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Lentil Rice Soup Recipe

Lentil Rice Soup Recipe
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★★★★★

5.1 from 17 reviews

This hearty Lentil Rice Soup combines green lentils, flavorful chicken broth, and zesty Spanish brown rice to create a nutritious, comforting meal. Enhanced with fresh tomatoes, garlic, jalapenos, and lime juice, this soup is a perfect balance of spicy and savory, offering a rich and satisfying dish ideal for lunch or dinner.

Ingredients

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For the Soup

  • 1 cup green lentils
  • 8 cups chicken broth
  • 1 onion, sliced vertically
  • 8 cloves garlic, minced
  • 3 Roma tomatoes, chopped
  • 4 slices of jalapeno
  • 1 teaspoon ground cumin
  • Juice of 1–2 limes
  • 2 cups Spanish rice (prepared separately)

For the Spanish Brown Rice

  • 2 tablespoons extra-virgin olive oil or avocado oil
  • 1 cup long-grain brown rice, rinsed
  • 1/4 cup brown onion, finely minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup low-sodium tomato sauce
  • 2 1/4 cups low-sodium chicken broth
  • Optional: dried parsley for added flavor

Instructions

  1. Prepare the Spanish Brown Rice: Rinse the brown rice under cold water in a fine mesh strainer until the water runs clear to remove excess starch. Heat the oil in a saucepan over medium heat, then add the finely minced onion and cook for about 2 minutes until softened. Stir in the rinsed rice and cook for another 3-4 minutes until the rice starts to turn golden.
  2. Add Seasonings: Mix in the tomato sauce, onion powder, garlic powder, and dried parsley if using. Stir well to combine all ingredients evenly.
  3. Simmer the Rice: Pour in the chicken broth, stir, and bring the pot to a boil. Reduce the heat to low, cover with a lid, and simmer the rice for 20 minutes or until the liquid is absorbed.
  4. Steam and Fluff: Remove the pot from heat and keep the lid on, allowing the rice to steam for about 10 minutes. The rice might appear moist on top from the tomato sauce but will set as it rests. Fluff the rice gently with a fork before serving.
  5. Start the Soup Base: In a large saucepan or Dutch oven, heat some oil over medium heat. Sauté the sliced onion for 2-3 minutes until softened, then add the minced garlic and cook for another 1-2 minutes to release its aroma.
  6. Add Vegetables and Spices: Stir in the chopped tomatoes, jalapeno slices, and ground cumin, mixing thoroughly to distribute the flavors.
  7. Cook Lentils and Broth: Pour in 8 cups of chicken broth and add the green lentils. Bring the mixture to a boil, then reduce heat to a low simmer. Cover and cook for 30 minutes, allowing the lentils to become tender.
  8. Add Rice to Soup: During the last 10 minutes of cooking, add the prepared Spanish brown rice to the soup, stirring gently to combine without breaking the rice grains.
  9. Finish with Lime Juice: Remove the soup from heat and stir in the fresh lime juice for a bright, tangy finish.
  10. Serve and Garnish: Ladle the soup into bowls and garnish each serving generously with avocado slices, additional chopped tomatoes, green or red onions, cilantro, or pico de gallo for added freshness and texture.

Notes

  • Rinsing the brown rice is essential to prevent clumping and ensures fluffy texture.
  • Adjust the number of jalapeno slices according to your heat preference.
  • Use low-sodium chicken broth to control the salt level in the soup.
  • This soup can be made vegetarian by substituting vegetable broth and omitting any animal products.
  • Leftover soup stores well in the refrigerator for up to 4 days and freezes perfectly.

Nutrition

Keywords: lentil soup, rice soup, brown rice, lentils, spicy soup, healthy soup, comfort food, Mexican soup

Find it online: https://mixitwitjoe.com/lentil-rice-soup-recipe/