Lentil and Rice Soup
This lentil and rice soup recipe makes a thick and chunky soup that is both yummy and easy. The instant pot does most of the work so you can enjoy a comforting and warming meal in no time.
I’m a big fan of soup. In fact, I eat it year round and I have since converted dear hubby to love soup almost as much as I do.
One of the things we love about this soup is that it is thick and hearty. Christopher loves to ladle it over either pasta or a baked potato, which I can appreciate. But to me, it’s a full meal.
So, I add a piece of artisan bread to my plate and call it the entrée. 🙂
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Helpful tips
- If you like a soupier soup, add an additional 2 cups of water to the pressure cooker container. Just do not let the level of your liquid pass the maximum line.
- I used Arborio rice because I like how starchy it is but you can use brown rice if you prefer.
- Before I start the recipe, I soak the lentils for at least a half hour.
- In this recipe, I use green lentils but you could use whichever lentil you like.
- You don’t have to use wine in the recipe but I find it adds a nice flavor. If you do, use a dry wine like Sauvignon blanc.
- Wash the rice right before you are going to use it. You don’t want the starch to be released.
- There is no need to sauté the vegetables in the cooker container beforehand. I’ve done it both ways and there isn’t any taste difference. Save yourself some time and calories by doing it this way. The vegetables will cook just fine.
- The instant pot / pressure cooker takes up to 25 minutes to come to pressure. Note that I do NOT add this time to the recipe prep or cook time since it varies.
- Once the cooker beeps that it’s done, you can either let the pressure release naturally or you can do a quick release, which is what I usually do.
- Here’s how to do a quick release: Let your cooker rest for 5 – 10 minutes before putting on an oven mitt. Nudge the knob to the venting position keeping yourself clear of the valve. Be careful, the steam will be hot. Let the steam release and wait for the silver pressure gauge to drop back into the lid before attempting to open the pressure cooker.
How to make lentil and rice soup
Pre-step
Wash and pick over the lentils, then cover them with water. Set aside to soak for at least a half hour.
Get out your instant pot or pressure cooker.
Step one
Get the ingredients – soaked lentils, rice, onion, carrots, celery and a rosemary sprig. (A)
Step two
Chop the onion and carrots into chunks. Slice the celery lengthwise in half and then in slices. (B)
Step three
Add the chopped vegetables in the instant pot container. (C)
Step four
Even though you see two sprigs of rosemary, I actually took one out after I took this photo. 🙂
Add one rosemary sprig, garlic paste and salt. (D)
Step five
Add the lentils to the instant pot container along with the rice. (E)
Step six
Add chicken broth, a small can of diced tomatoes and wine. (F)
Step seven
Seal the instant pot lid, make sure the venting knob is in the sealed position and press the pressure cook button. You want the mode to be normal and the pressure set to high.
Set the timer to 10 minutes. When the soup is done, see helpful tips above for how to do a quick release.
Step eight
Remove the rosemary sprig and discard it.
You can either serve the soup directly from the instant pot or transfer it to a serving container.
I get two bowls and cut a few slices from an artisan loaf we love.
See how thick and delicious the soup looks?
I hope you enjoyed this lentil and rice soup recipe.
Other popular soup recipes
And as always, may all your dishes be delish.
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Lentil and Rice Soup
Ingredients
- 1 cup green lentils (rinsed and soaked for .5 hour)
- 1 cup Arborizo rice (rinsed right before you start the soup)
- 1 large onion (chopped in medium chunks)
- 3 large carrots (chopped in chunks)
- 1 stalk celery (cut in half lengthwise and then in slices)
- 1 teaspoon cumin
- 1 sprig rosemary (this is optional)
- 2 teaspoons salt
- 4 cups chicken broth
- 3 cups water
- 3 teaspoons garlic paste (or 3 cloves garlic, chopped)
- 14.5 ounces diced tomatoes
- .5 cup dry white wine
Instructions
- Wash and pick over lentils. Cover with water and soak for at least a half hour1 cup green lentils
- Chop onion and carrots into chunks and cut celery in half lengthwise and then slice1 large onion, 3 large carrots, 1 stalk celery
- Add onions, carrots and celery into the pressure cooker/instant pot
- Add drained lentils and rice1 cup Arborizo rice
- Add garlic, salt, cumin, rosemary sprig, diced tomatoes, broth, wine and water1 teaspoon cumin, 1 sprig rosemary, 2 teaspoons salt, 4 cups chicken broth, 3 cups water, 3 teaspoons garlic paste, .5 cup dry white wine, 14.5 ounces diced tomatoes
- Seal pressure cooker and make sure the venting knob is in the sealed position
- Press the pressure cook button and make sure the mode is normal and the pressure is set to high. Set the timer to 10 minutes. (It will take up to 20 – 25 minutes for the pressure cooker to come to pressure)
- Once the pressure cooker beeps that it is done, either let the cooker release the pressure naturally which can take over a half hour OR do a quck release (see notes on how)
- Serve
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- If you like a soupier soup, all you have to do is add an additional 2 cups of water to the pressure cooker container. Just do not let the level pass the maximum line.
- I used Arborio rice because I like how starchy it is but you can use brown rice if you prefer.
- I soak the lentils before I start the recipe for at least a half hour.
- In this recipe, I used green lentils but you could use whichever lentil you like.
- You don’t have to add wine to the recipe but I find it flavors it nicely. IF you do, use a dry wine like something like Sauvignon blanc
- Wash the rice right before you are going to use it. You don’t want the starch to be released.
- There is no need to sauté the vegetables in the cooker container beforehand. I’ve done it both ways and there isn’t any taste difference. So save yourself some calories by doing it this way. The vegetables will cook so don’t worry about it.
- The instant pot/pressure cooker takes between up to 25 minutes to come to pressure. I do NOT add the time to the recipe as it varies.
- Once the cooker beeps you can either let it release the pressure naturally or you can do what I normally do by doing a quick release.
- Here’s how: Let it rest for 5 – 10 minutes before putting on an oven mitt. Nudge the knob to the venting position. Be careful, the steam will be hot. Let it release the steam and wait for the silver pressure gauge to drop in the lid before attempting to open the pressure cooker.
