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Lentil and Brown Rice Soup
Lentil and Brown Rice Soup Eileen Goltz | Pareve

  • ¾ cup dried lentils (your choice)
  • ½ cup uncooked brown rice
  • 6 cups water
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ package (one 2.5 oz. envelope) dry onion soup mix
  • 1 cup spinach, sliced into strips
  • 2 Tablespoon fresh cilantro, diced (or use parsley)
  • 3 Tablespoon lemon juice

  1. Combine the lentils, rice, water, cumin, salt, pepper, and soup mix in a large stock pot and bring the mixture to a boil.
  2. Reduce the temperature to a simmer. Cover and let simmer, stirring occasionally, until lentils are tender, about 40 minutes.
  3. Add the spinach, cilantro, lemon juice. Mix to combine the ingredients.
  4. Continue cooking the soup for another 5 minutes until all the ingredients are hot.
This recipe can be doubled or tripled.