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Thursday, February 17, 2011


Lentil Rice Soup


The first time we see lentils mentioned in the Bible is in Genesis as Jacob traded to Essau for his birthright.

Jacob/Yaʽaqoḇ then gave Essau/Ěsaw bread and stew of lentils. 
And he ate and drank, and rose up and left; thus Esau despised his birthright.  
Genesis/Berisheet 25:34

Lentils have obviously been part of people's food choices for many years as we have noted above. It has long been a staple at our house also especially during the cold months of the year. During these months one of our basic staple recipes always consists lentil soup.  If you like lentils and rice, here is an easy and delicious recipe combining both along with other vegetables making this a nutritious soup.

 A Few Lentil Facts
Lens ensculenta laten, latin for lentils, are part of the legume family and although small in size they are loaded with high nutrition value.   They are believed to have originated in Asia and to be one of the first foods to have been cultiviated.  Lentils are seeds of a plant which grow in pods that may contain up to two lentil seeds. There are a variety of lentils which include black, brown and red, french green, yellow, and white lentils.

Lentils are low in fat and have a very high fiber content, (molybdenum and folate), which is known to help lower cholesterol.  It also has special benefits in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.  For more information on health, storing or preparing lentils please visit WHFoods.

1 onion chopped
3-4 or more garlic cloves chopped
a bit of oil (we use coconut oil)
8 cups chicken stock or vegetable broth
4-6 celery stalks sliced
4-6 carrots chopped
1 pint to 1 quart of tomatoes
1 cup of lentils
1 cup of rice
salt, pepper and desired spices for added flavor

  • Heat the oil on medium heat in a big soup pot and add chopped onion. Once the onion has become soft, add garlic and sautée for a few more minutes.
  • Add chopped celery, carrots tomatoes, stock to the pot. Bring heat to higher temperature.
  • Once the stock has become hotter, add rice and lentils. Continue to bring to boil. Reduce partially and let cook for about one hour on simmer.
  • Once rice and lentils are cooked, add desired spices. We love to add cayenne as well as some Braggs Liquid Amino. 
Note:  If you soak your lentils ahead of time, cooking time will be less.  If you choose to make this soup using a pressure cooker, cooking time will be cut in half.

If you are looking for a nutritious meal on its own, you may want to try this wonderful Lentil Rice Soup.

There are many Lentil soup variations, do you have a recipe you'd like to share?  If so, simply place your link in the comment section below.  We'd be blessed if you would.

Blessings ~ Carmen

This post has been shared with:
A Moderate Life's Health & Soul 
Simply Sugar & Gluten Free's Slightly Indulgent Tuesday


  1. Sonja would love that.... =) yummm

  2. Wow, this looks delicious! I am just learning to cook with lentils and love how nutrient dense they are. Thank you for the recipe.

  3. I love lentil soup - it is such a comforting dish and it is chock full of healthy goodness. Thanks for sharing this with us at the Hearth and Soul Hop.


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