Lentil Rice Soup (Instant Pot, WFPB)
Talk about delicious food being medicine! This soup is packed with the best stuff–garlic, onions, ginger, mushrooms, and greens. They are finely shredded in a food processor so they kind of disappear. No kid (or adult!) can pick out a mushroom this way! They’ll snarf them right up, oblivious.
(And I’m not making that up about the power of those foods! This article explains what the most powerful foods are, and I think you’ll recognize them!)
Making a batch of soup every few days during the fall and winter is an amazing way to stay healthy, save money (lentils are so cheap!), and maintain a healthy weight during the holidays. This soup is perfect to make if you’re surrounded by sick people, or to take to someone who might need an immunity-booster.
If you’d like, make some cornbread to go with the soup. It’s one of the most popular recipes on my blog, and is of course free of oil, eggs, white flour, and sugar. (The cornbread pictured here was also made deliciously gluten-free!)
For more delicious soup recipes, check these out:
30-Minute Potato Cauliflower Soup
Super nourishing soup that is easy and delicious!
- 1 large onion
- 4 cloves garlic
- 3 ribs celery
- 3 carrots
- 8 0z mushrooms
- 1/2 TBSP grated fresh ginger
- 1 potato, diced
- 5 cups vegetable broth
- 1/2 tsp cumin
- 1 tsp curry powder
- 1 cup dry lentils (I use brown)
- 1/2 cup dry brown rice
- 1/2 tsp salt (more or less according to preference)
- juice of 1 lemon
- large handful fresh or frozen spinach or mixed greens, chopped
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Roughly chop the onion, garlic, celery, carrots and mushrooms. Process them in a food processor until fine--it may take a couple batches if it can't all fit. Dump the veggies into the instant pot.
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Add all the remaining ingredients. Set the Instant Pot to 18 minutes on high pressure. Do a quick or natural release.
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Add the juice of the lemon, greens, and any salt and pepper to taste.
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Roughly chop the onion celery, and carrots. Process them in a food processor until fine--it may take a couple batches if it can't all fit. Put the veggies into a large pot on the stove. Saute for 5-10 minutes, adding a splash of water if necessary to prevent sticking.
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Process the mushrooms and garlic in the food processor, and add. Add all the remaining ingredients to the pot. Bring to a simmer, and cover. Let simmer for 30-45 minutes until the rice and lentils are soft.
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Add the juice of the lemon, greens, and any salt and pepper to taste. I love my bowl with an extra sprinkle of curry powder and a squirt of sriracha hot sauce.
