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–+ servings
Lentil Rice Soup

Hearty Lentil Rice Soup for Cozy Family Dinners

This Lentil Rice Soup is a nourishing and comforting dish perfect for family dinners, combining lentils, rice, and spices for a delicious meal.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Green Lentils Rinse before use to remove impurities.
  • 1 cup Brown Rice Rinse to remove excess starch.
  • 4 medium Tomatoes Fresh Roma tomatoes preferred.
  • 1 medium Onion (sliced) Adds depth of flavor.
  • 2 cloves Garlic (minced) Fresh garlic is preferred for flavor.
  • 1 medium Jalapeño Slices Adjust to taste.
  • 1 teaspoon Ground Cumin Enhances the Mexican flavor.
For the Flavor Boost
  • 1-2 limes Lime Juice Essential for vibrant flavor.
  • 2 tablespoons Olive Oil For sautéing.
  • 8 cups Low-Sodium Chicken Broth Or vegetable broth for vegan option.
  • 1 cup Tomato Sauce Opt for low-sodium.
Optional Seasonings
  • 1 cup Spanish Rice (cooked) Can substitute with quinoa.
  • 1 teaspoon Onion Powder Flavor enhancer.
  • 1 teaspoon Garlic Powder Convenient flavor enhancer.

Equipment

  • Large Pot
  • fine mesh strainer
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions for Lentil Rice Soup
  1. Start by rinsing brown rice under cold water in a fine mesh strainer until the water runs clear.
  2. In a large pot, heat olive oil over medium heat. Add sliced onions and sauté for about 2 minutes.
  3. Include the rinsed brown rice in the pot and sauté for an additional 3-4 minutes.
  4. Stir in tomato sauce, onion powder, and garlic powder into the rice mixture, cooking for about 2 minutes.
  5. Pour in chicken broth, bringing the mixture to a boil, then reduce heat to low and cover the pot to simmer for 20 minutes.
  6. After 20 minutes, remove from heat and let it sit covered for another 10 minutes, then fluff the rice.
  7. In a separate pan, heat olive oil and sauté minced garlic and sliced onions for about 3-4 minutes.
  8. Stir in diced tomatoes, jalapeños, and ground cumin, cooking for another 5 minutes.
  9. Pour in chicken broth and lentils, bringing to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
  10. In the final 10 minutes, stir in cooked Spanish rice and lime juice, adjusting seasoning to taste.
  11. Ladle the soup into bowls, garnishing with cilantro, avocado, and diced tomatoes.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 400mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

For the best results, rinse lentils and rice thoroughly. Adjust spiciness based on preference and store leftovers to enhance flavors.

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