt and pepper to taste at the end and enjoy!

For a brothier soup, feel free to add a little extra broth or even some water at the end. Then add any extra spices needed to compensate.

Nutrition Facts below are estimated per cup of soup using an online recipe nutrition calculator. Adjust as needed based on added toppings/swaps and enjoy!

Nutrition