Leftover Lentil Rice Soup Food

LENTIL AND BROWN RICE SOUP

Steps:

• Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
• Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
• Stir in parsley and vinegar and season to taste.
• Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve

LENTIL RICE SOUP

Steps:

• Heat the oil in a soup pot over medium heat on the stove. Sauté the diced onion for 5 to 6 minutes until soft and translucent.
• Add the garlic, dried thyme and black pepper and sauté 1 minutes. Add the celery and carrots and cook another 5 minutes so they start to soften.
• Add the lentils, rice, tomatoes, coconut aminos and broth. Stir well. Bring to a boil, stir again, cover, reduce heat and simmer 30 to 40 minutes until the lentils and rice are tender, but not mushy.
• Add the salt, fresh lemon juice, and chopped parsley. Taste and adjust seasoning as necessary.

LENTIL, RICE, AND VEGGIE SOUP

Steps:

• Heat oil or butter and saute onion and garlic for 3 minutes.
• Add chicken broth, celery, carrots, cabbage, and tomato along with about 2 cups of water. Bring to a boil and allow to simmer about 2 minutes.
• Add rice and lentils. Continue adding appropriate amount of water and then season, to taste, with the powdered bullion, cumin, curry, and salt & pepper.
• Bring to a boil and reduce heat to medium to simmer.
• Stir occasionally, adding more water/spices/seasoning as needed.
• Simmer for at least 45 minutes or until lentils are soft and rice is cooked.

INSTANT POT® LENTIL AND RICE SOUP

Steps:

• Soak lentils and rice in cold water to cover for at least 30 minutes. Rinse and drain. Set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and saute carrots, celery, and onion until softened, 5 to 7 minutes. Stir in coriander, salt, thyme, rosemary, pepper, and chili powder. Stir in drained rice and lentils. Pour in water; add lemon zest. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid.
• Stir in lemon juice. Taste and adjust seasonings. Serve.

RICE AND LENTIL SOUP OR STEW

Steps:

• In a large heavy pot heat oil.
• Add celery, carrots, onions, and garlic sauté till slightly browned, about 5 minutes.
• Mix in spices and bay leaf.
• Add water, scraping the brown goodness from the bottom of the pot.
• Add ham bone, tomatoes and chipotle; bring to a boil and then simmer for 1 hour.
• Add lentils; cook for 15 minutes and then add rice. Cook for 30 more minutes.
• You can thin if you like with liquid either chicken stock of water. Water would be just fine because there is plenty of flavor.