Slow Cooker Lentil and Rice Soup
Warm, hearty, and packed with nourishing ingredients, this Slow Cooker Lentil and Rice Soup is the ultimate comfort food that’s both easy to prepare and full of flavor. Perfect for busy weekdays, this vegan-friendly soup features protein-rich lentils, tender long-grain rice, and a medley of fresh vegetables including carrots, celery, and onions. Infused with aromatic spices like cumin, coriander, and smoked paprika, and simmered to perfection in a tangy tomato and vegetable broth, this recipe is a flavor-packed delight. Optional additions like spinach or kale add a boost of greens, while a garnish of fresh parsley provides a bright, herby finish. With minimal prep and a hands-off cooking process, this slow-cooking masterpiece is ideal for anyone looking to create a cozy, nutritious meal without hassle. Enjoy it as a wholesome main dish or pair it with crusty bread for an even heartier experience!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 0.5 cup Uncooked long-grain white rice
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 14.5 oz Diced tomatoes (canned, with juice)
- 6 cups Vegetable broth
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Smoked paprika
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 1 leaf Bay leaf
- 2 cups Spinach or kale, chopped (optional)
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Rinse the lentils and rice under cold water until the water runs clear, then set them aside.
In a slow cooker, add the diced carrots, diced celery, diced onion, and minced garlic.
Add the rinsed lentils and rice to the slow cooker.
Pour in the diced tomatoes (with their juice) and the vegetable broth.
Stir in the ground cumin, ground coriander, smoked paprika, salt, black pepper, and add the bay leaf.
Stir everything together to ensure the ingredients are evenly distributed.
Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the lentils and rice are tender.
Once cooked, taste and adjust the seasoning with additional salt or pepper as needed.
If using spinach or kale, stir it into the soup during the last 10-15 minutes of cooking, allowing it to wilt.
Discard the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8064 mg | 351% | |
| Total Carbohydrate | 273.3 g | 99% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 52.2 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 955 mg | 73% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 6861 mg | 146% | |
*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.
