• Prep Time:
  • Cooking Time:
  • Serves: 4

Lentil and Brown Rice Soup #2

Category: Holiday, Soups, Rice

 Ingredients List

  • 3 carrots
  • 2 stalks of celery
  • 1 medium onion
  • 3 cloves chopped garlic
  • 4 plum tomatoes (or 1 can of diced tomatoes)
  • 1 cup of brown rice
  • 1 cup of lentils
  • 10 cups of water
  • 2 tablespoons of chicken base (I use the Better Than Bouillon)
  • salt and pepper
  • 2 bay leaves
  • olive oil


1. Chop up all of your veggies (I throw everything in the food processor and pulse until I get the desired size)
2. Put your pot on the stove, turn on the stove to medium-high, drizzle olive oil in the pot
3. Put all the veggies in the pot and sweat them for about 5-6 minutes. Sprinkle with salt and pepper.
4. Toss your bay leaves and lentils in, stir for about a minute.
5. Pour in your water and tablespoons of chicken base. Bring to a boil, then reduce the heat to a simmer and cover for about 45-50 minutes.
6. While the soup is cooking, I cook the rice separately according to the package. (This way it wont absorb all my liquid) You don”™t have to do it this way, it”™s just how I prefer to do it.
7. When both the soup and rice are ready I add the rice to the soup and serve.

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