LENTIL AND BROWN RICE SOUP
Healthful and hearty. A good soup to make a lot of and have as a stand-by in the freezer for a quick, nutritious meal.
Provided by evelynathens
Categories Brown Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
- Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
- Stir in parsley and vinegar and season to taste.
- Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve
Nutrition Facts : Calories 257.7, Fat 2.7, SaturatedFat 0.6, Sodium 663.4, Carbohydrate 46.2, Fiber 8.3, Sugar 8.2, Protein 13.2
RICE AND LENTIL SOUP OR STEW
This thick, hearty soup is started with the trilogy of onions, celery, and carrots are sautéed before adding the liquid as to bring out there sweetness. Made with a nice meaty ham bone for lots of flavor. A chipotle pepper in adobo sauce for a nice spiciness.
Provided by Rita1652
Categories White Rice
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large heavy pot heat oil.
- Add celery, carrots, onions, and garlic sauté till slightly browned, about 5 minutes.
- Mix in spices and bay leaf.
- Add water, scraping the brown goodness from the bottom of the pot.
- Add ham bone, tomatoes and chipotle; bring to a boil and then simmer for 1 hour.
- Add lentils; cook for 15 minutes and then add rice. Cook for 30 more minutes.
- You can thin if you like with liquid either chicken stock of water. Water would be just fine because there is plenty of flavor.
INDIAN LENTILS AND RICE SOUP
From start to finish, you can have lentil soup in less than 30 minutes. I have to say my daughter doesn't enjoy the mint and coconut in it so we serve hers without!
Provided by TishT
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Spray 3-quart saucepan with nonstick cooking spray.
- Cook green onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
- Stir in 5 cups of the broth, the lentils, turmeric and salt.
- Heat to boiling; reduce heat.
- Cover and simmer about 25 to 30 minutes, adding remaining stock if needed, until lentils are tender.
- Stir in tomato, coconut and mint.
- Serve over rice with yogurt.
LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)
Provided by Aarti Sequeira
Time 1h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
- Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
- Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
- Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
- Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
- Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
- Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
- Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.
LENTIL SOUP WITH PEAS AND HAM
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the ham, onion and 2 tablespoons dill; cook, stirring frequently, until the onion is golden, about 5 minutes. Add the celery, carrots, potatoes, 1/2 cup water and 1/4 teaspoon each salt and pepper. Cover and cook, stirring occasionally, until the vegetables are just soft, 8 to 10 minutes.
- Add the chicken broth, 1 1/2 cups water and the lentils; cover and bring to a simmer. Uncover and cook until the potatoes are tender and the lentils begin to fall apart, 12 to 15 more minutes. Stir in the peas, yogurt and the remaining 1 tablespoon dill. Ladle the soup into bowls.
INSTANT POT® LENTIL AND RICE SOUP
Instant Pot® yellow lentil and rice soup with lemon is served with a lemon wedge.
Provided by estezz
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Soak lentils and rice in cold water to cover for at least 30 minutes. Rinse and drain. Set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and saute carrots, celery, and onion until softened, 5 to 7 minutes. Stir in coriander, salt, thyme, rosemary, pepper, and chili powder. Stir in drained rice and lentils. Pour in water; add lemon zest. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid.
- Stir in lemon juice. Taste and adjust seasonings. Serve.
Nutrition Facts : Calories 161 calories, Carbohydrate 30 g, Fat 1.8 g, Fiber 7.4 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 368.4 mg, Sugar 1.4 g
LENTIL AND RICE SOUP WITH SAUSAGE (LOW FAT)
This is a flavorful soup with wonderful texture from 1000 Lowfat Recipes by Terry Blonder Golson. Just a touch of sausage adds a lot of flavor.
Provided by pattikay in L.A.
Categories Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a soup pot over low heat.
- Saute the onions and garlic in the oil for 5 minutes.
- Stir in the carrot and sausage.
