Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Red Lentil and Rice Stew/Soup Recipe
    Lost? Site Map

    Red Lentil and Rice Stew/Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    DancesInGarden's Note:

    This is a thick, hearty stew-like soup. Add more stock or water to make it thinner if you like it more soupy. Or spoon some into a bowl and top with cheese, then heat until the cheese melts and scoop up with whole wheat pita or whole wheat tortillas. I use my home grown tomatoes that have been peeled and seeded and stewed in their own juices. Canned tomatoes are a fine substitute.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat olive oil in a 4 quart saucepan.
    2. 2
      Add onion, carrot, and celery.
    3. 3
      Saute until the vegetables start to soften.
    4. 4
      Add the creole seasoning and stir well.
    5. 5
      Stir in the garlic, chickpeas, and lentils.
    6. 6
      Stir in the tomatoes.
    7. 7
      Bring to a simmer, stirring often, and cook until the lentils start to break down (about 20-30 minutes).
    8. 8
      Add the stock.
    9. 9
      Stir in the rice.
    10. 10
      Cover and simmer until the rice is cooked through and the lentils are fully tender (about 15 minutes).
    11. 11
      Taste for seasoning, and serve. Even better the next day after flavours have blended.
    12. 12
      For a thinner soup or to reheat, add more stock or some water to the desired consistency.

    Browse Our Top Grains Recipes

    Ratings & Reviews:

    • on April 29, 2014

      55

      Delicious stew! I used brown basmati rice and started with the rice instead of the lentils because my red lentils use to fall apart after 15 minutes of cooking time. It worked great this way, and we loved the stew :) Thanks for sharing!<br/>Made for PAC Spring 2014

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Red Lentil and Rice Stew/Soup

    Serving Size: 1 (238 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 190.7
     
    Calories from Fat 16
    82%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 338.8 mg
    14%
    Total Carbohydrate 36.5 g
    12%
    Dietary Fiber 5.3 g
    21%
    Sugars 6.5 g
    26%
    Protein 9.0 g
    18%

    The following items or measurements are not included:

    vegetable stock

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes