Brown Rice Lentil Soup Recipes

BROWN RICE-LENTIL SOUP

Steps:

• Measure salt into a small bowl.
• Heat oil in a large pot.
• Add diced pork and a sprinkle of salt.
• Cook, stirring, over medium-high heat until browned.
• Stir in the celery, onion, garlic, carrots, and a sprinkle of salt.
• Stir and cook until they start to soften, about 10 minutes.
• Stir in water and lentils.
• Bring to a boil.
• Reduce heat and cook, covered, for 20 minutes.
• Stir in the tomatoes, brown rice, remaining salt, pepper, cumin, and pepper flakes.
• Bring just to a boil.
• Reduce heat, cover, and simmer for 45- 60 minutes, until done.

LENTIL AND BROWN RICE SOUP

Steps:

• In a Dutch oven or soup kettle, combine all ingredients except vinegar; bring to a boil. Reduce heat; cover and simmer for 35-45 minutes or until lentils and rice are tender, stirring occasionally. Stir in vinegar if desired.

LENTIL AND BROWN RICE SOUP

Steps:

• Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
• Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
• Stir in parsley and vinegar and season to taste.
• Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve

ITALIAN RED LENTIL AND BROWN RICE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in broth, diced tomatoes, red lentils, brown rice, Italian seasoning, celery flakes, white pepper, and marjoram. Bring soup to a boil; reduce heat, cover, and simmer until lentils break down and rice is tender, about 55 minutes.
• Stir balsamic vinegar into the soup just before serving.

BROWN LENTIL SOUP RECIPE

Steps:

• Heat oil and throw in the dry spices (bay leaf, Asafoetida, dried red chili, cumin)
• Add your veggies along with spices (turmeric, coriander, cumin, smoked paprika, salt, and sugar). Stir Well. Cook until fragrant for 3-4 min
• Add vegetable stock along with brown lentils. Scrape off anything which might have got stuck to the bottom of the pan. Stir well. And cover cook for 30-35 minutes at low heat. Stir after 15-minutes to scrape off the edges and mix it well.
• Top with chopped cilantro, shredded coconut, soaked raisins, and butter.

BROWN RICE AND LENTILS

Steps:

• Preheat a medium saucepan or large skillet over medium heat. Add the onion and sauté for 2-3 minutes or until the onions are soft and begin to just turn brown.
• Add the rice, lentils, water (vegetable broth), and salt and pepper. Increase to medium-high heat. Bring everything to a boil then lower heat, cover, and simmer.
• Cook for 45 minutes or until the rice and lentils are tender and the liquid has been absorbed. Keep in mind, depending on your appliance or cookware, the cook time may vary.
• Remove from the heat and let sit for 10 minutes before serving.

LENTIL RICE SOUP

Steps:

• Heat the oil in a soup pot over medium heat on the stove. Sauté the diced onion for 5 to 6 minutes until soft and translucent.
• Add the garlic, dried thyme and black pepper and sauté 1 minutes. Add the celery and carrots and cook another 5 minutes so they start to soften.
• Add the lentils, rice, tomatoes, coconut aminos and broth. Stir well. Bring to a boil, stir again, cover, reduce heat and simmer 30 to 40 minutes until the lentils and rice are tender, but not mushy.
• Add the salt, fresh lemon juice, and chopped parsley. Taste and adjust seasoning as necessary.

LENTIL AND BROWN RICE SOUP

Steps:

• In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.