Wednesday, March 6, 2019

Hearty Rice Lentil Soup recipe from author @DarylWoodGerber

From Daryl:

For those who know me, you know I love soup in the winter. I like it in summer, too, but in winter, it's perfect. I've even been known to eat it for breakfast. I find soup easy to make. Chop up stuff and toss it in a pot. Not a lot of fuss for such a tasty meal.

Why did I choose lentils and rice? Well, I was scrounging through my cupboards and deciding which cans to give to the shelters and which remnants of foods had to be tossed or used. I found a cup of lentils left in a bag. The perfect amount for a soup. But I'd recently had lentil soup and wanted something more. So I took out the rice and voila. A hearty soup!

This soup is low on salt and vegetarian (if you use vegetable broth) and gluten-free. 

If you wish, you could probably toss in some chicken and make it a meal-in-a-pot.  


1/2 large onion (red or yellow), diced
2 garlic cloves, minced (*I used dried garlic)
3 stalks celery, diced
3 carrots, peeled and chopped
1 cup dried lentils
1 cup rice
1 teaspoon dried thyme
2 teaspoons tamari, more if desired
1 teaspoon salt
1/4 teaspoon white pepper
1 14.5-ounce can no-salt added diced tomatoes
7-8 cups vegetable or chicken broth  (*I used chicken; you will need all of this broth)
Juice of 1 lemon, more if desired

In an extra large sauté pan, sauté the onion and garlic in 1/2 cup broth for 5 minutes.  Add celery and carrots and cook another 5 minutes, adding more broth if necessary.

Add lentils, rice, thyme, 1 teaspoon of the tamari, salt, white pepper, tomatoes, and 6 cups of broth.  Bring to a boil, reduce the heat to simmer, and cover.  Cook 30-40 minutes until lentils and rice are cooked through but not mushy.

Add even more broth if you like a thinner soup.

Remove from heat and add the remaining 1 teaspoon of tamari and the juice of 1 lemon. More if desired.  Serve hot. Enjoy.


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  1. Actually, with the lentils and rice you already have a meal in a pot. They are complimentary and offer complete protein when together (see Diet for a Small Planet, Francis Moore Lappe).
    And delicious, too.

    1. Libby, that's what I think, too, but some people really like to add the extra protein, so it was a suggestion. Thanks for the book tip! :) ~ Daryl

  2. Sounds yummy; I am just starting to learn how to make soup successfully. Can I substitute something (Worcestershire sauce maybe?) for the tamari, or leave it out? Soy is not my friend.

  3. Daryl, that looks delicious! I have everything on hand except the tamari, which I'm unfamiliar with - are there any substitutes?

  4. I make a batch of soup or chicken stock for future use in soup a couple of times a month. It is so wonderful to have something that requires little fuss simmering away.

  5. I like to roast butternut squash, mash it up and it to my lentil soup.