Vegan Lentil and Brown Rice Soup With Tomatoes and Zucchini
Brown rice and lentils make for a chewy and filling base in this delicious soup, without any of the cholesterol or fat that meat has, and plant power means no acid reflux or indigestion either.
The tomatoes, basil, oregano, and thyme will fill your kitchen with comforting and inviting aromas. If you don’t have zucchini, carrots also work well.
This vegan lentil rice soup is so easy to make, with only a single pot to clean up, yet looks and tastes complex and divine.
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Lovely Lentil and Brown Rice Soup
Soup can definitely be a meal, and this soup will nourish and delight with it's deliciousness.
- 4 cups vegetable broth
- 6 cups water
- 2 cups dried lentils
- 1 cup brown long grain rice long grain tends to have a faster cooking time than short grain
- 796 ml can diced tomatoes undrained
- 1 onion large, chopped
- 1 celery stalk large, diced
- 3 garlic cloves medium, minced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme leaves
- 1 bay leaf
- 1 tbsp dried parsley
- 1/2 tsp salt
- 4 cups zucchini sliced in half circles, 3 small to medium
- fresh ground black pepper
Add vegetable broth and water to a large soup pot on medium high heat.
Add ingredients in order listed: lentils, brown rice, undrained can of diced tomatoes, chopped onion, diced celery stalk, minced garlic cloves, basil, oregano, thyme, bay leaf, parsley, salt and zucchini.
Reducing heat to medium once bubbling.
Once all ingredients are added, reduce the heat to low, cover, and simmer for 20 more minutes or until the lentils and rice are both tender. Remove and discard the bay leaf.
If necessary, thin the soup with additional hot broth or water or ice cubes when serving.
Serve with fresh ground black pepper, salt to taste, and optionally whole grain crackers.
If you don't have zucchini, carrots also work well.
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