This Lentil Brown Rice Soup is the perfect, plant-based meal to serve on a chilly night. This dry soup mix also makes for a unique, affordable, and thoughtful holiday gift that friends and family will love! Get the FREE printable recipe card down below!
Create your own dry soup mix
I am now in the community rotation part of my dietetic internship. I get to work a lot more with educating others about cooking and making healthy, delicious recipes!
I had so much fun developing this recipe for a recent health fair reaching thousands in the local community. People stopping through our booth had the chance to create their own dry soup mix and measure out the ingredients in this interactive event.
You can do the same at home. Simply grab your dry ingredients and measure them out into a baggie or mason jar. This is a great recipe or have on hand for an easy, one pot dinner.
This dry soup makes a great holiday gift
During the holidays, we are often overloaded with sugary treats and processed snacks. While these can all be part of a balanced diet, it can be refreshing to mix it up and gift something a little different. Here’s how to make it:
- Layer your dry ingredients into a pint sized zip top bag or 16 ounce mason jar
- Include a can of tomatoes and an onion along with dry soup (optional)
- Attached a copy of the recipe card instructions
- Add a cute ribbon or bow and gift away!
How long can this lentil brown rice soup be stored for?
The dry ingredients will last in the pantry for up to 6 months. Once cooked, this soup will last up to 4 days in the fridge. Since this recipe makes a lot, you can also freeze any soup leftovers for up to 4 months.
Does this recipe have protein?
I love the combination of lentils and split peas because they provide great flavor, satisfying protein, and a creamy texture. Just 2 cups of this soup packs in 15 grams of plant-based protein for under 300 calories!
However, if you’re missing the meat, ground beef or chicken breast would also work nicely in this recipe. You could also add in a sprinkle of cheese or nutritional yeast to amp up the protein even more.
Don’t forget the spices.
In this recipe, I am using a beautiful array of spices. Herbs and spices are key in cooking for adding major flavor without extra calories or sodium.
Customize it your way and add in your favorite spices or seasonings. Other ingredients like cayenne pepper, fresh cilantro, or minced garlic would work well in this recipe.
Pack on the veggies.
Although it’s optional, I like to sauté diced onions and tomatoes before adding the dry ingredients to boost the color and flavor. Skip to step #2 in the directions if you choose to omit the tomatoes and onion.
Don’t be afraid to make this soup your own and add in any of your favorite veggies. Any kind of fresh, frozen, or canned vegetables are all welcome in this recipe. Broccoli, carrots, corn, cauliflower, zucchini, or red peppers are good examples of vegetables that would be great to add. If you are adding in any extra vegetables, throw them into the pot right before adding the water and letting the soup simmer.
If you want to stick with dry ingredients, you could purchase dehydrated vegetables and add those into the dry soup mix.
Other soup recipes to try
Lentil Brown Rice Soup
- 1 cup green or brown lentils
- 1/2 cup uncooked brown rice
- 1/2 cup green split peas
- 1 tablespoon Italian seasoning
- 1 tablespoon dried parsley
- 1 tablespoon garlic powder
- 1/2 teaspoon ground black pepper
- 2 large vegetable bouillon cubes (1 cube should be equivalent to 1 tablespoon of granulated bouillon
- 8 cups water
- 1 medium yellow onion diced
- 1 tablespoon canola oil
- 1-14.5 ounce can diced tomatoes no salt added
- Optional but recommended*: Sauté onion in oil in a large stock pot over high heat for 3 minutes. Add can of diced tomatoes.
- Add dry soup ingredients and 8 cups of water to the same large stock pot. Bring the mixture to a boil over high heat. Lower the heat and simmer for 40 minutes, covered with a lid. Taste and adjust seasonings if necessary. Serve with crusty bread and Parmesan cheese, if desired.
- Store any leftovers in the fridge for up to 4 days or freeze for up to 4 months.