Filling Lentil Rice Soup

I didn’t grow up eating a lot of lentils, but when I started making soups from scratch, I realized they’re kind of perfect for it. They don’t need soaking like beans do, they cook up fast, and they make soup feel filling without being heavy.

This lentil rice soup has become my go-to when I need something easy on a weeknight. It’s basically a pantry recipe—I almost always have dried lentils, rice, and canned tomatoes hanging around. Throw in some carrots and celery, and you’ve got dinner in one pot. The best part? It tastes even better the next day, which means leftovers for lunch without any extra work.

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What Kind of Lentils Should I Use?

Green lentils are the best choice for this soup because they hold their shape well during cooking and won’t turn mushy. You could also use brown lentils, which have a similar texture and cooking time, making them a great substitute if that’s what you have on hand. I’d avoid red or yellow lentils for this recipe since they break down quickly and will give you more of a thick, porridge-like consistency rather than a hearty soup with distinct lentils. When shopping, make sure to pick through your dried lentils and rinse them well to remove any small stones or debris that sometimes sneak into the package.

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Options for Substitutions

This soup is really forgiving when it comes to swapping ingredients:

• Green lentils: Brown lentils work just as well here and cook in about the same time. Avoid red lentils though – they break down too quickly and will turn mushy in this soup.
• Jasmine rice: Any long-grain white rice like basmati or regular white rice will do the trick. You can also use brown rice, but add it 15 minutes earlier since it takes longer to cook.
• Coconut aminos: Regular soy sauce or tamari works perfectly as a substitute. If you don’t have either, just add an extra pinch of salt to make up for the savory flavor.
• Vegetable broth: Water works fine if you’re out of broth – just be sure to taste and adjust the salt at the end since broth adds extra flavor.
• Fresh parsley: Cilantro or fresh dill make nice alternatives. In a pinch, you can use 1 tablespoon of dried parsley, though fresh really does brighten up the soup.
• Celery and carrots: Feel free to swap in other vegetables like diced zucchini, bell peppers, or green beans. Just keep the total amount of veggies about the same.

Watch Out for These Mistakes While Cooking

The biggest mistake with lentil rice soup is adding the rice and lentils at the same time without considering their different cooking times – green lentils typically take 25-30 minutes while jasmine rice only needs about 15-20 minutes, so your rice can turn mushy if you’re not careful. To fix this, either add the rice about 10 minutes after the lentils start simmering, or use a firmer rice variety like basmati that can handle the longer cooking time. Don’t forget to rinse your lentils thoroughly before adding them to remove any debris, and make sure to stir the pot occasionally during simmering to prevent the rice from sticking to the bottom. Finally, wait until the very end to add the lemon juice and fresh parsley, as cooking them too long will dull their bright, fresh flavors that really make this soup shine.

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What to Serve With Lentil Rice Soup?

This hearty lentil rice soup is filling enough to be a meal on its own, but I love serving it with some warm pita bread or naan for scooping. A simple side salad with cucumbers, tomatoes, and a lemon vinaigrette keeps things fresh and balances out the richness of the soup. If you want to make it even more satisfying, add a dollop of plain Greek yogurt or a sprinkle of feta cheese on top right before serving. Some toasted bread rubbed with garlic also works great for dunking into the broth.

Storage Instructions

Store: Keep your lentil rice soup in an airtight container in the fridge for up to 5 days. The rice will soak up some of the liquid as it sits, so you might want to add a splash of broth or water when you reheat it to get it back to your preferred consistency.

Freeze: This soup freezes great for up to 3 months in freezer-safe containers or bags. Just know that the rice texture might change a bit after freezing, becoming softer, but it still tastes delicious. Let it thaw in the fridge overnight before reheating.

Reheat: Warm it up on the stove over medium heat, stirring occasionally and adding extra broth if needed. You can also microwave individual portions for 2-3 minutes. I like to squeeze fresh lemon juice over it right before serving to brighten up the flavors again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 38-45 g
• Fat: 20-25 g
• Carbohydrates: 260-290 g

Ingredients

• 2 garlic cloves (freshly minced)
• 2 tbsp olive oil (extra virgin for better flavor)
• 3 carrots (cut into 1/2-inch rounds)
• 8 cups vegetable broth (I prefer Pacific Foods)
• 1 yellow onion (diced into 1/2-inch pieces)
• 1 tbsp coconut aminos
• 1 tsp dried thyme
• 15 oz diced tomatoes (canned is fine, adds great depth)
• 1 tsp salt
• 1 cup dried green lentils (I use Melissa’s brand)
• 1 lemon (for zesting and juice at the end)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup jasmine rice
• 1/4 cup fresh parsley (chopped fresh, adds brightness)
• 3 celery ribs (cut into 1/4-inch slices)

Step 1: Prepare Mise en Place and Build the Aromatic Base

• 2 garlic cloves
• 1 yellow onion
• 3 celery ribs
• 3 carrots
• 1 lemon
• 1/4 cup fresh parsley
• 1 cup dried green lentils
• 1 cup jasmine rice
• 2 tbsp olive oil

Mince the garlic cloves, dice the onion into 1/2-inch pieces, slice the celery ribs into 1/4-inch pieces, and cut the carrots into 1/2-inch rounds.

Zest the lemon and set aside, then cut the lemon in half for juicing later.

Chop the fresh parsley and measure out the lentils and rice.

