Lentil Rice Soup
Lentil rice soup is packed with nutrient-dense brown rice, brown lentils, and simple seasonings from the pantry. This wholesome plant-based soup recipe is a great budget-friendly choice for large families.
Equipment
- 1 Instant pot Rio Mini **4 quarts.
Recipe Video
Ingredients
- ½ cup lentils - **brown lentils picked, rinsed & drained.
- ¼ cup brown rice - **rinsed & soaked.
- ½ cup onion - **yellow onion roughly chopped.
- ½ cup carrots - **diced into ¼ inch small pieces.
- ½ cup celery - **roughly chopped.
- ½ cup green bell pepper - **roughly chopped into small pieces.
- 1 small Roma tomato - **crushed or grated.
- 1 Bay Leaf
- 1 tablespoon olive oil - **olive oil or avocado oil.
- ½ cup parsley - **fresh curly top parsley roughly chopped.
Seasonings
- ½ teaspoon paprika - **sweet paprika.
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes - **skip if heat intolerant.
- salt to taste - **add according to your taste preference.
Liquid
- 2.5 cups water - **or vegetable stock.
Instructions
Saute vegetables
- Set the Instant Pot on saute function and add oil. When the oil becomes hot, gently release the onion, carrots, celery, green bell pepper & minced garlic and saute for 2 minutes.
- Add all the seasonings mentioned above in the "Seasonings" section of the Instant Pot. Saute for 30 seconds. Cancel the saute mode.
Deglaze pot
- Add the rinsed and drained brown lentils. Add the rinsed, soaked, and drained brown rice. Than, add the crushed tomato and give everything a good stir. Throw in the bay leaf.
- Add water and deglaze the pot thoroughly by scrubbing the sides and bottom with a spatula to loosen any stuck food particles. This helps prevent the burn error.
Pressure cook
- Secure the lid of the instant pot and pressure cook on high for 10 minutes. Once the pressure cooking cycle is over the instant pot will begin to beep. Allow 10 minutes natural pressure release. Than, release the rest of the pressure manually by moving the valve from the sealing to the venting position. Allow the pressure to come out. Open the lid carefully. Cancel the pressure cook mode. Discard the bay leaf and give the soup a good stir.
Serve
- Add chopped fresh parsley and serve the soup hot. Enjoy! Scroll up to find step-by-step method, expert tips, storage & reheating, and much more.
Notes
-
- Soak rice: Rinse the brown rice under running tap water a few times. Then soak it in warm or hot water for about 30 minutes. This helps the rice cook faster and allows it to cook evenly along with the brown lentils.
- Brown lentils: Pick through the lentils to remove any dirt, debris, or small pebbles. Rinse them under running tap water a few times, then drain using a kitchen strainer.
- Spicy soup: Add diced jalapeno along with the vegetables. You can also increase the amount of red pepper flakes to suit your taste.
- More vegetables: Diced zucchini, butternut squash, or sweet potato pair well with this soup and add extra nutrition and flavor.
- Adjust consistency: This brown rice and lentil soup thickens as it sits. When reheating, add more water or vegetable stock to adjust the consistency as needed.
Nutrition Facts
Lentil Rice Soup
Amount per Serving
Calories
249
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
55
mg
2
%
Potassium
666
mg
19
%
Carbohydrates
40
g
13
%
Fiber
13
g
54
%
Sugar
4
g
4
%
Protein
11
g
22
%
Vitamin A
4909
IU
98
%
Vitamin C
43
mg
52
%
Calcium
77
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 249kcalCarbohydrates: 40gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 55mgPotassium: 666mgFiber: 13gSugar: 4gVitamin A: 4909IUVitamin C: 43mgCalcium: 77mgIron: 4mg
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