Italian Red Lentil And Brown Rice Soup Recipes

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INSTANT POT® LENTIL AND RICE SOUP



Instant Pot® Lentil and Rice Soup image

Instant Pot® yellow lentil and rice soup with lemon is served with a lemon wedge.

Provided by estezz

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h25m

Yield 10

Number Of Ingredients 14

1 cup yellow lentils
1 cup uncooked white rice
1 tablespoon olive oil
2 small carrots, diced
1 stalk celery, diced
½ onion, diced
1 ½ teaspoons ground coriander
1 ½ teaspoons salt
1 teaspoon ground thyme
½ teaspoon dried rosemary
¼ teaspoon ground black pepper
¼ teaspoon chili powder
8 cups water
1 lemon, zested and juiced, divided

Steps:

  • Soak lentils and rice in cold water to cover for at least 30 minutes. Rinse and drain. Set aside.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and saute carrots, celery, and onion until softened, 5 to 7 minutes. Stir in coriander, salt, thyme, rosemary, pepper, and chili powder. Stir in drained rice and lentils. Pour in water; add lemon zest. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid.
  • Stir in lemon juice. Taste and adjust seasonings. Serve.

Nutrition Facts : Calories 161 calories, Carbohydrate 30 g, Fat 1.8 g, Fiber 7.4 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 368.4 mg, Sugar 1.4 g

LENTIL AND BROWN RICE SOUP



Lentil and Brown Rice Soup image

Healthful and hearty. A good soup to make a lot of and have as a stand-by in the freezer for a quick, nutritious meal.

Provided by evelynathens

Categories     Brown Rice

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

5 cups chicken broth or 5 cups vegetable broth
1 1/2 cups lentils, picked over and rinsed
1 cup brown rice
1 (2 lb) can tomatoes, drained,reserving juice,and chopped
3 carrots, halved lengthwise and cut crosswise into ¼ inch pieces
1 onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1/2 teaspoon crumbled dried basil
1/2 teaspoon crumbled oregano
1/4 teaspoon crumbled dried thyme
1 bay leaf
1/2 cup minced fresh parsley
2 tablespoons cider vinegar
1 lb smoked sausage (optional)

Steps:

  • Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
  • Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
  • Stir in parsley and vinegar and season to taste.
  • Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve

Nutrition Facts : Calories 257.7, Fat 2.7, SaturatedFat 0.6, Sodium 663.4, Carbohydrate 46.2, Fiber 8.3, Sugar 8.2, Protein 13.2

LENTIL AND BROWN RICE SOUP



Lentil and Brown Rice Soup image

Categories     Soup/Stew     Garlic     Onion     Rice     Tomato     High Fiber     Lentil     Carrot     Winter     Gourmet

Yield Makes about 14 cups, serving 6 to 8

Number Of Ingredients 14

5 cups chicken broth
1 1/2 cups lentils, picked over and rinsed
1 cup brown rice
a 32- to 35-ounce can tomatoes, drained, reserving the juice, and chopped
3 carrots, halved lengthwise and cut crosswise into 1/4-inch pieces
1 onion, chopped
1 stalk of celery, chopped
3 garlic cloves, minced
1/2 teaspoon crumbled dried basil
1/2 teaspoon crumbled dried orégano
1/4 teaspoon crumbled dried thyme
1 bay leaf
1/2 cup minced fresh parsley leaves
2 tablespoons cider vinegar, or to taste

Steps:

  • In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.

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