Having everything prepped and ready will ensure smooth cooking without interruptions.

Heat the extra virgin olive oil in a large pot over medium heat until it shimmers slightly.

Step 2: Sauté the Aromatics to Build Flavor Foundation

• 1 yellow onion
• 2 garlic cloves
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 3 celery ribs
• 3 carrots

Add the diced onion to the hot oil and cook for 5-6 minutes, stirring occasionally, until it becomes soft and translucent.

This slow cooking of onions develops natural sweetness and creates the flavor foundation for the soup.

Add the minced garlic, dried thyme, and freshly ground black pepper, stirring constantly for about 1 minute until fragrant.

Then add the sliced celery and carrot rounds, cooking for another 5 minutes until the vegetables begin to soften slightly and release their natural flavors.

Step 3: Add Legumes, Grains, and Broth to Build the Soup

• sautéed aromatics and vegetables from Step 2
• 1 cup dried green lentils
• 1 cup jasmine rice
• 8 cups vegetable broth
• 15 oz diced tomatoes
• 1 tbsp coconut aminos

Add the dried green lentils and jasmine rice directly to the aromatic vegetable mixture, stirring for about 30 seconds to lightly toast them in the oil.

Pour in the vegetable broth, add the canned diced tomatoes with their juices, and stir in the coconut aminos.

I like to give everything a good stir at this point to ensure the lentils and rice are evenly distributed and won’t settle to the bottom.

Bring the mixture to a boil over medium-high heat, stirring occasionally.

Step 4: Simmer Until Lentils and Rice Are Tender

• soup from Step 3

Once the soup reaches a boil, give it a good stir to ensure nothing is sticking to the bottom, then reduce the heat to low, cover with a lid, and simmer for 25-30 minutes.

The soup is done when both the lentils and rice are completely soft and tender—the lentils should break apart easily when pressed against the side of the pot.

This gentle simmering allows all the flavors to meld together beautifully and ensures even cooking of both the grains and legumes.

Step 5: Season and Finish with Brightness

• simmered soup from Step 4
• 1 tsp salt
• 1 lemon
• 1/4 cup fresh parsley

Remove the pot from heat and stir in the salt, fresh lemon juice, and chopped fresh parsley.

Taste the soup and adjust the seasoning if needed—I often find that a little extra lemon juice really brings out all the flavors that have developed during simmering.

Finish with a sprinkle of the lemon zest for a pop of color and aroma.

Ladle into bowls and serve hot.

Filling Lentil Rice Soup

Delicious Filling Lentil Rice Soup recipe with step-by-step instructions.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 7 servings

Calories 1400 kcal

Ingredients

  

• 2 garlic cloves (freshly minced)
• 2 tbsp olive oil (extra virgin for better flavor)
• 3 carrots (cut into 1/2-inch rounds)
• 8 cups vegetable broth (I prefer Pacific Foods)
• 1 yellow onion (diced into 1/2-inch pieces)
• 1 tbsp coconut aminos
• 1 tsp dried thyme
• 15 oz diced tomatoes (canned is fine, adds great depth)
• 1 tsp salt
• 1 cup dried green lentils (I use Melissa's brand)
• 1 lemon (for zesting and juice at the end)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup jasmine rice
• 1/4 cup fresh parsley (chopped fresh, adds brightness)
• 3 celery ribs (cut into 1/4-inch slices)

Instructions

 

• Mince the garlic cloves, dice the onion into 1/2-inch pieces, slice the celery ribs into 1/4-inch pieces, and cut the carrots into 1/2-inch rounds. Zest the lemon and set aside, then cut the lemon in half for juicing later. Chop the fresh parsley and measure out the lentils and rice. Having everything prepped and ready will ensure smooth cooking without interruptions. Heat the extra virgin olive oil in a large pot over medium heat until it shimmers slightly.
• Add the diced onion to the hot oil and cook for 5-6 minutes, stirring occasionally, until it becomes soft and translucent. This slow cooking of onions develops natural sweetness and creates the flavor foundation for the soup. Add the minced garlic, dried thyme, and freshly ground black pepper, stirring constantly for about 1 minute until fragrant. Then add the sliced celery and carrot rounds, cooking for another 5 minutes until the vegetables begin to soften slightly and release their natural flavors.
• Add the dried green lentils and jasmine rice directly to the aromatic vegetable mixture, stirring for about 30 seconds to lightly toast them in the oil. Pour in the vegetable broth, add the canned diced tomatoes with their juices, and stir in the coconut aminos. I like to give everything a good stir at this point to ensure the lentils and rice are evenly distributed and won't settle to the bottom. Bring the mixture to a boil over medium-high heat, stirring occasionally.
• Once the soup reaches a boil, give it a good stir to ensure nothing is sticking to the bottom, then reduce the heat to low, cover with a lid, and simmer for 25-30 minutes. The soup is done when both the lentils and rice are completely soft and tender—the lentils should break apart easily when pressed against the side of the pot. This gentle simmering allows all the flavors to meld together beautifully and ensures even cooking of both the grains and legumes.
• Remove the pot from heat and stir in the salt, fresh lemon juice, and chopped fresh parsley. Taste the soup and adjust the seasoning if needed—I often find that a little extra lemon juice really brings out all the flavors that have developed during simmering. Finish with a sprinkle of the lemon zest for a pop of color and aroma. Ladle into bowls and serve hot.