Lentil Rice Soup

50 min.
8 Servings
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  • 1 onion (peeled and diced)
  • 2 garlic cloves (minced)
  • 7-8 cups Giant Eagle Vegetable broth (divided)
  • 3 stalks celery (diced)
  • 3 carrots (peeled and diced)
  • 1 cup Natures Basket Organic Green Lentils
  • 1 cup Giant Eagle Brown Rice
  • 1 tsp dried thyme
  • 2 tsp tamari (divided)
  • 1 tsp salt (or to taste)
  • ¼ tsp pepper (or to taste)
  • 1 (28-oz.) can Giant Eagle no-salt added diced tomatoes
  • Juice of 1-2 lemons (to taste)


Sauté the onion and garlic in 1/4 cup of vegetable broth for 5-7 minutes until tender.

Add celery and carrots and cook another 5 minutes. Add lentils, rice, thyme, 1 tsp tamari, salt, pepper, tomatoes and remaining broth. Bring to a boil, reduce heat and simmer 30-40 minutes until lentils and rice are cooked through, but not mushy.

Take off heat, add in remaining 1 tsp of tamari and the juice of 1-2 lemons (to taste). Serve hot.

Approximate Nutritional Information (Per serving): Calories 200, Fat 0g, Sat. Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 1070mg, Total Carbohydrate 44g, Fiber 9g, Sugars 7g, Protein 10g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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