MediterraneanSoupEasy

Red Rice and Lentil Soup

Name: Red Rice and Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup Agriko red rice; ¾ cup dried red lentils; 1 medium red onion, diced; 2 cloves garlic, minced; 2 medium carrots, cut into thin rounds; 6 cups vegetable broth; 1 can (400g) diced tomatoes; 2 tablespoons extra virgin olive oil; 1 teaspoon dried oregano; to taste sea salt and freshly ground black pepper

Prep 15 mins

Cook 35 mins

Total 50 mins

Serves 4

Ingredients

1 cup Agriko red rice
¾ cup dried red lentils
1 medium red onion, diced
2 cloves garlic, minced
2 medium carrots, cut into thin rounds
6 cups vegetable broth
1 can (400g) diced tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
to taste sea salt and freshly ground black pepper

Instructions

Rinse the Agriko red rice and red lentils under cold water until the water runs clear, then set aside.
Heat olive oil in a large pot over medium heat. Sauté the diced red onion and carrot rounds for 5 minutes until slightly softened and fragrant.
Add the minced garlic and dried oregano to the pot, stirring continuously for 1 minute until aromatic.
Pour in the vegetable broth and canned tomatoes with their juices. Bring to a gentle boil.
Add the rinsed Agriko red rice and red lentils to the boiling broth, stir well, then reduce heat to medium-low.
Simmer uncovered for 25-30 minutes, stirring occasionally, until the red rice is tender, lentils are completely cooked, and the broth has thickened slightly.
Season with sea salt and black pepper to taste. Serve hot, drizzled with extra virgin olive oil if desired.

Chef's Tip

For deeper flavor, lightly toast the Agriko red rice in a dry pan for 2 minutes before adding to the broth—this enhances its nutty, earthy notes and creates a more complex taste profile.