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

Sorry, the comment form is closed at this time.

Other uses for leftovers recipes to try:

Leftover Chili Taco Bowls

This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!

Homemade Poke Bowls

The first sign I saw was when at least four Portland restaurants of all budget ranges had poke bowls on the menu. Then, poke made it to the January cover of Bon Appetit (the best issue of the year every year, in my opinion). It is safe to say, the poke craze has hit the […]

Salmon Rice Bowls with Avocado and Pickled Veggies

Here's a secret... that is LOX in that bowl. So if you can make/reheat some rice and cook an egg, you're done cooking.