This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details. Advertisements displayed do not reflect endorsements or recommendations made by Veggie Inspired.
This Lentil Rice Soup is hearty and flavorful and sure to warm your belly and your soul. It’s made with simple ingredients, most of which you probably already have in your pantry and fridge. A family favorite!
Save this Post!
We'll email this post to you, so you can come back to it later!
This is a comfort food soup that will satisfy the whole family.
Ingredients you need
Ingredients notes and substitutions
Lentils ~ Use brown or green lentils for this soup so they retain texture. Red lentils turn to mush when cooked, which is great in some recipes, but not what we are looking for here.
Always be sure to pick through lentils and remove any small rocks, pebbles or debris. Then rinse them well in a mesh strainer under cold water.
Learn more about lentils here.
Rice ~ I like to use Jasmine, Basmati or quick-cooking (NOT Minute or Instant) rice for this soup recipe. You want to look for a rice variety that will cook in about 20 to 30 minutes.
Rinse the rice well in a fine mesh strainer under cold water before adding to the soup pot. This will eliminate a lot of the starchiness and ensure the rice doesn’t clump up when cooking or make the soup too thick.
Veggies ~ This soup is more about the lentils and rice than the veggies, but of course, we are adding some for flavor and extra nutrients. I like to keep it simple with celery, carrots and a can of diced tomatoes.
Spices ~ Again, I’m keeping it pretty simple here with thyme, salt and pepper. Feel free to add a little more or less depending on your tastes. I also like to add a splash of coconut aminos (or gluten-free tamari) to deepen the flavor of the broth.
Cumin, paprika, and/or oregano would all be great additions or substitutions.
Broth ~ I like to use low-sodium vegetable broth. If you don’t have or can’t find low-sodium broth, you can use regular and leave out the additional salt added to the recipe (and then adjust to taste).
You could also just use water or half broth and half water. Again, taste adjust seasoning before serving.
Extras ~ A squeeze of fresh lemon really brings this soup to life. Chopped parsley add nice color and another pop of freshness.
Soup is a great place to sneak in some leafy greens. I like using sturdy greens, like kale or collards, in soups because they don’t get wilted or slimy. While I didn’t add any to the recipe ingredients, you certainly can throw some in if you like.
A dash of hot sauce or sprinkle of red pepper flakes would be nice in this recipe, as well.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Start by sautéing the onion over medium heat until soft and translucent
- Step 2: Add the spices and stir to combine. Sauté for about a minute until fragrant.
- Step 3: Add the diced carrots and celery and sauté for 4 to 5 minutes just to let them start to soften a bit.
- Step 4: Add the lentils and rice and stir to combine.
- Step 5: Add the diced tomatoes, coconut aminos, and broth. Simmer until the lentils and rice are tender.
- Step 6: Once the lentils and rice are tender and the soup has thickened, add the salt, fresh lemon juice and chopped parsley.
Storage and freezing
Fridge: Let the soup cool completely before transferring to an air-tight container. It will keep in the fridge for 4 to 5 days.
Freezer: You can also freeze this soup, but note that the rice will likely lose some texture upon thawing and reheating. In a freezer-safe plastic zip-top bag or container, this soup should keep well for 5 to 6 months.
Reheat: The soup will continue to thicken up as it sits both in the fridge or freezer, so you may need to add a cup or so of broth or water when you reheat.
Pro tips and tricks
~ Pick over the lentils and remove any small pebbles or rocks.
~ Rinse the lentils well in a fine mesh strainer under cold water to remove any dust and debris.
~ Rinse the rice in a fine mesh strainer under cold water to remove any dust and debris and also remove some of the starchiness so it doesn’t clump or get mushy when cooking.
~ Choose a variety of rice that cooks in about 20 to 30 minutes. I like jasmine rice, basmati rice, or quick-cooking (NOT Minute or Instant) rice.
~ Wait to add the salt and lemon juice until after the lentils have gotten tender. Salt and acidic ingredients can hinder the proper cooking of lentils.
~ This recipe makes a large pot of soup, about 10 cups once cooked. You can halve the recipe if you like, but leftovers keep really well and you can even freeze it.
~ For an oil-free option, use broth or water to sauté instead of oil.
~ The soup will thicken as it sits. You may need to add additional vegetable broth or water upon reheating.
FAQs
It depends on the recipes, but in this case, no. You want to add uncooked rice to the soup. That allows the rice to soak up all the delicious flavor of the broth and spices as it cooks.
Pay attention to the recipe cook time. In this instance, the recipe states to simmer the soup for 25 to 30 minutes, so you want to choose a rice that cooks in a similar amount of time. For instance, don’t use a Minute or Instant rice that cooks in just 5 minutes as it would be way overcooked by the time the lentils are cooked through.
Another tip is to rinse the uncooked rice under cold water until the water runs clear. This removes much of the starchiness from the rice so it won’t clump up and get mushy.
It depends on the recipe. In this Lentil Rice Soup, you want to simmer it with the lid on. If the lid were off, the liquids would evaporate and the soup would become much too thick.
