Go Back
–+ servings
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 | VeganRicha.com #vegan #glutenfree #veganricha
Print Recipe
4.82 from 11 votes

Vegan Lentil Brown Rice Soup

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
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: fusion
Servings: 4
Author: Vegan Richa

Ingredients

  • 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
US Customary - Metric

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