Vegan Lentil Rice Soup Recipes

VEGAN LENTIL SOUP RECIPE (8 MAIN INGREDIENTS!)

Vegan Lentil Soup Recipe (8 Main Ingredients!) image

This Vegan Lentil Soup recipe is so incredibly easy to make using very basic pantry staple ingredients! It is a 1 pot meal and 8 easy to find ingredients. This lentil soup recipe is packed with plant-based protein, low-fat, oil-free and is simple to make, not to mention loaded with delicious flavor!

Provided by Brandi Doming

Number Of Ingredients 14

Ingredients

1 cup (200g) dry green lentils
1 packed cup (160g) white or yellow onion
3 large carrots, peeled & sliced 1/4 inch thick
2 tablespoons Italian seasoning
1 tablespoon garlic powder
1 teaspoon fine salt
1/2 teaspoon ground black pepper
3 cups low-sodium vegetable broth
1 cup water
5 tablespoons (75g) tomato paste
1 tablespoon (15g) dark balsamic vinegar
4-5 large handfuls of fresh spinach leaves (OR omit if you don't have any. It does add lovely texture and nutrition though.)
Optional toppings: red pepper flakes and green onions
I use this scale.

Steps:

Make sure to sort through and remove any debris from the lentils. Also, SOAKING THEM first makes these cook in just about 15 minutes!
I chose to soak my lentils in a bowl filled with water for 2-4 hours because of better digestion. I have less bloating and tummy aches when I soak my lentils first, but this can totally be skipped if you don't want to soak them.
Rinse the lentils thoroughly even if you soaked them or not.
To a large pot, add about a 1/2 cup of water over medium heat. Once hot, add the onion and carrots and cook for 5-8 minutes, stirring occasionally, until the onions are translucent and the carrots are almost fully tender.
Add the Italian seasoning, garlic powder, salt and pepper and stir for about 30 seconds to toast them and absorb any residual liquid left.
Add the vegetable broth, the 1 cup of water and the lentils.
Bring to a rolling boil, then reduce the heat to low, cover partially with a lid just letting a bit of steam escape and simmer for about 15 minutes or until the lentils are tender. PLEASE NOTE that since I soak mine for 2-4 hours first, they are beautifully tender by the 15 minute mark, but if you do not soak yours first, they make take twice as long to cook.
Add the tomato paste and balsamic vinegar and stir through to heat another minute or so.
Add the spinach if using and stir through just until wilted. Remove from the heat. Taste and add any salt and pepper if needed. This can vary due to the broth used. Top with red pepper flakes for a kick of heat (if desired) and fresh green onions.

Nutrition Facts : ServingSize 2 cups, Calories 257 kcal, Fat 0.9 g, Carbohydrate 47.8 g, Sodium 718 mg, Fiber 19.4 g, Sugar 10.2 g, Protein 16.3 g

LENTIL RICE SOUP

Lentil Rice Soup image

This protein and veggie packed soup is hearty and flavorful and sure to warm your belly and your soul. It's made with simple ingredients, most of which you probably already have in your pantry and fridge. A family favorite!

Provided by Jenn Sebestyen

Categories Entree Soup

Time 1h

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil (or 1/4 cup water or broth)
1 yellow onion (peeled and diced)
2 garlic cloves (minced)
1 teaspoon dried thyme
1/2 teaspoon black pepper (or to taste)
3 stalks celery (diced)
3 carrots (peeled and diced)
1 cup dried green lentils (picked over and rinsed well)
1 cup brown rice
1 can (15 ounces) diced tomatoes
1 tablespoon coconut aminos (or gluten free tamari)
8 cups vegetable broth (or water)
1 teaspoon salt (or to taste)
Juice of 1 lemon ((to taste))
1/4 cup fresh chopped parsley

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.

Nutrition Facts : Calories 336 kcal, Carbohydrate 56 g, Protein 13 g, Fat 6 g, Sodium 713 mg, Fiber 16 g, Sugar 11 g, ServingSize 1.5 cups

SLOW COOKER LENTIL RICE SOUP

Slow Cooker Lentil Rice Soup image

I know a busy schedule is just the way of life nowadays, so here is a quick slow cooker soup that's super easy and yummy too! Rice, lentils and mixed veggies seasoned with garlic, salt and pepper.

Provided by Renee Kralic

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 7h20m

Yield 11

Number Of Ingredients 11

Ingredients

2 cups dry lentils
2 cups uncooked long grain brown rice
1 cup chopped carrots
½ cup chopped celery
½ onion, chopped
8 cups water
1 cup vegetable broth
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 tablespoon salt
1 cup sliced fresh mushrooms

Steps:

Place the lentils, rice, carrots, celery, onion, water, broth, garlic powder, ground black pepper and salt in a slow cooker.
Cover and cook on low setting for 7 to 8 hours. Stir in the mushrooms 1 hour before serving.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 49.6 g, Fat 1.5 g, Fiber 12.5 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 698.7 mg, Sugar 2.3 g

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