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  • BeWellAdmin

Lentil & Rice Soup


  • 1 cup of green lentils

  • 1/2 cup brown rice

  • 1/2 split peas

  • 1 tbsp Italian seasoning

  • 1 tbsp dried parsley

  • 1 tbsp of garlic powder

  • 1/2 tsp black pepper

  • 2 vegetable bouillon cubes

  • 8 cups of water

  • 1 yellow onion

  • one 14.5oz can of diced tomatoes


  • *Optional but recommended*: Sauté onion in oil in a large pot over high heat for 3 minutes. Add 3/4 of the can of diced tomatoes.

  • Add dry soup ingredients and 8 cups of water to the same large 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.

  • Store any leftovers in the fridge for up to 4 days or freeze for up to 4 months.

Photo by alleksana on

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