Description
Wholesome and satisfying, this soup blends lentils, veggies, and rice in a tomato-rich broth — vegan, gluten-free, and perfect for meal prep.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 bell peppers (any color), diced
1 cup carrots, diced
1 cup celery, diced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon smoked paprika
1 cup dried brown lentils, rinsed
1 cup uncooked brown rice
1 (28-ounce) can crushed tomatoes
4 cups vegetable broth
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté until translucent (about 5 minutes).
Stir in garlic, bell peppers, carrots, and celery; cook for another 5 minutes.
Add oregano, basil, and smoked paprika; stir to combine.
Pour in lentils, brown rice, crushed tomatoes, and vegetable broth; stir.
Bring to a boil, then reduce heat to low. Cover and simmer for ~45 minutes until lentils and rice are tender.
Season with salt and pepper.
Garnish with fresh parsley and serve warm.
Notes
Spicy Kick: Add red pepper flakes or jalapeño for heat.
Grain Swap: Use quinoa or farro instead of brown rice.
Extra Protein: Add chickpeas or black beans.
Greens Boost: Stir in kale or spinach during the last 5 minutes.
Oil-Free: Sauté vegetables in broth instead of oil.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
