Summary:

You can never have too many main course recipes, so give Lentil Rice Soup a try. This recipe makes 10 servings with 204 calories, 13g of protein, and 1g of fat each. For 41 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. It will be a hit at your Autumn event. Head to the store and pick up lentils, pepper, vegetable stock, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an outstanding spoonacular score of 90%. If you like this recipe, you might also like recipes such as Rice and Lentil Soup in a Jar, Lentil And Brown Rice Soup, and Brown Rice, Lentil, And Spinach Soup.

Dietary Info:

Ingredients:

• 1 large bay leaf - N/A
• 0.5 cup brown rice - N/A
• 1 carrot - N/A
• 1 celery stalk - N/A
• 1 lb lentils - N/A
• 0.5 teaspoon tarragon - N/A
• 1 medium onion - N/A
• 0.25 teaspoon pepper - N/A
• 10 servings vegetable salt - N/A
• 2 cups vegetable stock - N/A
• 8 cups water - N/A

Instructions:

1. Place lentils in a saucepan and cover with water; soak for a few hours or overnight.
2. Drain and add all ingredients except rice. Cook over low heat, covered, about 1 hour, or till lentils are soft. After 1 hour, add brown rice. Cook longer, stirring occasionally.
3. Remove from heat. With a wooden spoon, crush some of the cooked lentils to thicken soup.
4. Remove bay leaf and cloves before serving.