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Lentil and Rice Soup
Savor the comfort of this heartwarming lentil and rice soup, packed with nutritious ingredients. Perfect for a chilly day or a nourishing family meal.
Course
Soup
Cuisine
Middle Eastern
Keyword
lentils, rice
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
Calories
1107
kcal
Author
Corrie
Ingredients
1
cup
lentils
½
cup
rice
2
medium carrots
diced
1
large onion
diced
3
cloves
garlic
minced
6
cups
vegetable broth
Salt and pepper to taste
1
teaspoon
dried thyme
1
teaspoon
dried oregano
Olive oil for sautéing
Instructions
Rinse the lentils under cold water.
In a large pot, heat some olive oil over medium heat. Add the onion, carrots, and garlic, and sauté until softened.
Add the lentils, rice, vegetable broth, thyme, oregano, salt, and pepper. Bring to a boil.
Reduce heat, cover, and simmer for about 40 minutes, or until the lentils and rice are cooked.
Adjust the seasoning if necessary, and serve warm.
Notes
Make sure to rinse the lentils before adding them to the soup to remove any dirt or dust.
Chop the carrots and onions into small, even pieces to ensure they cook uniformly.
If you like your soup with a bit more spice, consider adding a pinch of red pepper flakes or cayenne pepper.
The soup will thicken as it sits. Add more water or vegetable broth to adjust the consistency to your liking.
This soup is a great make-ahead meal and can be stored in the fridge for up to a week.
Nutrition
Calories:
1107
kcal
|
Carbohydrates:
212
g
|
Protein:
57
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
5659
mg
|
Potassium:
2009
mg
|
Fiber:
61
g
|
Sugar:
16
g
|
Vitamin A:
3151
IU
|
Vitamin C:
12
mg
|
Calcium:
201
mg
|
Iron:
17
mg