Lentil, Tomato and Rice Soup – Vegan and Gluten Free

by Rebekahcooked up on January 10, 2013

I made this soup last weekend, looking for a way to use some pantry stuff and to make sure we were prepared for the week ahead. I was expecting it to be good. I was not expecting it to be so delicious that I want to make it again next week for Soup Club at work. But I totally will.

Vegan, Gluten Free Lentil Soup

What’s even nicer about this soup is that it fits so many dietary needs/preferences. Vegetarian? Check. Gluten free? Check. Dairy free? You know it. Vegan, actually. And despite being so darn healthy and allergy-friendly, it is filling, savory and nuanced. It was perfect to make ahead for several days of lunches, too.

This soup is based on the lentil soup recipe in How To Cook Everything Vegetarian – the best cookbook in my kitchen, as I’ve mentioned before. You will need:

  • 1 cup lentils (I used green)
  • 1/2 cup Arborio rice
  • 8 cups vegetable broth
  • A few tablespoons of olive oil
  • 1/2 a yellow or white onion, diced
  • 1 stalk celery, diced
  • 1 large carrot, diced
  • 4-6 cloves of garlic, minced
  • 2 bay leaves
  • 1 can tomatoes

Heat the olive oil in the bottom of a Dutch oven, and when it’s hot, cook the carrots, celery and onions for just a couple of minutes to soften them.

Add the lentils, bay, garlic, rice and broth. Bring to a boil, and then turn the temperature down so the mixture simmers. Cover and cook for 30-40 minutes, until the lentils and rice are cooked.

Stir the tomatoes in last. Remove the bay leaves and salt and pepper to taste. Finish with a drizzle of nice olive oil (really, this seems inconsequential but you’ll be surprised how tasty it is).

1 Comment

  1. I just made some of this and it’s not only tasty, but comforting and filling. Thanks for sharing!

    Comment by Kris — January 11, 2013 at 12:58 pm

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