This bright, zesty, and cozy soup brings together lentils, brown rice, garlic, and fresh lemon for a bowl full of comfort and nutrients. It’s naturally vegan, hearty enough for dinner, and so simple to make. Bonus: your kitchen will smell amazing!
Pair it with warm crusty bread and you’ve got a wholesome, soul-lifting meal that tastes like sunshine in a bowl.
Ingredients & Substitutions
- Lentils: Green or brown lentils hold their shape best. For a quicker version, use red lentils (but reduce cooking time—they’ll get softer).
- Brown Rice: Adds a nutty texture. Sub with white rice or quinoa if needed—just adjust cook time.
- Spinach or Kale: Spinach adds tenderness, kale brings bite. Swiss chard or collard greens work too.
- Garlic & Onion: Use fresh for bold flavor. In a pinch, garlic or onion powder works (use ¼ tsp per clove or 1 tbsp onion).
- Citrus Boost: Fresh lemon juice + zest brighten the soup beautifully. Lime can sub if you’re in a pinch.
Ingredients
For the Soup:
- 1 cup green or brown lentils (rinsed)
- ½ cup brown rice (rinsed)
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp turmeric
- 6 cups vegetable broth
- Juice + zest of 1 lemon
- 2 cups chopped spinach or kale
- 2 tbsp olive oil
- Salt & black pepper, to taste
For Garnish (Optional):
- Fresh cilantro
- Lemon slices
- Crusty bread (for serving)
How to Make It
1. Rinse Lentils & Rice
Place lentils and rice in a fine mesh strainer. Rinse under cold water until the water runs clear—this removes excess starch and ensures a clean, flavorful broth.
2. Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft and translucent (about 5 minutes). Stir in garlic, cumin, and turmeric. Cook for 1-2 minutes until fragrant.
3. Add Broth, Lentils & Rice
Pour in the vegetable broth and bring it to a boil. Stir in rinsed lentils and rice. Reduce heat to low, cover, and simmer for 25-30 minutes, or until tender.
4. Add Greens & Citrus
Stir in the chopped spinach or kale, lemon juice, and lemon zest. Simmer for another 5 minutes until the greens are wilted and everything is infused with flavor.
5. Season & Serve
Taste and season with salt and pepper. Ladle into bowls, garnish with cilantro and lemon slices, and serve warm with bread on the side.
FAQs
Can I use red lentils?
Yes! Just reduce simmering time to about 15-20 minutes—they cook faster and will create a softer texture.
Is this soup vegan?
Yes—it’s 100% vegan and packed with plant-based goodness.
Can I make it ahead?
Totally! Make the soup and refrigerate in an airtight container for up to 4 days. Reheat gently on the stove, adding broth or water if it thickens.
Can I freeze it?
Yes. Freeze cooled soup in containers for up to 3 months. Reheat from frozen over low heat, stirring often and adding water if needed.
