Lentil Brown Rice Soup

Nov 27, 2020 08:30AM ● By Mackenzie Burgess

photo by Mackenzie Burgess, RDN

Yield: 6 servings

If presenting the soup mix as a gift, layer dry ingredients in a Mason jar and print recipe to attach to the jar.

1 cup green or brown lentils

½ cup uncooked brown rice

½ cup green split peas

1 Tbsp Italian seasoning

1 Tbsp dried parsley

1 Tbsp garlic powder

½ tsp ground black pepper

2 large vegetable bouillon cubes (1 cube should be equivalent to 1 Tbsp of granulated bouillon)

8 cups water

Optional:

1 medium yellow onion, diced

1 Tbsp canola oil

1 can (14.5 oz) diced tomatoes, no salt added

Optional: Sauté onion in oil in a large stock pot over high heat for 3 minutes. Add can of diced tomatoes.

Add dry soup ingredients and 8 cups of water to the same large stock pot (unless starting with this step). Bring the mixture to a boil over high heat. Lower the heat and simmer for 40 minutes, covered with a lid. Taste and adjust seasonings if necessary. Serve with crusty bread and parmesan cheese, if desired.

Store any leftovers in the fridge for up to 4 days or freeze for up to 4 months.

Recipe from Mackenzie Burgess, Cheerful Choices.