Brown Rice and Lentil Soup (W/ Homemade Vegetable S

Name: Brown Rice and Lentil Soup (W/ Homemade Vegetable Stock)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 4 large carrots; 3 celery ribs; 2 large onions; 3 garlic cloves; 1 cup mushroom; 1 cup fennel; 12 ounces white wine; 2 quarts water; 2 bay leaves; 2 sprigs thyme; 2 tablespoons olive oil; 4 large carrots; 3 celery ribs; 2 large onions; 1 cup brown rice; 1 cup brown lentils; 1 cup frozen corn; 1 cup frozen peas; 2 tablespoons sherry wine vinegar; salt & pepper

Servings: persons

2 tablespoons vegetable oil
4 large carrots
3 celery ribs
2 large onions
3 garlic cloves
1 cup mushroom
1 cup fennel
12 ounces white wine
2 quarts water
2 bay leaves
2 sprigs thyme
2 tablespoons olive oil
4 large carrots
3 celery ribs
2 large onions
1 cup brown rice
1 cup brown lentils
1 cup frozen corn
1 cup frozen peas
2 tablespoons sherry wine vinegar
salt & pepper

1
Chop all the stock vegetables - fairly small to allow the flavours to be released.
2
Brown in oil first to strengthen the flavours.
3
Add the wine, water, bay leaves and thyme.
4
Bring to the boil and then simmer for 1 hour.
5
Meanwhile, for the soup base, dice the soup vegetables and saute in olive oil until golden-brown.
6
Strain the vegetable stock (discarding the stock vegies) into the soup base and add the brown rice and lentils.
7
Simmer for 20 minutes.
8
Add the corn and peas and simmer for 10 minutes.
9
Before serving stir in the sherry vinegar and season to taste.

730

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 4 large carrots, 3 celery ribs, 2 large onions, and more.

Yes, Brown Rice and Lentil Soup (W/ Homemade Vegetable Stock) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brown Rice and Lentil Soup (W/ Homemade Vegetable Stock)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions