Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Lentil Brown Rice Soup

May 31, 2016 By Richa 43 Comments

Jump to Recipe   Print Recipe

Vegan Lentil Brown Rice Soup. Easy 1 pot Lentil Rice Soup with Veggies, Spinach or greens of choice. 20 minutes active time then let everything simmer. Make it in a saucepan or Instant Pot. Serve with crackers, papadum or grilled vegan cheese sandwiches. Vegan Gluten-free Soy-free Recipe. Pin this post for later. 
Jump to Recipe   

Lentil Brown Rice Soup. Easy 1 pot Lentil Rice Soup with Spinach or greens of choice. 20 minutes active time then let everything simmer. Serve with crackers, papadum or grilled vegan cheese sandwiches. Vegan Gluten-free Soy-free Recipe | VeganRicha.com

This easy Lentil Brown Rice Soup is a filling meal with carrots, veggies, greens, and spices. Made in 1 pot and takes just 20 minutes active time. 

Soak the lentils and rice. Roast up the whole spices, cook onion, ginger and garlic, add in the ground spices, some tomatoes, some veggies, then add in the drained lentils and rice, water, salt and simmer until ready. I used carrots, peppers and some of the broccoflower that was sitting in the fridge. The broccoflower or  Romanesco broccoli has an interesting flavor profile. Use any veggies of choice. Fold in some spinach or baby greens towards the end. Serve this hearty soup with peppery crackers or papadum, or some chopped grilled vegan cheese sandwich croutons.  Use mung beans or black eyed peas for variation. 

Lentil Brown Rice Soup. Easy 1 pot Lentil Rice Soup with Spinach or greens of choice. 20 minutes active time then let everything simmer. Serve with crackers, papadum or grilled vegan cheese sandwiches. Vegan Gluten-free Soy-free Recipe | VeganRicha.com

Lentil Brown Rice Soup. Easy 1 pot Lentil Rice Soup with Spinach or greens of choice. 20 minutes active time then let everything simmer. Serve with crackers, papadum or grilled vegan cheese sandwiches. #Vegan #Glutenfree #Soyfree #nutfree #Recipe | VeganRicha.com

More soups from the blog

  • Turkish Lentil Soup
  • Mushroom Chickpea Soup
  • Curried butternut squash soup
  • Chard Mushroom Shallot Pasta soup
  • Chipotle corn Chowder
  • Moroccan lentil soup
  • Cream of Mushroom Soup

Lentil Brown Rice Soup. Easy 1 pot Lentil Rice Soup with Spinach or greens of choice. 20 minutes active time then let everything simmer. Serve with crackers, papadum or grilled vegan cheese sandwiches. Vegan Gluten-free Soy-free Recipe | VeganRicha.com

Video: Subscribe to my youtube Channel for all recipe videos. 

Lentil Brown Rice Soup. Easy 1 pot Lentil Rice Soup with Spinach or greens of choice. 20 minutes active time then let everything simmer. Serve with crackers, papadum or grilled vegan cheese sandwiches. Vegan Gluten-free Soy-free Recipe | VeganRicha.com #vegan #glutenfree #veganricha
Print Recipe
4.8 from 10 votes

Vegan Lentil Brown Rice Soup

Lentil Brown Rice Soup. Easy 1 pot Lentil Rice Soup with Spinach or greens of choice. 20 minutes active time then let everything simmer. Serve with crackers, papadum or grilled vegan cheese sandwiches. Vegan Gluten-free Soy-free Recipe
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: fusion
Servings: 4
Calories: 205kcal
Author: Vegan Richa