- Continue to cook till the onions are soft and golden.
- add the broth and bay leaf to the pot. Bring to a boil, then reduce to a simmer.
- Add the lentils and rice and cook, covered, for about 45 minutes, or until lentils are soft.
- Add the salt, pepper and parsley. Cook for 5 minutes longer. Remove bay leaf.
- Serve garnished with croutons.
Nutrition Facts : Calories 235.7, Fat 6.7, SaturatedFat 1.7, Cholesterol 12.5, Sodium 909.5, Carbohydrate 30.6, Fiber 2.6, Sugar 7.1, Protein 12.8
FRENCH LENTIL RICE SOUP
Make and share this French Lentil Rice Soup recipe from Food.com.
Provided by chrish574
Categories Easy
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Stir together the broth, lentils, carrots, onion, celery, rice, garlic, herbes de Provence, salt and pepper in a slow cooker. Cover and cook on low for 8 hours or on high for 4 to 5 hours. Remove 1 1/2 cups soup and puree in a food blender or with an immersion blender until almost smooth. Stir pureed soup back into the slow cooker.
- Divide soup evenly among 4 serving bowls, garnishing each with 1 tablespoon cream and 1 tablespoon chopped parley, if desired.
Nutrition Facts : Calories 176.6, Fat 2.5, SaturatedFat 0.7, Sodium 1450.7, Carbohydrate 24.9, Fiber 5.7, Sugar 4.5, Protein 13.3
LENTIL, TURKEY & WILD RICE SOUP
Make and share this Lentil, Turkey & Wild Rice Soup recipe from Food.com.
Provided by um-um-good
Categories Stocks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter over med-high heat.
- Add leeks, carrots & celery and cook until leeks are softened.
- Stir in bay leaf, thyme, rice & chicken stock.
- Cover & bring to boil.
- Reduce heat to medium low & simmer 30 minutes.
- Stir in lentils & turkey.
- Cook until rice is tender (about 25 minutes longer).
- Remove bay leaf & thyme sprig.
- Stir in parsley & pepper just before serving.
Nutrition Facts : Calories 280.4, Fat 8.8, SaturatedFat 3.8, Cholesterol 44, Sodium 422, Carbohydrate 29, Fiber 3.8, Sugar 6.3, Protein 21.2
SLOW COOKER LENTIL AND RICE SOUP
Very easy and very thrifty. Use any combination of liquids, (ex-more broth, no water) but make sure you have 6 cups.
Provided by ASRing
Categories Clear Soup
Time 7h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a small slow cooker. Cover and cook on low for 7 to 8 hours or until lentils and rice are cooked.
LENTIL AND BROWN RICE SOUP
Steps:
- In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.
LENTIL AND WILD RICE SOUP (CROCK POT)
A smokey lightly spicy hearty soup made easily in the crock pot. Having chorizos and chipoltes for heat. Saving the spinach till the end for brightness and freshness. Have your freezer bags ready to save the leftovers. Leftovers are great for last minute meal. Defrost in microwave oven and ready to go.
Provided by Rita1652
Categories Chowders
Time 6h15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Place all ingredients except spinach in slow cooker, pour water over all just to cover,.
- cook on low for 6 hours or until wild rice and vegetables are tender.
- Remove ham bone and take any meat left on it and place back in soup.
- Stir in spinach and drizzle sherry during last 15 minutes of cooking.
Nutrition Facts : Calories 87.2, Fat 4.7, SaturatedFat 1.8, Cholesterol 10.6, Sodium 408.6, Carbohydrate 6.6, Fiber 2.1, Sugar 1.7, Protein 4.8
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LENTIL RICE SOUP (VEGAN, GLUTEN FREE) ~ VEGGIE INSPIRED
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5/5 (7)Total Time 1 hrCategory Entree, SoupCalories 336 per serving
- 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 minutes. Add the celery and carrots and cook another 5 minutes so they start to soften.
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