More Lentil Soup Recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Lentil Rice Soup
Recommended Equipment
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion peeled and diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon black pepper or to taste
- 3 ribs celery diced
- 3 carrots peeled and diced
- 1 cup dried green lentils picked over and rinsed well
- 1 cup jasmine rice
- 1 can (15 ounces) diced tomatoes
- 1 tablespoon coconut aminos or gluten-free tamari
- 8 cups vegetable broth or water
- 1 teaspoon salt or to taste
- juice of 1 lemon to taste
- ¼ cup fresh chopped parsley
Instructions
- Heat the oil in a soup pot over medium heat on the stove. Sauté the diced onion for 5 to 6 minutes until soft and translucent.
- Add the garlic, dried thyme and black pepper and sauté 1 minute. Add the celery and carrots and cook another 5 minutes so they start to soften.
- Add the lentils, rice, tomatoes, coconut aminos and broth. Stir well. Bring to a boil, stir again, cover, reduce heat and simmer 25 to 30 minutes until the lentils and rice are tender, but not mushy.
- Add the salt, fresh lemon juice, and chopped parsley. Taste and adjust seasoning as necessary.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
spabettie
this looks like the perfect soup – so flavorful and satisfying!
Jenn S.
Thanks, Kristina! And it’s so thick, I’m thinking about using it to stuff some cabbage leaves!!
Kerri
This soup was SO good! It came together quite easily. The lemon at the end really makes it. I used half store-bought mushroom broth and half water, and left out the celery. I used diced cherry tomatoes in place of canned (all I had) and it worked great. Thank you for the flavourful recipe!
Jenn Sebestyen
Ooh, love the idea of mushroom broth for this soup! I’ll have to try that. I’m so glad you enjoyed it!
Howie Fox
This soup looks sooo good!! Will deffo get back to this one as soon as I’m back in the gym again. Just waiting for my gym buddy to come back to Berlin (good excuse not to go, haha)
Jenn S.
Well, this is super healthy, so no need to hit the gum first! Which reminds me, I’m doing a 30 day pushup challenge and I haven’t done them yet today. Better get on that! Thanks, Howie!
Jac -Tinned Tomatoes (@tinnedtoms)
That looks glorious and a good reminder to get dinner started when you get home and leave it cooking. I had to laugh at your dad’s spoon standing up quote, my dad feels like that about custard, but my mum likes it thin. I remember them falling out over it once and being all huffy, it was hilarious.
Jenn S.
HaHa!! People are passionate about their food! I love it! And for the record, I like my custard thick too! 🙂 Thanks!
Strength and Sunshine
He sounds exactly like my dad 😉
Lotus foods makes such beautiful rice! This is such a great winter soup!
Jenn S.
Aw, yay for dads!! I am loving Lotus Foods products! Thanks, Rebecca!
melmcdonald2
A gorgeous looking bowl of soup and perfect for when it’s a weeknight, it’s cold out and everybody’s cranky which seems to be the case here a lot lately! ;o)
Jenn S.
So, it’s not just my house then? LOL Thanks, Mel!
Noel
I’m always looking for a new way to fix lentils. Adding this to my list!
Jenn S.
Great, Noel. Thanks!! And me too….I love my lentils!
Jenn S.
Dads generally know best, don’t they? 🙂 Thanks, Gin!
Vanessa @ VeganFamilyRecipes.com
I love a good lentil soup but never have I thought of adding rice to it. Sounds perfect and like such a hearty and filling soup! On my list of things to try! Pinning 🙂
Jenn S.
Thanks, Vanessa! And thanks for the PIN! I love lentils and rice together….so hearty! I hope you enjoy it!
Michelle@healthiersteps.com
Love this hearty soup, flavors are right on!
Jenn S.
Thanks, Michelle!
Linda @ Veganosity
This looks amazing, Jenn! I just bought a huge bag of lentils at Costco, guess what I’m making for dinner tonight? LOL! I’m like your dad when it comes to potato soup. It’s more like eating a bowl of mashed potatoes. 🙂
Jenn S.
LOL!!! Nothing wrong with soup with the liquid all absorbed!! Just means more flavor IN the ingredients, right?! Thank you, Linda!
The Vegan 8
Love soup so much! I especially love lentil soups, looks really hearty and delicious and I love every single ingredient. Great recipe! Beautiful soup!
Jenn S.
Thank you so much, Brandi! I may turn into a lentil one day…I eat them so much!! LOL
Danielle Omar MS RDN (@2eatwellRD)
I grew up eating lentil soup, it is my favorite! Your pictures look amazing (I have those same white bowls.). Might have to fix me up a batch of this today!
Jenn S.
Lentils are the best! So versatile. Thank you so much, Danielle! I hope you enjoy it!
Lucie
Yum, perfect soup for the fall. And I’m not adding any water to my leftovers, I love my soup super thick 🙂
Jenn S.
Yay for another thick soup lover! Thanks, Lucie! Enjoy!
veggiesdontbite
This looks amazing Jenn!! I love thick chunky soups. I’l have to add it to my list of yumminess!!
Jenn S.
Thanks, Sophia! There has been a LOT of soup eating in our house lately!!
Kelly Page (@TastingPage)
Aren’t lentils the best? They’re filling, healthy and super tasty and I think for that, your dad should approve!
Jenn S.
HaHa, yes, Kelly! I think he would! Thanks! I LOVE lentils! I probably eat them at least 5 times a week. I just had some tonight, in fact. I think they are so versatile and, of course, incredibly healthy!