Ingredients

  • 1/2 cup (96 g) brown lentils
  • 1/3 cup (63.33 g) brown rice uncooked rice
  • 1 tsp oil
  • 1/2 tsp (0.5 tsp) cumin seeds
  • 1/2 tsp (0.5 tsp) mustard seeds optional or use 1/2 tsp ground mustard later
  • 1 bay leaf
  • 1/2 (0.5 ) medium onion chopped
  • 4 cloves of garlic finely chopped
  • 1 inch ginger finely chopped
  • 1 green chile chopped
  • 1/2 tsp (0.5 tsp) turmeric
  • 1/2 tsp (0.5 tsp) paprika
  • 1/2 tsp (0.5 tsp) garam masala or curry powder or use other spice blends like taco spice, berbere, cajun etc
  • 1 tsp coriander powder
  • 1/4 tsp (0.25 tsp) chipotle pepper
  • 1/4 tsp (0.25 tsp) black pepper
  • 1.5 cups (223.5 g) diced tomatoes
  • 2 tsp ketchup optional
  • 1 tsp lemon juice
  • 2 cups (364 g) of veggies I used bell pepper, carrots, broccoflower(Romanesco broccoli)
  • 3.5 cups (875 ml) water for pressure cooker 4 to 4.5 cups for saucepan
  • 3/4 tsp (0.75 tsp) salt
  • 1 cup (30 g) chopped or baby spinach
  • lemon juice garam masala and cayenne for garnish

Instructions

  • Wash and Soak the lentil and rice if you haven't yet. (Soak for atleast 15 minutes before using).
  • Heat oil in a saucepan or a pressure cooker over medium heat. When hot, add cumin seeds, mustard seeds and cook until fragrant or they change color.
  • Add bay leaf, onion, garlic ginger, chile and cook until translucent. about 5 mins. Add the spices and mix in. Roast for half a minute
  • Add the tomatoes and splash of water and cook until the tomatoes are saucy. mash the larger pieces. Add lemon juice, ketchup, veggies, salt and mix in.
  • Drain and add lentils, rice, water/broth and mix in.
  • Cover and cook for 40 minutes or longer until tender in the saucepan. If using pressure cooker, use 2 to 2.5 cups water, Pressure cook for 15-17 mins on stove top ( Manual 18-20 minutes in Instant Pot with natural release).
  • Fold in the spinach in the last 5 minutes, Or when you open the pressure cooker and the soup is hot.
  • Add a sprinkle garam masala, cayenne to taste and more lemon if needed. Serve with crackers or papaddum.

Video

Notes

To make this oil free: Saute the onion, garlic, ginger and chile in water or veggie broth. then add all the ground spices, bay leaf and 1/2 tsp ground cumin and continue.
 
Variation: Use mung beans or black eyed peas instead of lentils. 
 
Nutritional values based on one serving

Nutrition

Nutrition Facts
Vegan Lentil Brown Rice Soup
Amount Per Serving
Calories 205 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 541mg24%
Potassium 664mg19%
Carbohydrates 37g12%
Fiber 10g42%
Sugar 5g6%
Protein 9.5g19%
Vitamin A 965IU19%
Vitamin C 40.3mg49%
Calcium 80mg8%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Lentil Brown Rice Soup. Easy 1 pot Lentil Rice Soup with Spinach or greens of choice. 20 minutes active time then let everything simmer. Serve with crackers, papadum or grilled vegan cheese sandwiches. Vegan Gluten-free Soy-free Recipe | VeganRicha.com

Reading this week.

The good stuff. 4 more Circus elephants were rescued from another circus in India! The precious 4 have only seen a life of abuse, torture and malnutrition and the rescue was very complicated and dangerous but eventually worked out. The elephants are responding well to the love by the Wildlife SOS team inspite of decades of abuse. See their story unfold on the Wildlife SOS facebook page. 

The Buddhist Tiger Temple in Thailand is being raided right now and all of the 130 Tigers will be rescued and moved to sanctuaries. After many years of undercover investigations, there is enough proof that the temple was illegally breeding tigers,  often inbreeding, trafficking old tigers, and drugging them for people to touch them and take pictures and selfies. Bodies of 40 tiger cubs were found in the freezer in the raid yesterday. 

Vegan and eco-friendly clothing store Drizzle and Shine opened in Seattle with items that are kind to the earth and animals and that are made by people who are treated fairly.

Esther, the wonder Pig, the book releases today! Get a copy to read her inspiring story.

Zoos are businesses. Businesses that imprison animals into tiny jails, for people’s entertainment in exchange of money. Contrary to what many people believe, zoos play little role, if any at all, in the conservation of species. The concept of such a for-profit business and entertainment is why Harambe is not with us today. 

Who knew that releasing butterflies on events was a thing? Each package holds a butterfly, who had been frozen into a sleep state or forced hibernation. The idea is that as they warmed, they would wake up and released on events. But most butterflies panic and are weak and die. Why would anyone subject those delicate beautiful beings to this.

