Lentil and rice soup is great to have on those chilly winter nights.
It’s a warming and comforting dish that is easy to make, and ready in no time.
This simple soup recipe is also a great way to use up any leftovers you may have.
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This recipe for lentil and rice soup is a dish that is full of flavor and nutrition.
It’s perfect to have in winter to warm up, but also great to enjoy all year round.
Bursting with wholesome goodness, this lentil and rice soup is a soul-soothing dish that seamlessly blends tender lentils, rice, and an aromatic medley of vegetables, harmonizing into a delectable bowl of comfort.
Nourishing, easy-to-make, and packed full of nutrition, this lentil and rice soup is a bowl full of flavor.
Treat yourself to a wholesome, comforting, and satisfying experience when you indulge in this soup.
If you're after other quick and delicious soup recipes with rice, you might like to try Mushroom and Rice Soup or Vegetable Rice Soup.
Why You'll Love This Recipe
- This lentil and rice soup is easy to make and quick to make.
- It’s nutritious and wholesome and the ultimate comfort food.
- This lentil soup recipe with rice and lentils is comforting and flavorful. This makes it great for those cold winter days.
- Customizable to your tastes. You could adapt this recipe by adding other ingredients like vegetables, herbs, and spices.
- Budget friendly.
- Lentil and rice soup is filling, vegan friendly, and vegetarian.
- Ready in 30 minutes.
Cost To Make
Estimated cost = $4.75 or $0.79 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Extra Virgin Olive Oil
- Brown Onion
- Carrot
- Garlic
- Vegetable Stock: You could also use chicken stock or water.
- Canned Diced Tomatoes
- Dried Lentils: Make sure you rinse your lentils first and remove any excess water. This will clean off any dust from the lentils.
- Cooked Rice: Such as jasmine or arborio rice.
- Cumin Powder
- Chilli Powder: Optional
- Paprika
- Salt and Pepper
Instructions
This lentil and rice soup serves 4 to 6. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
Step One: In a deep large saucepan, heat the extra virgin olive oil over medium to high heat. Once hot, add the onion and carrot. Cook, stirring, until the carrots start to become tender and the onion lightly browns. This should take about 4 to 5 minutes.
Step Two: Add the garlic and cook for a further 1 to 2 minutes.
Step Three: Add the stock (or water), canned tomatoes , and dried lentils to the saucepan. Bring to a boil, stirring occasionally.
Step Four: Once at a boil, reduce the heat and simmer for 15 to 20 minutes with a lid on, or until the lentils have softened. Stir occasionally.
Step Five: Remove the lid and add the cooked rice, cumin powder, chilli powder, and paprika. Season with salt and pepper to taste and simmer for a further 1 to 2 minutes. Turn off heat and serve.
Tips for Success
- Be mindful not to overcook the lentils and rice. They should be tender but not mushy.
Substitutions / Variations
- Add diced tomatoes, bell peppers, and a squeeze of lemon juice.
- Stir in some coconut milk for a creamy and richer version of this soup.
Serving Suggestions
- Serve with crusty bread.
- Lemon wedges:
- Drizzle of olive oil on top.
- Pair with a fresh salad.
- Garnish with fresh herbs like chopped cilantro, parsley, or green onions.
Storage
This lentil and rice soup can be stored in an air tight container in the fridge for 3 to 4 days. It can also be frozen for up to 2 to 3 months.
To reheat, use a microwave or reheat on the stovetop. If you find your soup has thickened, add some water or stock when reheating. Adjust seasoning to taste if you do this.
FAQ
Lentils and rice complement each other as they form a complete protein source, offer nutritional balance, diverse flavors, and textures.
The affordable and accessible combination creates filling and satisfying meals, making it a popular choice in various cuisines.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Lentil and Rice Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 200 grams (7.05 ounces) brown onion, roughly chopped
- 150 grams (5.30 ounces) carrot, diced
- 2 cloves garlic minced or grated
- 3 cups (750 ml/grams, 26.46 ounces) vegetable or chicken stock or water
- 400 grams (14 ounces) canned diced tomatoes
- 1 cup (200 grams, 7.05 ounces) dried lentils rinsed and drained
- 1 ½ cup (180 grams, 6.35 ounces) cooked rice, such as jasmine or arborio rice
- 1 teaspoon cumin powder or to taste
- 1 teaspoon chilli powder optional
- 1 teaspoon paprika or to taste
- Salt and pepper to taste
Instructions
- In a deep large saucepan, heat the extra virgin olive oil over medium to high heat. Once hot, add the onion and carrot. Cook, stirring, until the carrots start to become tender and the onion lightly browns. This should take about 4 to 5 minutes.
- Add the garlic and cook for a further 1 to 2 minutes.
- Add the stock (or water), canned tomatoes , and dried lentils to the saucepan. Bring to a boil, stirring occasionally.
- Once at a boil, reduce the heat and simmer for 15 to 20 minutes with a lid on, or until the lentils have softened. Stir occasionally.
- Remove the lid and add the cooked rice, cumin powder, chilli powder, and paprika. Season with salt and pepper to taste and simmer for a further 1 to 2 minutes. Turn off heat and serve.
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