Spinach, Lentil, and Rice Soup Recipe

Name: Spinach, Lentil, and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb brown lentils, rinsed and picked over; 4 large garlic cloves, chopped; 2 medium celery ribs, chopped; 2 medium carrots, chopped; 7 cups water; 1 cup white rice; salt (2 t. for my taste); fresh ground black pepper (1 t. for my taste); 10 ounces spinach, stemmed and torn into bite-size pieces; extra-virgin olive oil

Servings: persons

1 lb brown lentils, rinsed and picked over
4 large garlic cloves, chopped
2 medium celery ribs, chopped
2 medium carrots, chopped
7 cups water
1 cup white rice
salt (2 t. for my taste)
fresh ground black pepper (1 t. for my taste)
10 ounces spinach, stemmed and torn into bite-size pieces
extra-virgin olive oil

1
In a slow cooker, combine the lentils, garlic, celery, carrots, and 6 cups water; add more water if needed, to cover the ingredients by 1/2 inch.
2
Cover and cook on low for 7 hours.
3
Add the rice, the remaining 1 cup water, and salt and pepper to taste.
4
Cover and cook for 30 minutes, or until the rice is tender.
5
Stir in the spinach and cook for 15 minutes more.
6
Ladle into bowls, drizzle with olive oil, and grind on some black pepper.

486

kcal

Calories

100

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 lb brown lentils, rinsed and picked over, 4 large garlic cloves, chopped, 2 medium celery ribs, chopped, 2 medium carrots, chopped, and more.

Yes, Spinach, Lentil, and Rice Soup 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.

Spinach, Lentil, and Rice Soup

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