Filed Under: gluten free, Instant Pot, instant pot vegan indian recipes, lentil, main course, One Pot Meals, soup, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Jamaican Jerk Jackfruit Caribbean Black Bean Mango Wraps
Sweet Spicy Gochujang Chickpea Lettuce Wraps »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. isobel bruning says

    May 31, 2016 at 12:34 pm

    OMG looks so yummy!
    Izzy xx

    Reply
  2. crunchycompassionista says

    May 31, 2016 at 7:57 pm

    I’m totally looking forward to trying out the soup, but wanted to thank you right now for talking about the animals!

    Reply
  3. Lisa McCave says

    May 31, 2016 at 9:03 pm

    Hi, Richa.
    This looks wonderful. Can’t wait to make this. I LOVE Indian food, and I have your
    great cookbook. Is this recipe ‘spicy’ or tame? My Mom isn’t a fan of Indian or spicy food
    so I’d probably have to tone it down if it is spicy. Thanks, Richa. I hope you are well. Lisa

    Reply
    • Richa says

      May 31, 2016 at 9:04 pm

      its quite a fusion if you use taco spice or other blend. omit the green chile since sometimes they can come out too hot.

      Reply
      • Brenda says

        August 21, 2016 at 9:08 am

        5 stars
        This soup is amazing! Delicious and filling. The spices make it extraordinary! Thank you

        Reply
  4. Rusty says

    May 31, 2016 at 11:49 pm

    Just wondering what to eat tonight when my daughter comes home from Uni for the summer 🙂 I have the first small heads of broccoli and the last of the overwintering spinach in the garden so it fits perfectly. I know it will work, because your recipes always do.

    Reply
  5. Mia says

    June 1, 2016 at 12:10 am

    Hi Richa,
    Soup looks great!
    Good to hear about those rescues 🙂
    So sad about the butterflies 🙁
    I hope you are well and all is great for you,
    Mia xx

    Reply
  6. Amanda says

    June 1, 2016 at 2:24 am

    Such a great recipe. Indian food always seems to have lots of ingredients, but you show how easy it is to keep a range of spices in the kitchen so flavourful meals are never far away. Thanks

    Reply
  7. Cassie says

    June 2, 2016 at 7:24 pm

    Would this go well with forbidden rice, out of curiosity? It looks absolutely amazing!!

    Reply
  8. Cadry says

    June 6, 2016 at 12:37 pm

    What a delicious looking soup, Richa! I am always fond of lentils in soup, and this looks like a great way to change things up from my usual.

    Thank you for sharing my post on butterfly releases. It adds such sadness to what is supposed to be a momentous occasion.

    Reply
  9. Leah says

    June 12, 2016 at 12:21 am

    Can I cook this using a stove-pot if I don’t have a pressure cooker? ????

    Reply
    • Richa says

      June 12, 2016 at 10:53 am

      yes, the recipe mentions both the options. The cook time in the saucepan/stove pot would be 40 to 50 minutes.

      Reply
  10. Angela says

    July 27, 2016 at 12:44 pm

    Can I use green or red lentils? I dont have brown…

    Reply
    • Richa says

      July 27, 2016 at 6:21 pm

      use green lentils. Red lentils will cook up too quickly and mix into the soup.

      Reply
  11. Helen says

    September 13, 2016 at 3:41 pm

    5 stars
    I opened up fb and your recipe of this wonderful looking soup was the first thing I saw. Will be cooking it for lunch today. Thank you for all your wonderful recipies.

    Reply
  12. Anna says

    September 14, 2016 at 9:12 am

    5 stars
    Thank you for including the oil free tip!

    Reply
    • Rishika says

      February 20, 2020 at 1:00 am

      Yes. Thanks for including oil free options.

      Reply
  13. Ds says

    August 1, 2017 at 12:40 pm

    I assume this is all freezable but just wanted to check (shame faced)

    Reply
    • Richa says

      August 1, 2017 at 3:51 pm

      yes totally freezable. Freeze in an airtight container that can be filled with the soup almost fully.

      Reply
  14. Tammy Jones says

    August 13, 2017 at 12:54 pm

    Can I use ground cumin instead of seeds? Ive never used the seeds, thus none in my pantry. What is the benefit of using seeds vs powder?

