Tomato Lentil Rice Soup is a summer favorite around our house. It is a wonderful vegetarian lunch or lite dinner. This soup has a lot of protein and fiber to keep you full for the afternoon.
I like to pair this soup with a open faced sandwich such as cottage cheese on toast, tomato and mozzarella on toast, a roll, or a fruit bowl. I hope you find this tomato lentil rice soup as satisfyingly as we do!
Stove Top
Recipe serves: 6
Serving size: 1/2 cup rice, 1 cup soup
Total time: 45 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the grocery list.
Pantry & Spices
-
dried pepper flakes
-
dried basil
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dried oregano
-
olive oil
Grocery
-
1 bulb of garlic
-
1 medium onion
-
1 celery stalk
-
1 pound carrots
-
1 green pepper
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1 bag lentils
-
1 can tomato sauce 14.5 oz
-
2 quarts vegetable broth
-
1 bag long grain brown rice
Let's prep!
Ingredients
Prep
Ingredients
| 1 medium onion, diced |
| 1 celery rib, chopped |
| 1 medium carrot, chopped |
| 1 green pepper, diced |
| 1 garlic clove minced |
| 1/2 tablespoon olive oil |
| 1 cup dried lentils |
| 6 cups of broth |
| 1 can tomato sauce 14.5 oz. |
| 1 teaspoon salt |
| 1 teaspoon dried basil |
| 1/2 teaspoon dried pepper flakes |
| 1 teaspoon dried oregano |
| 1/2 teaspoon cracked black pepper |
| 2 cooked cups of rice |
Prep
- Cook 2 cups of rice using 2 cups of vegetable broth
- Gather all of your ingredients and measuring tools
- Wash all of your vegetables
- In a large bowl add:
- 1 diced medium onion
- 1 sliced celery rib
- 1 sliced carrot
- 1 diced green pepper
- In a small prep bowl add 1 minced garlic clove
- In a small prep bowl add:
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried pepper flakes
Let's cook!
- Complete prep from prep tab above.
- In a dutch oven, heat 1/2 tablespoon olive oil then sauté onion, celery, carrots, green pepper, 1/2 teaspoon salt, 1/2 teaspoon cracked black pepper until vegetables are tender.
- Add the garlic for 1 minute.
- Add the following to the pot and bring to a boil for 25 minutes, covered:
- dried lentils
- broth
- tomato sauce
- spices (1 teaspoon dried basil, oregano, 1/2 teaspoon dried pepper flakes)
- Taste for salt, if needed add 1/2 teaspoon more.
- Pour 1 cup of soup over 1/4 cup rice. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 5
