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Lentil Rice Soup

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.4

$0.40 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 fall,winter,vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan soup
spoonacular Score:89%

Spoonacular Score: 89%

 

Lentil Rice Soup might be just the main course you are searching for. This recipe serves 10 and costs 42 cents per serving. One serving contains 205 calories, 13g of protein, and 1g of fat. If you have water, brown rice, vegetable salt, and a few other ingredients on hand, you can make it. To use up the brown rice you could follow this main course with the Brown Rice Pudding as a dessert. 1 person has tried and liked this recipe. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is outstanding. Try Rice and Lentil Soup in a Jar, Lentil And Brown Rice Soup, and Middle Eastern Lentil and Rice Soup for similar recipes.

Ingredients

Servings:
1 large
1 large bay leaf
bay leaf
0.5 cups
0.5 cups brown rice
brown rice
1
1  carrot
carrot
1
1  celery stalk
celery stalk
1 lb
1 lb dried lentils
dried lentils
0.5 tsps
0.5 tsps dried tarragon
dried tarragon
1 medium
1 medium onion
onion
0.25 tsps
0.25 tsps pepper
pepper
some
some salt
salt
2 cups
2 cups canned vegetable stock
canned vegetable stock
8 cups
8 cups water
water
1 large bay leaf
1 large
bay leaf
0.5 cups brown rice
0.5 cups
brown rice
1  carrot
1
carrot
1  celery stalk
1
celery stalk
1 lb dried lentils
1 lb
dried lentils
0.5 tsps dried tarragon
0.5 tsps
dried tarragon
1 medium onion
1 medium
onion
0.25 tsps pepper
0.25 tsps
pepper
some salt
some
salt
2 cups canned vegetable stock
2 cups
canned vegetable stock
8 cups water
8 cups
water

Equipment

wooden spoon
wooden spoon
sauce pan
sauce pan
wooden spoon
wooden spoon
sauce pan
sauce pan


Instructions

  1. Place lentils in a saucepan and cover with water; soak for a few hours or overnight. Drain and add all ingredients except rice. Cook over low heat, covered, about 1 hour, or till lentils are soft. After 1 hour, add brown rice. Cook longer, stirring occasionally. Remove from heat. With a wooden spoon, crush some of the cooked lentils to thicken soup. Remove bay leaf and cloves before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.36
Ingredient
1 large bay leaf
½ cups brown rice
1 carrot
1 celery stalk
1 pound dried lentils
½ teaspoons dried tarragon
1 medium onion
¼ teaspoons pepper
2 cups canned vegetable stock
Price
$0.02
$0.31
$0.11
$0.02
$1.30
$0.06
$0.24
$0.01
$1.51
$3.57

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
204 Calories
12g Protein
0.77g Total Fat
36g Carbs
66% Health Score
Limit These
Calories
204
10%

Fat
0.77g
1%

  Saturated Fat
0.13g
1%

Carbohydrates
36g
12%

  Sugar
2g
2%

Cholesterol
0.0mg
0%

Sodium
399mg
17%

Get Enough Of These
Protein
12g
25%

Fiber
14g
58%

Folate
222µg
56%

Manganese
1mg
50%

Vitamin B1
0.44mg
30%

Phosphorus
235mg
24%

Vitamin A
1143IU
23%

Iron
3mg
20%

Magnesium
73mg
18%

Zinc
2mg
16%

Vitamin B6
0.32mg
16%

Copper
0.3mg
15%

Potassium
499mg
14%

Vitamin B5
1mg
11%

Vitamin B3
1mg
8%

Vitamin B2
0.11mg
6%

Selenium
3µg
5%

Calcium
40mg
4%

Vitamin C
3mg
4%

Vitamin K
3µg
3%

Vitamin E
0.27mg
2%

covered percent of daily need

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