Description

Lentil and Brown Rice Soup is a hearty, nutritious, and comforting meal that’s packed with fiber, protein, and vibrant flavors. Made with simple pantry ingredients like lentils, brown rice, vegetables, and a splash of vinegar or lemon juice, this soup is both filling and healthy. Perfect for a weeknight dinner or meal prep, it’s an easy-to-make dish that will satisfy your hunger and warm your soul.

Ingredients

For the Soup:

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)

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Instructions

Sauté the Vegetables: In a large stockpot, heat olive oil over medium heat. Add onion, carrots, and celery. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Sauté for about 5-7 minutes until vegetables soften. Stir in garlic and cook for another minute.
Add the Spices and Tomato Paste: Stir in tomato paste, harissa (if using), and cumin. Cook for 1-2 minutes until tomato paste darkens in color.
Add the Lentils and Rice: Add thyme bundle, bay leaves, crushed tomatoes, lentils, and rice. Stir to combine. Pour in broth and season with 1 1/2 teaspoons salt. Bring to a boil, reduce heat to low, cover, and simmer for 35-40 minutes, until lentils and rice are tender.
Finish the Soup: Remove bay leaves and thyme sprigs. Stir in vinegar or lemon juice. Add spinach (or kale or chard) and cook for an additional 5 minutes, until greens are wilted.
Season and Serve: Taste and adjust seasoning with more salt and pepper. Ladle soup into bowls, drizzle with olive oil, and top with grated parmesan, if desired.

Notes

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.
Protein Options: Add cooked chicken, sausage, or chickpeas for added protein.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean