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Lentil, Black Bean & Brown Rice Soup
Hearty and healthy, this soup will satisfy your fall comfort food needs. I was inspired by a demo of lentil and brown rice soup by Chef Michael on Chef At Home, but he uses no recipes, just methods. When I took my turn in the kitchen to replicate it I went off on so many tangents, that this version bears little resemblance to his! But OMGosh, it’s yummy. Ingredients
- 1 tablespoon olive oil, plus a drizzle more if needed
- 1/2 medium onion, chopped
- 1 large stalk celery chopped
- 1 large or 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- 1 32-ounce carton chicken or vegetable broth
- 1 pint canned diced tomatoes (I used an equivalent amount of diced garden tomatoes)
- 1/2 cup lentils, rinsed
- 1/2 cup brown rice
- 2 teaspoons Better Than Bouillon Base, chicken or vegetable
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 cup frozen corn
- 1 16-ounce can black beans (to enhance soup flavor I did not drain)
- 1 tablespoon butter
- Salt & Pepper as desired
- 1-2 cups water if needed for desired soup consistency
Directions
- Heat 1 tablespoon olive oil in 4-1/2 quart pot over medium heat. Sauté onion 3 minutes until soft. Add celery, carrots and garlic; sauté a couple minutes more, adding a drizzle more olive oil if needed.
- Add broth, tomatoes, lentils, brown rice, bouillon base, tomato paste, bay leaf and cumin.
- Bring to a simmer, cover and cook 30 minutes or more until lentils and brown rice are tender.
- Add corn, black beans and butter; bring again to simmer, cover and cook a few minutes more until corn is tender. Taste and correct seasoning; add salt and pepper as desired. Remove bay leaf before serving. If needed for desired consistency add additional water or broth.
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Wonderful, nutritious soup to enjoy anytime.
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