Lentil Brown Rice Soup

Vegan Lentil Brown Rice Soup. Easy 1 pot Lentil Rice Soup with Veggies, Spinach or greens of choice. 20 minutes active time then let everything simmer. Make it in a saucepan or Instant Pot. Serve with crackers, papadum or grilled vegan cheese sandwiches. Vegan Gluten-free Soy-free Recipe. Pin this post for later. 
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This easy Lentil Brown Rice Soup is a filling meal with carrots, veggies, greens, and spices. Made in 1 pot and takes just 20 minutes active time. 

Soak the lentils and rice. Roast up the whole spices, cook onion, ginger and garlic, add in the ground spices, some tomatoes, some veggies, then add in the drained lentils and rice, water, salt and simmer until ready. I used carrots, peppers and some of the broccoflower that was sitting in the fridge. The broccoflower or  Romanesco broccoli has an interesting flavor profile. Use any veggies of choice. Fold in some spinach or baby greens towards the end. Serve this hearty soup with peppery crackers or papadum, or some chopped grilled vegan cheese sandwich croutons.  Use mung beans or black eyed peas for variation. 

More soups from the blog

• Turkish Lentil Soup
• Mushroom Chickpea Soup
• Curried butternut squash soup
• Chard Mushroom Shallot Pasta soup
• Chipotle corn Chowder
• Moroccan lentil soup
• Cream of Mushroom Soup

Video: Subscribe to my youtube Channel for all recipe videos. 

Vegan Lentil Brown Rice Soup

4.82 from 11 votes

By: Vegan Richa

Prep: 15 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 4

Course: Soup

Cuisine: fusion

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Lentil Brown Rice Soup. Easy 1 pot Lentil Rice Soup with Spinach or greens of choice. 20 minutes active time then let everything simmer. Serve with crackers, papadum or grilled vegan cheese sandwiches. Vegan Gluten-free Soy-free Recipe

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1/2 cup brown lentils
• ▢ 1/3 cup brown rice, uncooked rice
• ▢ 1 tsp oil
• ▢ 1/2 tsp cumin seeds
• ▢ 1/2 tsp mustard seeds, optional or use 1/2 tsp ground mustard later
• ▢ 1 bay leaf
• ▢ 1/2 medium onion, chopped
• ▢ 4 cloves of garlic, finely chopped
• ▢ 1 inch ginger, finely chopped
• ▢ 1 green chile, chopped
• ▢ 1/2 tsp turmeric
• ▢ 1/2 tsp paprika
• ▢ 1/2 tsp garam masala or curry powder, or use other spice blends like taco spice, berbere, cajun etc
• ▢ 1 tsp coriander powder
• ▢ 1/4 tsp chipotle pepper
• ▢ 1/4 tsp black pepper
• ▢ 1.5 cups diced tomatoes
• ▢ 2 tsp ketchup, optional
• ▢ 1 tsp lemon juice
• ▢ 2 cups of veggies, I used bell pepper, carrots, broccoflower(Romanesco broccoli)
• ▢ 3.5 cups water for pressure cooker, 4 to 4.5 cups for saucepan
• ▢ 3/4 tsp salt
• ▢ 1 cup chopped or baby spinach
• ▢ lemon juice, garam masala and cayenne for garnish

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Instructions 

• Wash and Soak the lentil and rice if you haven't yet. (Soak for atleast 15 minutes before using).
• Heat oil in a saucepan or a pressure cooker over medium heat. When hot, add cumin seeds, mustard seeds and cook until fragrant or they change color.
• Add bay leaf, onion, garlic ginger, chile and cook until translucent. about 5 mins. Add the spices and mix in. Roast for half a minute
• Add the tomatoes and splash of water and cook until the tomatoes are saucy. mash the larger pieces. Add lemon juice, ketchup, veggies, salt and mix in.
• Drain and add lentils, rice, water/broth and mix in.
• Cover and cook for 40 minutes or longer until tender in the saucepan. If using pressure cooker, use 2 to 2.5 cups water, Pressure cook for 15-17 mins on stove top ( Manual 18-20 minutes in Instant Pot with natural release).
• Fold in the spinach in the last 5 minutes, Or when you open the pressure cooker and the soup is hot.
• Add a sprinkle garam masala, cayenne to taste and more lemon if needed. Serve with crackers or papaddum.

Video

Notes

To make this oil free: Saute the onion, garlic, ginger and chile in water or veggie broth. then add all the ground spices, bay leaf and 1/2 tsp ground cumin and continue.

 

Variation: Use mung beans or black eyed peas instead of lentils. 

 

Nutritional values based on one serving

Nutrition

Calories: 205kcal, Carbohydrates: 37g, Protein: 9.5g, Fat: 2g, Sodium: 541mg, Potassium: 664mg, Fiber: 10g, Sugar: 5g, Vitamin A: 965IU, Vitamin C: 40.3mg, Calcium: 80mg, Iron: 3.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

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