Lentil and Brown Rice Soup

This hearty and nutritious Lentil and Brown Rice Soup is perfect for any time of year. Made with simple, pantry-friendly ingredients, it’s comforting, satisfying, and packed with vegetables, lentils, and brown rice. The addition of spinach or kale adds a pop of green, while a splash of vinegar or lemon juice brightens the flavor. Whether you’re looking for a wholesome weeknight meal or meal prep for the week, this soup is a nourishing option you’ll love.

Why You’ll Love This Recipe

Lentil and Brown Rice Soup is the ultimate comfort food that’s both filling and nutritious. Packed with fiber, protein, and vitamins, it’s a wholesome, plant-based meal that will leave you feeling satisfied. The depth of flavor from the sautéed vegetables, tomato paste, and spices, combined with the heartiness of lentils and brown rice, makes this soup incredibly satisfying. Plus, it’s easy to prepare, and leftovers taste even better the next day!

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 large onion, diced (see note #1)

• 2 large carrots, peeled and diced (see note #1)

• 2 celery stalks, diced (see note #1)

• Kosher salt and freshly ground black pepper

• 4 cloves garlic, minced (see note #1)

• 3 tablespoons tomato paste

• 2 tablespoons mild Harissa paste/sauce (optional)

• 1 teaspoon ground cumin

• 6 sprigs fresh thyme, preferably tied in a bundle

• 2 bay leaves

• 1 (14-ounce) can crushed (or whole) tomatoes

• 1 cup French green lentils, picked over and rinsed (see note #2)

• 3/4 cup uncooked brown rice, rinsed and drained (see note #3)

• 12 cups chicken or vegetable broth (see note #4)

• 1 tablespoon sherry or red wine vinegar, or lemon juice

• 2 big handfuls baby spinach, or kale, or chard (ribs removed), coarsely chopped in large pieces

• 1/2–1 cup grated parmesan (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Vegetables: In a large stockpot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Sauté for about 5-7 minutes, or until the vegetables soften. Stir in the garlic and cook for 1 more minute.

2. Add the Spices and Tomato Paste: Stir in the tomato paste, harissa (if using), and cumin. Cook for 1-2 minutes until the tomato paste darkens in color.

3. Add the Lentils and Rice: Add the thyme bundle, bay leaves, crushed tomatoes, lentils, and rice to the pot. Stir everything to combine. Pour in the broth and season with 1 1/2 teaspoons salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 35-40 minutes, or until the lentils and rice are tender.

4. Finish the Soup: Remove the bay leaves and thyme sprigs and discard them. Stir in the vinegar or lemon juice. Add the chopped spinach (or kale or chard) and cook for an additional 5 minutes, until the greens are wilted.

5. Season and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls, drizzle with olive oil, and top with grated parmesan, if desired.

Servings and timing

This recipe serves 6 to 8.

• Prep time: 20 minutes

• Cook time: 1 hour

• Total time: 1 hour 20 minutes

Variations

• Different Greens: You can use other greens like kale, collard greens, or Swiss chard for different textures and flavors.

• Add More Vegetables: Feel free to add other vegetables like bell peppers, zucchini, or potatoes to make the soup even heartier.

• Add Protein: If you prefer a protein boost, you can add cooked chicken, sausage, or even chickpeas for added substance.

Storage/reheating

This soup stores well in the refrigerator for up to 3-4 days. To reheat, place it in a saucepan over medium heat and stir occasionally until warmed through. You may need to add a little extra broth or water as the lentils and rice absorb liquid over time.

To freeze: Let the soup cool completely, then transfer it to an airtight container or freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop. You may need to add extra broth or water as it thaws.

FAQs

Can I use other types of lentils?

Yes! While French green lentils are ideal because they hold their shape, you can substitute them with brown lentils or even red lentils. If using red lentils, reduce the cooking time and add cooked rice to the soup after it’s finished cooking.

Can I use cooked rice instead of uncooked brown rice?

Yes, you can add cooked rice at the end of the cooking process instead of using uncooked rice. Add it when the lentils are cooked, and let it warm through for a few minutes.

Can I make this soup spicier?

If you like more spice, increase the amount of Harissa or add a pinch of red pepper flakes. You can also add a fresh chopped chili for extra heat.

Is this soup vegetarian?

Yes, this soup is vegetarian. To make it vegan, simply omit the parmesan cheese when serving.

How can I make this soup even heartier?

For a heartier version, add more vegetables like potatoes, parsnips, or sweet potatoes, or toss in a can of drained beans like cannellini or chickpeas.

Conclusion

Lentil and Brown Rice Soup is the perfect comforting meal that’s both hearty and healthy. It’s packed with fiber, protein, and a wealth of flavors from fresh vegetables, spices, and a tangy finish from vinegar or lemon juice. Whether you enjoy it on a cold day or prepare it in advance for meal prep, this soup is sure to satisfy your hunger and warm your soul.