Lentil Curry and Rice Soup blends the spices of curry into an inviting soup. Make this vegetarian offer as a lunch, brunch or main meal.

Day one of #BrunchWeek is here! Our brunch loving group of bloggers have 3 days of fun recipes planned for your next get together. Mother’s Day, bridal showers, graduation or any special occasion benefits from a tasty brunch setting.
I always grab a bit of breakfast and lunch items, Gotta try them all!

Today I’m sending soup to the brunch menu. Easy Lentil Curry and Rice Soup is light and goes well with just about any dish.

Don’t forget to scroll down and check out all the fun brunch ideas from our group!
Stop back Wednesday and Friday for more brunch ideas!

Lentil Curry and Rice Soup

5 from 2 votes

Print Recipe

Ingredients

lentils

1 cup green or brown lentils
2 teaspoons turmeric
1 teaspoon cumin
4 cups vegetable broth
1 teaspoon ground coriander
2 cloves garlic, minced
1 teaspoon minced ginger

rice

1 cup basmati rice
2 cups vegetable broth
1/2 teaspoon turmeric
1/2 teasspoon cumin
1/2 teaspoon coriander

garnish

parsley flakes
crushed red pepper flakes

Instructions

Bring lentils, broth, garlic, ginger, turmeric, cumin, coriander to a boil. Reduce heat to medium low and simmer, covered for 25 to 30 minutes until lentils are softened but not mushy.
While lentils cook, start rice. Bring rice, broth, turmeric, cumin, coriander to a boil. Reduce heat to low. Simmer covered for 12 minutes until rice is fluffy. Rice may still be a bit soupy, but that is okay.
Add rice to lentil mixture. Stir, cover, and simmer an additional 5 minutes to heat through.
Served garnished with parsley and/or red pepper flakes as desired.