Hearty Lentil And Rice Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 1/2 cup uncooked white rice
• 6 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for an additional minute.
3. 3 Add lentils, rice, vegetable broth, diced tomatoes, cumin, thyme, and smoked paprika. Season with salt and pepper.
4. 4 Bring to a boil, then reduce heat and simmer, covered, until lentils and rice are tender, about 30 minutes.
5. 5 Taste and adjust seasoning if necessary.
6. 6 Serve hot, garnished with fresh parsley.

Nutrition

Tips

• For a creamier soup, use an immersion blender to puree a portion of the soup before serving.
• This soup tastes even better the next day as the flavors meld together.
• Add a splash of lemon juice for a bright finish.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with crusty bread for a satisfying meal.
• A sprinkle of feta cheese adds a tangy twist.

FAQ