Red Lentil and Rice Stew Soup
Cozy up with a bowl of vibrant and hearty Red Lentil and Rice Stew Soup, a one-pot wonder that’s packed with wholesome ingredients and bold, aromatic spices. This comforting dish combines protein-rich red lentils, tender long-grain white rice, and a medley of sautéed vegetables, all simmered in a flavorful broth infused with cumin, turmeric, and smoked paprika. A splash of freshly squeezed lemon juice adds a bright finish to each spoonful, making it as refreshing as it is nourishing. Perfect for meal prepping or warming up on a chilly evening, this easy-to-make soup is naturally vegan, gluten-free, and ready in under an hour. Garnish with fresh parsley for a pop of color and extra flavor, and enjoy this satisfying recipe with crusty bread or a crisp salad for a complete meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 2 medium, diced celery stalks
- 3 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 cup, rinsed and drained red lentils
- 0.5 cup, rinsed long-grain white rice
- 6 cups vegetable broth
- 1 14-ounce can crushed tomatoes
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons, freshly squeezed lemon juice
- 2 tablespoons, chopped (optional, for garnish) parsley
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, ground cumin, turmeric, and smoked paprika. Cook for an additional minute until fragrant.
Add the rinsed red lentils, rice, vegetable broth, and crushed tomatoes. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer for 25–30 minutes, stirring occasionally, until the red lentils and rice are tender.
Season the soup with salt and black pepper to taste, and stir in the freshly squeezed lemon juice.
Remove the pot from heat. Let the soup rest for 5 minutes to allow the flavors to meld.
Serve hot, garnished with chopped parsley, if desired.
Nutrition Facts
Calories |
1353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5842 mg | 254% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 46.2 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 4810 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
