Lentil and Brown Rice Soup

Lentil and Brown Rice Soup_smaller

This is a recipe I stole from my mom’s recipe box before I got married.  It’s full of protein and fiber, incredibly affordable, and really easy to make!  Plus it’s even vegetarian vegan!

Lentil and Brown Rice Soup


3/4 cup dried lentils
1/2 cup uncooked brown rice
6 cups water
1/2 teaspoon ground cumin
1/2 teaspoon salt (more can be added to taste after cooking)
1/4 teaspoon ground black pepper
1 onion, chopped (about 1 cup)
1 clove garlic, chopped
2 T fresh parsley leaves, chopped (can substitute dried)
1/16 teaspoon poppy seeds (honestly, I don’t know if you can taste these? haha)
1/2 teaspoon seasoned salt
1 rib celery, chopped
1 pint chopped tomatoes or juice (canned or fresh)
1-3 cups chopped spinach or kale (can use frozen if you don’t have fresh!)


1. Heat lentils, rice, water, cumin, salt, pepper, onion, garlic, parsley, poppy seeds, seasoned salt, celery, and tomatoes to boiling in a 4-quart pan.  Reduce heat; cover and simmer, stirring occasionally, until lentils are tender (about 40 minutes).

2. Stir in spinach or kale.  Heat until spinach is done.

My husband adds sour cream to this (and every) soup.  It is delicious with sour cream, but does take away the vegan status. 🙂


About recipeshappen

I'm Bonnie. I'm a pharmacy technician and new wife to Bogdan. I love cooking, usually without recipes. I love good sales and coupons, but haven't quite figured out the best way to find them. I make the typical new-wife mistakes and have burned my share of cookies. I like a cold house and a hot shower all year long.
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2 Responses to Lentil and Brown Rice Soup

  1. Naomi says:

    Hey, thanks for your comment on my blog! It’s always great to have new visitors. And it’s always a pleasure to “Meet” a fellow homeschooler! Keep up the good work! 🙂

  2. Pingback: goals + meal plan for the week of 10/20 | Day-By-Day Masterpiece

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