Description
Hearty Lentil Rice Soup is a nourishing, one-pot meal that combines protein-rich lentils and fragrant jasmine rice in a flavorful vegetable broth. This plant-based comfort food relies on the natural creaminess of cooked lentils and the crunch of fresh carrots and celery. Enhanced with diced tomatoes and coconut aminos for a touch of umami depth, this soup is a reliable, wholesome staple perfect for busy weeknights that even picky eaters will love.
Ingredients
2 tablespoons olive oil
1 yellow onion, peeled and diced
2 cloves garlic, minced
1 teaspoon dried thyme
0.5 teaspoon black pepper
3 ribs celery, diced
3 carrots, peeled and diced
1 cup dried brown lentils, rinsed
1 cup jasmine rice, rinsed
1 can (15 ounces) diced tomatoes
1 tablespoon coconut aminos
8 cups vegetable broth
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery, sautéing until softened.
Stir in the minced garlic, dried thyme, and black pepper, cooking for one minute until fragrant.
Add the rinsed lentils, jasmine rice, diced tomatoes, and coconut aminos.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 35 to 40 minutes or until lentils and rice are tender.
Adjust seasoning to taste and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can add extra vegetables like spinach or kale during the last 5 minutes of cooking for added nutrition. If the soup becomes too thick upon storage, add a splash of broth when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 4g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg