lentil and brown rice soup recipe
Try this lentil and brown rice soup recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 3 cloves garlic minced
- sea salt and freshly ground black pepper
- 2 sprigs fresh thyme
- 1 large onion diced
- 3 large carrots peeled and diced
- 3 celery stalks diced
- 3 tablespoons unrefined cold-pressed extra-virgin olive oil or c
- 1 pound fresh tomatoes peeled, seeded and chopped or 1 14.5-ounce can, drained ( i used 1/2 box pomi)
- 8 cups chicken stock vegetable stock, turkey stock, or water
- 2 cups french lentils picked over and rinsed
- 2 big handfuls spinach kale or chard (ribs removed), coarsely chopped in large pieces
- 1/2 up brown rice cooked according to package directions
- Carbohydrate 26.1120276273236 g
- Cholesterol 14.400000012173 mg
- Fat 6.00975309736922 g
- Fiber 2.32476358763905 g
- Protein 13.4593616172254 g
- Saturated Fat 1.58980148425252 g
- Serving Size 1 1 Serving (616g)
- Sodium 740.971702892749 mg
- Sugar 23.7872640396846 g
- Trans Fat 0.471306697165844 g
- Calories 213 calories
Heat oil in a large stock pot over medium heat. Add carrots, celery, onion and garlic and cook, stirring until tender. Stir in tomatoes and cook for a minute. Add stock, lentils, uncooked brown rice (if you’re adding it here), thyme and 2 teaspoons salt.Bring to a boil, reduce heat to a simmer and cook until lentils are tender, about 45 minutes.Pull out the thyme sprigs and discard. Add greens and stir until wilted.Season to taste with salt and pepper. If you didn’t add raw brown rice to the pot with your lentils, add the cooked brown rice to the pot now or put a little in each bowl and ladle the soup on top.