    Reply
    • Richa says

      August 13, 2017 at 1:14 pm

      yes use ground cumin, add it later with the other ground spices. Its just a different flavor. toasted cumin seeds are a toasty, smoky and fresher flavor.

      Reply
  15. Susana says

    October 19, 2017 at 11:50 am

    5 stars
    In Spain we eat a lot of lentils. I have to try this recipe although different types of peppers are hard to try, especially the hot ones.

    I´m glad to read about the good news for the animals. Unfortunately I´ve just read Esther the pig has health issues… I hope she recovers soon. Their parents are setting precedents in order to treat livestock as any other animal or pet.

    Thank you Richa

    Reply
    • Richa says

      October 20, 2017 at 4:44 pm

      I have been keeping an eye on Esther’s news as well and hoping its not a big issue and she doesnt have to travel.

      Reply
  16. Tia says

    December 30, 2017 at 8:53 am

    4 stars
    Hi Richa, your soups look delicious! I usually put my slow cooker on in the morning before going to work. How can I modify your pressure cooker recipes, to work in the slow cooker (e.g. frying the spices, stirring, etc.)? Would really like to try them!
    Thanks….Tia

    Reply
    • Richa says

      January 21, 2018 at 12:18 pm

      I havent used slow cookers so i wouldnt know.

      Reply
  17. Brenda J says

    February 12, 2018 at 7:33 am

    5 stars
    This one was a big hit with the family. I was curious about how all the different spices would blend but it was amazing! I love the versatility of the recipe. Can’t wait to try it again with the Mexican twist. I really love the ability to change the serving size and the whole recipe converts. I made a larger recipe and put two meals in the freezer!

    Reply
    • Richa says

      February 12, 2018 at 9:45 am

      Awesome!

      Reply
  18. Jo says

    February 25, 2018 at 7:12 am

    5 stars
    Amazing soup, I have just made it for lunch and it is really tasty! Thank you for sharing this recipe 🙂

    Reply
  19. MariannaLia says

    April 11, 2018 at 6:55 am

    4 stars
    I cooked this today (and trust me i am not big on cooking!) and it was quite nice. I cooked for myself and my mother and we both enjoyed it. It was spicy and hot and perfect for a cold day. Even my mother approved and she is a great cook!! Thank you for this recipe! I would have never thought of combining these ingridients together.

    Reply
  20. Jenny says

    October 13, 2019 at 10:22 am

    Do you think I could sub out the rice for quinoa?

    Reply
    • Richa says

      October 13, 2019 at 12:42 pm

      yes, you might want to add it midway as quinoa cooks faster

      Reply
  21. Kristy says

    April 10, 2020 at 12:24 am

    This looks amazing and I am planning on making it in my instant pot. Although in the ingredients you list 3.5 c water for instant pot, but the directions say 2.5 cups water. Also, the directions are a little confusing for instant pot, can you please clarify? Thank you so much!

    Reply
    • Richa says

      April 14, 2020 at 8:43 pm

      Main recipe is for sauce pan, IP needs less water.

      Reply
  22. Sumita Pai says

    September 22, 2020 at 3:59 am

    5 stars
    This dish was simply magnificent !! Thank you so much 😊. Tweaked it by replacing rice with millets, brown lentils with moong dal (don’t know what are brown lentils in india!). Veggies added were Sweet Potato, Carrots, Yam, and Green Beans. Onions were replaced with Spring Onions and the stalks were used as greens along with lots of fresh coriander for garnishing and mixing in. Also made a paste of tomatoes, spring onions, ginger, green chilli and garlic instead of adding them in separately. It turned out a tad spicy with the black pepper so added a few shavings of jaggery into the PC and a lil ketchup mixed in water at the end. Definitely making it to our regular menu meals! Much gratitude ! 🙏😊🌱🐾

    Reply
    • Vegan Richa Support says

      September 22, 2020 at 11:25 am

      that sounds really great – I love spring onions. worth the effort. i”m grateful for your feedback =)

      Reply
  23. Veronica says

    November 3, 2020 at 9:04 am

    5 stars
    This was delicious. I did reduce the coriander by half, I have had to for a few of your recipes, my family doesn’t like that taste too much. It was perfect and so tasty!

    Reply
    • Richa says

      November 3, 2020 at 9:21 am

      Awesome! Yes, adjust the flavors to preference!

      Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC