9 responses to “Lentil & Brown Rice Soup”

  1. Tepary

    Debbie, I'm coming down with a cold. I can feel it. So, what do I turn to…Lentil and Brown Rice. Yum. It is becoming a comfort food for me. How does it freeze?

  2. debbie koenig

    I don't know, Tepary, I've never tried to freeze it! I can't see any reason why it wouldn't work, though. (This is going to sound horribly wasteful and cavalier of me, but since the ingredients are so cheap it's worth trying–even if it doesn't hold up well you're not out that much, kwim?)

  3. Anonymous

    This lentil soup is awesome my kids love it, I want to know how many calories?

  4. debbie koenig

    Gosh, Anon, I have no idea! It can't be more than 300/serving, I'd say, but that's just a wild guess based on years of dieting. Sorry.

  5. Anonymous

    It's an off grocery week for me, and today I looked in the pantry and saw a bag of brown rice and some other staples. I turned to your recipe as a quick soup that kept me from going to the store!
    It is yummy, however, I had to add the turkey smoked sausage and TONS of extra 'pull-from-the-cabinet' seasoning, in order for it to really hit the spot!


  6. growfamilygrow

    I'm back again for this yummy recipe. I just need to write it out, but have to tell you I shared it with some friends and they did the sausage version. Holy sausage meat! It was fab.

  7. Kate Halleron

    This looks yummy, and I'm definitely going to make it this week, but may I ask what is the point of draining the canned tomatoes if you're just going to cook them in the 'reserved juice' anyway?

    I swear Gourmet magazine just puts in extra steps to make their recipes look 'tonier'.

    Unless Gourmet never heard of diced canned tomatoes. Doh!

  8. AmateurCook

    In this kind of recipes I usually add the rice towards the end of the cooking. Adding it from the beginning as described here wouldn’t it get overcooked eventually after 45′-55′?

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