Description
Super fast and flexible, you can make this vegan lentil with rice soup in no time. Short prep time and 40 minutes or so of cook time and a hearty, healthy, meal is ready to go!
Ingredients
Units
Scale
- 3/4 cup brown lentils
- 1/2 cup rice (we usually use brown)
- 4-6 cups water
- 1 medium onion, diced
- 2 chopped celery stalks
- 3-4 medium carrots, sliced
- salt to taste
- pepper to taste
- 1 1/2 cups sliced mushrooms
- 10 oz bag of frozen corn
- 10 oz bag of frozen spinach
- 1 bay leaf
- 1 tsp Thyme
- 1 tsp oregano
- 14 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, uncovered, stirring occasionally
- after the soup has simmered for at least 30 minutes add water to your preference of thickness (the rice and lentils absorb a surprising amount of liquid)
- Enjoy!
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.
- this is a fair amount of soup. our original recipe was DOUBLE this when we had two hungry teenage athletes to feed. Â That amount would easily do dinner, plus seconds, and several work lunches.
- water. your first time we suggest starting with 4 cups and evaluating after at least 30 minutes of cooking how “stew-like” or how “soup-like” it is. Add water as you prefer it.
- Feel free to adjust. If you happen to have kale in the house – don’t feel you need to go to the store for spinach. if you love mushrooms, add more. Do you!
- Serve in bowls with chopped fresh parsley as a garnish. Sourdough bread is lovely on the side.