Simple Lentil and Rice Soup
A warm, steady bowl when life feels a little full
Some meals feel like comfort the moment they start simmering.
A pot on the stove.
Vegetables softening in olive oil.
Garlic warming the kitchen with that familiar scent that somehow says everything will be okay.
This lentil and rice soup is one of those meals for me.
It’s simple, steady, and deeply nourishing. The kind of meal I turn to when life has felt a little heavy or when I want something grounding without a lot of decisions.
There’s something calming about meals like this. Lentils, rice, vegetables, and broth. Nothing fancy. Just ingredients that have been feeding people well for generations.
And sometimes that’s exactly what the body needs.
Warmth.
Simplicity.
A bowl that feels steady.
If your week has been full, or your energy feels low, let this be the kind of meal that quietly takes care of you.
Lentil and Rice Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 cups
Calories: 169 kcal per cup
Ingredients
1 small white onion
2 carrots
2 celery ribs
2–3 cloves fresh garlic
2 tsp olive oil
¾ tsp Italian seasoning blend
½ tsp salt
¼ tsp black pepper
¼–½ tsp crushed red pepper
4 cups vegetable broth
14.5 oz can crushed fire-roasted tomatoes
½ cup dried lentils (brown or green)
½ cup uncooked white rice
2 dried bay leaves
Optional Extras
Warmed baguette or garlic bread for dunking
Freshly grated Parmesan cheese for topping
Chopped parsley, spinach, or kale stirred in at the end
Instructions
Peel and dice the onion and carrots. Finely chop the celery. Smash and peel the garlic, then mince.
Heat a large Dutch oven or heavy-duty soup pot (I use a 5-quart Dutch oven like this one) over medium-high heat with the olive oil. Once the oil is warm, add the onion, carrots, and celery. Sauté until the vegetables begin to soften, about 7 minutes.
Add the minced garlic, Italian seasoning, salt, and pepper. Stir constantly and cook for about one minute, just until fragrant.
Pour in the vegetable broth and crushed fire-roasted tomatoes (juices included). Stir in the lentils and rice using a wooden spoon (I love a simple, sturdy one like this one), and add bay leaves.
Bring the pot to a boil.
Once the soup begins bubbling steadily, reduce the heat to a gentle simmer and cover. Let it cook for about 30 minutes, allowing the lentils and rice to become tender.
Remove the lid and stir well. As you stir, remove the bay leaves. Taste the soup and adjust seasoning if needed, adding more salt, pepper, or Italian seasoning to your preference.
Ladle the soup into bowls (a good, deep soup ladle makes this so much easier – I use this one) and enjoy it hot, with any optional toppings you love.
Notes
Depending on your preference, you can use vegetable broth or chicken broth in this recipe. The sodium level may vary depending on the broth you use, so adjust the seasoning at the end to taste.
If you prefer a brothier soup, simply add a bit more broth or water after cooking and adjust the seasoning as needed.
The nutrition facts below are estimated per cup using an online recipe calculator and may vary slightly depending on substitutions or toppings.
Kitchen Tools for This Recipe
To keep cooking simple and low-stress, I rely on a few basic tools that make recipes like this easy:
• 5-Quart Dutch Oven – perfect for soups, stews, and one-pot meals.
• Chef’s Knife – a sharp knife makes prep faster and safer.
• Wooden Spoon – gentle on pots and perfect for stirring soups.
• Deep Soup Ladle – makes serving soups and stews easy.
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Nutrition
Calories: 169 kcal; Carbohydrates: 31 g; Protein: 7 g; Fat: 2 g; Saturated Fat: 0.2 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 1 g; Trans Fat: 0.01 g
Sodium: 319 mg; Potassium: 277 mg; Fiber: 7 g; Sugar: 4 g; Vitamin A: 3717 IU; Vitamin C: 5 mg; Calcium: 53 mg; Iron: 2 mg
A gentle reminder
Meals like this are one of the simplest ways I care for myself during busy weeks.
They’re warm.
They’re steady.
And they ask very little of you once the pot is on the stove.
If your body has been holding a lot lately, let nourishment be simple.
A bowl of soup.
A slice of bread.
A quiet moment to sit and breathe.
Sometimes that’s enough.
xx, Diana
