LENTIL RICE SOUP
This protein and veggie packed soup is hearty and flavorful and sure to warm your belly and your soul. It's made with simple ingredients, most of which you probably already have in your pantry and fridge. A family favorite!
Provided by Jenn Sebestyen
Time 1h
Number Of Ingredients 15
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.
Nutrition Facts : Calories 336 kcal, Carbohydrate 56 g, Protein 13 g, Fat 6 g, Sodium 713 mg, Fiber 16 g, Sugar 11 g, ServingSize 1.5 cups
LENTIL VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
ITALIAN RED LENTIL AND BROWN RICE SOUP
Red lentils and brown rice make for a thick vegetarian soup that's full of fiber, filling you up quickly. I came up with this when I only had a few ingredients to work with while in the mood for lentil soup. Top with Parmesan cheese, if desired. Enjoy.
Provided by Sola
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in broth, diced tomatoes, red lentils, brown rice, Italian seasoning, celery flakes, white pepper, and marjoram. Bring soup to a boil; reduce heat, cover, and simmer until lentils break down and rice is tender, about 55 minutes.
- Stir balsamic vinegar into the soup just before serving.
Nutrition Facts : Calories 428 calories, Carbohydrate 66.4 g, Fat 9.3 g, Fiber 12.4 g, Protein 20 g, SaturatedFat 1.1 g, Sodium 651.4 mg, Sugar 8.9 g
RICE AND LENTIL SOUP OR STEW
This thick, hearty soup is started with the trilogy of onions, celery, and carrots are sautéed before adding the liquid as to bring out there sweetness. Made with a nice meaty ham bone for lots of flavor. A chipotle pepper in adobo sauce for a nice spiciness.
Provided by Rita1652
Categories White Rice
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 13
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.
LENTIL AND BROWN RICE SOUP
Healthful and hearty. A good soup to make a lot of and have as a stand-by in the freezer for a quick, nutritious meal.
Provided by evelynathens
Categories Brown Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
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
Nutrition Facts : Calories 257.7, Fat 2.7, SaturatedFat 0.6, Sodium 663.4, Carbohydrate 46.2, Fiber 8.3, Sugar 8.2, Protein 13.2
LINA'S AWESOME SMOOTH LENTIL AND VEGGIE SOUP!
There is no other way to describe this soup besides just saying WOW. My mom taught me this recipe and well, my mom is the best cook on the planet. Anything she makes is wonderful. You can enjoy this soup guilt free as it is lower in calories and is loaded with veggies!
Provided by lina1131
Categories Lentil
Time 1h
Yield 1 cup, 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse Lentils and add them to a big cooking pot. Add all the veggies (do not add the parsley). Add the Chicken broth. Cook on medium high for approximately 30 to 40 minutes or until the veggies are very tender. Once the veggies are very tender, take the pot off the stove and set on a heat proof area. Mix the soup with a hand blender until very smooth (You can use a blender but it's just easier with a hand blender). Put the smooth soup back on the stove on a low setting and add the butter and mix until the butter has melted in with the soup. Add your cumin, garlic and salt. Mix into the soup. Finely, add your chopped parsley and mix.
- Serve hot. So good.
Nutrition Facts : Calories 186.2, Fat 1.9, SaturatedFat 1, Cholesterol 3.8, Sodium 24.3, Carbohydrate 32.1, Fiber 12.6, Sugar 2.4, Protein 10.6
CURRIED LENTIL AND VEGETABLE SOUP
A great easy soup, that's packed full of protein and vitamins. Economical to make. To make it gluten free ensure your stock and curry powder are labeled as gluten free. The quality of the stock and vegetables used in this dish will make all the difference to the taste
Provided by Jubes
Categories Lentil
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
- Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
- Add the lentils, cover and simmer for 15 minutes.
- Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
- Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
- For Vegetarian use the vegetable broth.
Nutrition Facts : Calories 184, Fat 5.3, SaturatedFat 0.7, Sodium 50.2, Carbohydrate 25.6, Fiber 11.8, Sugar 3.6, Protein 9.8
SLOW COOKER LENTIL AND RICE SOUP
Very easy and very thrifty. Use any combination of liquids, (ex-more broth, no water) but make sure you have 6 cups.
Provided by ASRing
Categories Clear Soup
Time 7h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a small slow cooker. Cover and cook on low for 7 to 8 hours or until lentils and rice are cooked.
LENTIL, RICE, AND VEGGIE SOUP
A recipe I came up with for lentils. Makes a large pot for lots of leftovers or to feed lots of people. High-fiber, healthy.
Provided by clashcity19
Categories Medium Grain Rice
Time 1h
Yield 6-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 223.2, Fat 3.1, SaturatedFat 0.5, Sodium 179.3, Carbohydrate 41.9, Fiber 6.1, Sugar 5.4, Protein 7.4
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