Ingredients
| Name | Amount (Metric / US) |
|---|---|
| BAY LEAF | 1 large |
| BROWN RICE | 95 g / 0.50 cups |
| CARROT | 1 |
| CELERY STALK | 1 |
| LENTILS | 453.59 g / 1 lb |
| TARRAGON | 0.50 tsps |
| ONION | 1 medium |
| PEPPER | 0.25 tsps |
| VEGETABLE SALT | 10 servings |
| VEGETABLE STOCK | 470 ml / 2 cups |
| WATER | 1.89 l / 8 cups |
Lentil Rice Soup
You can never have too many main course recipes, so give Lentil Rice Soup a try. This recipe makes 10 servings with 204 calories, 13g of protein, and 1g of fat each. For 41 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. It will be a hit at your Autumn event. Head to the store and pick up lentils, pepper, vegetable stock, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an outstanding spoonacular score of 90%. If you like this recipe, you might also like recipes such as Rice and Lentil Soup in a Jar, Lentil And Brown Rice Soup, and Brown Rice, Lentil, And Spinach Soup.
Instructions
- Place lentils in a saucepan and cover with water; soak for a few hours or overnight. Drain and add all ingredients except rice. Cook over low heat, covered, about 1 hour, or till lentils are soft. After 1 hour, add brown rice. Cook longer, stirring occasionally. Remove from heat. With a wooden spoon, crush some of the cooked lentils to thicken soup. Remove bay leaf and cloves before serving.
