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

• Paella
• Udon noodle
• Potato leek

And as always, may all your dishes be delish.

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!