More Great Recipes: Rice | Soup | Vegan

Lentil and Brown Rice Soup

User Avatar
Member since 2017
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

This recipe is easy and yummy and makes a lot. Susan McGarvey

Ingredients You'll Need

5 cups veggie broth or more
3 cups water, or more
1 ½ cups lentils, picked over and rinsed
1 cup long-grain brown rice
1 35-once can tomatoes, drained (save the juice) and chopped
3 carrots, halved lengthwise and cut crosswise into ¼-inch pieces
1 large onion, chopped (1 cup)
1 large stalk celery, chopped (1/2 cup)
3 large cloves garlic, minced (1 tablespoon)
½ tsp. crumbled dried basil
½ tsp. crumbled oregano
½ tsp. crumbled thyme
1 bay leaf
½ cup minced fresh parsley
2 tbsp. cider vinegar, or to taste
Salt, if desired, to taste
Fresh ground black pepper to taste


In a large heavy soup pot combine the broth, water, lentils, rice.

Add tomatoes, reserved tomato juice, carrots, onion, and celery.

Add garlic, basil, oregano, thyme and bay leaf.

Bring to a boil, reduce heat, cover pan, and simmer.

Stir occasionally, for 45 to 55 mins. until the lentils & rice are tender.

Remove and discard the bay leaf.

Stir in the parsley, vinegar, salt, and pepper.

If desired, thin soup with additional tomato juice, hot water or broth.

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart