January 19, 2021

Lentil and Rice Soup Recipe

Name: Lentil and Rice Soup Recipe
Prep time: 2 h
Cook time: 1 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 cup dry green or brown lentils, soaked in cold water for 2 hours; 3 tbsp olive oil; 1 medium onion, minced; 2 oz prosciutto (about 4 thin slices), cut into small pieces; 2 cloves garlic, minced; 1 tbsp parsley, minced; 1 (28 oz) can plum tomatoes, cut into bite sized pieces + sauce; Salt and pepper to taste; 1/2 cup arborio rice; 6 cups chicken broth

Recipes, Dinner, Lunch, Soup

I fell in love with this lentil and rice soup recipe when my Mom and Nana used to make it – and now it’s a favorite in my kitchen, too!

It’s a chilly winter day. Big snowflakes are falling outside. What am I craving? A big cozy bowl of this lentil and rice soup, of course!

I’m actually really surprised that it took me so long to share this recipe with you. While I love the healthy lentil and vegetable soup that I posted last year, this version has a special place in my heart because it’s exactly how my Mom and Nana have always made it. It is extremely simple with very straight forward ingredients and instructions, but the result is so comforting and delicious! Plus, this lentil rice soup is naturally dairy-free and gluten-free as long as you don’t add the parmesan cheese on top!

Adam has started calling this my “Italian chili” when I make it for dinners, but I’ve honestly been making a big batch of soup for myself to eat at lunchtime during the week. It’s inexpensive, it’s filling, and if I can’t eat it all, I pop a tupperware in the freezer for another time. Also, if you’re new to lentils, they have a ton of nutritional benefits! They’re packed with B vitamins, magnesium, zinc, and potassium. They are also made up of over 25% protein, they’re a great source of iron, and they’re high in fiber which can help support gut health. Woo!

Lentil and Rice Soup Recipe

Ingredients

1 cup dry green or brown lentils, soaked in cold water for 2 hours
3 tbsp olive oil
1 medium onion, minced
2 oz prosciutto (about 4 thin slices), cut into small pieces
2 cloves garlic, minced
1 tbsp parsley, minced
1 (28 oz) can plum tomatoes, cut into bite sized pieces + sauce
Salt and pepper to taste
1/2 cup arborio rice
6 cups chicken broth

Instructions

1. Heat olive oil to a pot or dutch oven over medium high heat. Add minced onion, salt and pepper, and saute for about 5 minutes.

2. Add prosciutto and saute for 2 minutes.

3. Add garlic and parsley, and cook for another 2 minutes.

4. Open the can of tomatoes and cut each one into bite sized pieces. Add the tomatoes to the pot, as well as the leftover tomato sauce/juice left in the can.

5. Drain your lentils and add those to the pot with 4 cups of chicken stock. Bring to a boil.

6. Reduce heat, cover the pot, and simmer for 1 hour, stirring occasionally.

7. After an hour, taste test to make sure the lentils are tender. Add more salt and pepper to taste.

8. Add another 2 cups of broth.

9. Stir in arborio rice and cook for another 15 minutes, or until the rice are tender.

10. Serve warm with parmesan cheese and additional parsley.

*Store leftovers in an airtight container in the refrigerator or freezer!

Lentil Soup Variations

Different Lentils

I usually use green or brown lentils for this recipe, and I would recommend sticking to those. If you only have red lentils on hand on hand you could give it a try – just know that I haven’t tested it before. Red lentils also take less time to cook, so just be mindful of that when simmering the soup.

Better Than Bouillon vs. Broth

I pretty much only use Better Than Bouillon when recipes call for broth – mostly because it’s easy to always have on hand, but also because you have more control over the sodium in your dish! The conversion is usually 1 tsp of bouillon per 1 cups water – but you can also add a little bit less and then adjust the salt and pepper at the end to taste!

Vegetarian Options

To make this vegetarian, all you have to do is use vegetable broth instead of chicken broth, and leave the prosciutto out. The broth won’t make a big difference at all, and the prosciutto is totally optional. My family has always made it this way, but it is definitely not a necessary ingredient.

Different Rice

Because of it’s starchiness, I think arborio rice makes this soup extra hearty and comforting. That being said, if you don’t have it on hand or you don’t like it – you can definitely use a different rice, you just have to pay attention to the cooking time. For example, if you prefer brown rice that takes 30-40 minutes to cook, it won’t be done in time if you follow my directions here. For a lentil brown rice soup, I’d recommend adding the rice when you add the lentils and taste for done-ness after about 45 minutes of simmering.

No Rice

Don’t want rice at all? That’s fine! Just stop cooking at Step 7 and don’t add more broth.

Plum Tomatoes vs. Crushed Tomatoes

If you can’t find canned plum tomatoes, you can also buy a can of diced or crushed tomatoes instead. Cutting them yourself just ensures that you can some nice texture in the soup – but as long as you have a 28oz can of tomatoes, the recipe will still work. This brand is my personal favorite!

Add different spices/herbs

Obviously this recipe is Italian, but since it’s also very simple, you can feel free to make tweaks to cater it to your favorite cuisine. Add a bay leaf! Make it spicy with red pepper flakes or chili powder! Or you could even switch out the parsley for cilantro and add some turmeric for a little Indian twist. There are a lot of options!