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Lentil and Brown Rice Soup

Lentil and brown rice in tomato broth with carrots and celery

Lentil and Brown Rice Soup


1 Large Brown Onion, finely chopped
2 Garlic Cloves, crushed
2 Carrots, chopped
1 Celery Stick, finely chopped
2 Tblsp Olive Oil
2 X 400g Cans Brown Lentils, rinsed, drained
400g Can Diced Tomatoes
1 /2 Cup Brown Rice
2 Cups Vegetable Stock
2 Dried Bay Leaves
1 Tsp Cumin
Salt and Pepper to taste
Olive Oil to drizzle
1/2 Lemon for serving


  1. Heat the oil in a large saucepan over medium heat. Cook the onion, garlic, carrot and celery for 5 minutes until soft.
  2. Stir in lentils, tomatoes, rice, stock, bay leaves, salt, pepper and cumin, reduce heat to low then simmer for 20-30 minutes until rice is cooked.
  3. Remove and discard bay leaves, divide among serving bowl and drizzle with olive oil and lemon juice.

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