Hearty Lentil & Brown Rice Soup
A comforting, nourishing soup made with lentils, brown rice, and vegetables. This hearty recipe is filling, budget-friendly, and perfect for meal prep, cozy dinners, or healthy lunches.
- Prep Time: 15 MINUTES
- Cook Time: 50 MINS
- Total Time: 1 hour 5 minutes
- Yield: 6-8 SERVINGS 1x
- Category: SOUP
- Method: STOVETOP
- Cuisine: American
- Diet: Vegetarian
Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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1 cup dried brown or green lentils, rinsed
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1 (14.5 oz) can diced tomatoes
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6 cups water or vegetable broth
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2 bay leaves
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1 teaspoon salt, plus more to taste
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1/2 teaspoon black pepper
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1 cup cooked brown rice
Optional:
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1/2 teaspoon dried thyme
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2 cups fresh spinach or kale
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Fresh lemon juice, for serving
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
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Stir in garlic and cook for 30 seconds until fragrant.
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Add lentils, diced tomatoes, water or broth, bay leaves, salt, and pepper. Stir to combine.
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Bring to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes, or until lentils are tender.
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Stir in the cooked brown rice and any optional greens. Cook for an additional 5 minutes.
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Remove bay leaves. Taste and adjust seasoning as needed.
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Serve warm with a squeeze of lemon juice if desired.
Notes
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Cook the brown rice separately to prevent the soup from becoming overly thick.
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This soup thickens as it sits; add extra broth or water when reheating if needed.
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Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Find it online: https://www.firsthomelovelife.com/lentil-brown-rice-soup/