Description
Super fast and flexible, you can make this lentil soup in no time. Short prep time and 40 minutes or so of cook time and a hearty meal is ready to go!
Ingredients
Units
Scale
- 1 1/2 cups lentils
- 1 cup rice
- 8 cups water
- 1 large onion diced
- 2 – 3 chopped celery stalks
- 6–7 medium carrots
- salt to taste
- pepper to taste
- 1 1/2 cups sliced mushrooms
- 1 cup corn
- 1 lb frozen spinach
- 1 bay leaf
- 1 tsp Thyme
- 1 tsp oregano
- 28 oz can of diced tomatoes (with juice)
Instructions
- Chop the onions, celery, carrots, and mushrooms (we like nice thick slices of mushrooms)
- Add to a large saucepan
- Add the corn, spinach and spices to the pan
- Pour the diced tomatoes and juice into the pan
- Add the rice and lentils and the water
- Bring to a boil
- Simmer for 45 minutes
- Stir occasionally
Notes
- Prep note: some people are compelled to sauté onions in a pot and then build the soup from there. I have done it both ways and find no difference. I prefer the easier and lower fat option of just adding the raw onions.
- Serve in bowls with chopped fresh parsley as a garnish.