Lentil, Tomato and Rice Soup – Vegan and Gluten Free

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 @ 12:58 pm

RSS feed for comments on this post. TrackBack URL

Leave a comment

Uses For Leftovers recipes you may enjoy:

Summer Veggie Avocado & Ricotta Toast | PDXfoodlove

Summer Veggie Avocado & Ricotta Toast

There are so many beautiful veggies right now! We choose not to choose between them.

Dill Roasted Carrots with Greek Yogurt | PDXfoodlove

Roasted Carrots with Dill and Greek Yogurt

I am pretty sure we ate more than a pound of carrots when I made these.

Leftover Cranberry Sauce Grilled Cheese | PDXfoodlove

Cranberry White Cheddar Grilled Cheese

Yesterday I posted about two fun non-recipe recipes for Thanksgiving leftovers. We really enjoyed both of them, but if you thought that granola took care of all of our cranberry sauce, well, you’ve got another think coming. I wanted to switch things up a little for lunch on Sunday. We’ve eaten almost all of the […]