Lentil Brown Rice Soup is hearty and comforting, and at the same time very healthy.
Soup is the best meal on a cold day and a vegan, gluten free soup is a great option for fall eating.
Lentils and brown rice are both great ingredients that contain lots of fiber to keep you full. When added to this veggie packed soup with lots of herbs, they are the perfect combination.
Lentil Brown Rice Soup makes a great meatless dinner or healthy meal prep for lunch. You can make a batch and freeze what ever you don’t eat at once, in a freezer container for 2-3 months.
Healthy soups provide a great balance as the holiday’s approach. If you want some other soup options to try, check out Vegetable Quinoa Soup, Chickpea Vegetable Soup, Turnip Crispy Kale Soup, Tuscan Bean Soup, and Lentil Soup.
Lentil Brown Rice SoupPrint This
- 1 tablespoon olive oil
- 1 cup carrots, chopped
- 1 cup yellow onion, chopped
- 1 stalk celery, chopped
- 8 cups vegetable broth
- 14.5 ounce can diced tomatoes
- 1 cup dried lentils, (small, green)
- 1 cup brown rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 2 tablespoons apple cider vinegar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Heat the olive oil in a large stock pot over medium low heat.
Add the carrots, onion, and celery to the pot.
Cook, stirring occasionally for 2 minutes until they just begin to soften.
Add the vegetable broth, tomatoes, lentils, brown rice, oregano, basil, bay leaf, cider vinegar, salt and pepper.
Raise the heat to the high setting to bring the mixture to a boil.
Lower the heat to medium low and cover the pan.
Cook stirring occasionally for 20- 25 minutes until the lentils and brown rice are tender.
Optional: Stir in fresh chopped parsley and serve.