Recipe by Renee
"I know a busy schedule is just the way of life nowadays, so here is a quick slow cooker soup that's super easy and yummy too! Rice, lentils and mixed veggies seasoned with garlic, salt and pepper."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked long grain brown rice
ground black pepper
sliced fresh mushrooms
I prefer to soak the lentils in water overnight and set the crockpot on high for aobut half of the cook time. (We like them very soft.) Also, try part wild rice in this recipe--it adds lots of flavor!! Very hearty and makes a huge batch!
Okay...call it morbid curiosity, but I came across this recipe and just had to try it because of all the bad reviews. Is it really that bad?!?! Well, no. The ratio of water to lentil/rice is 2:1. After reading all of the reviews, clearly the amount of liquid is one issue, so I upped it to 3:1. It could have used more, but oh well. Also, reviewers complained about blandness. Well, this is a site where everyone tweaks things according to their own preferences (aside from those who substitute raspberries for jalapenos and salmon for beef and peas for potatoes, decide to cook it on a Coleman instead of the oven and then say it was terrible). So I added chopped sweet peppers, cumin, red pepper flakes and italian seasoning and used all chicken broth instead of water. Length of cooking time seems to also be an issue, so I only cooked it 4 hours on low which was enough. It turned out to be a fine lentil and rice dish. It is by no means soup, but it does taste good. Whether or not I will make it again, I do not know. It does make a good side dish or quick meal.
I followed suggestions of previous reviewers. I soaked the lentils for 14 hours. I used 1 cup of rice and 1 cup of lentils. I used 2 cups vegetable broth and 7 cups of water. I used about 3/4 tsp garlic powder. I cooked on high for 3.5 hours, added mushrooms and cooked for 30 minutes. The soup thickens a lot as it stands, too. This is a thick soup, but that is what makes it really good. It has great flavor.
Others complained about it being to dry and more of a lump than a soup---they were right. I added extra water and vegetable broth to try and make it more of a soup and soaked my lentils before cooking. None of this helped I ended up with a large gloppy lumps. At least I didnt waste to much money on the ingredients.
I made this recipe without looking at the reviews first. I was very surprised to come home and find all the water had been absorbed! I believe this recipe has a misprint; the dry lentils and rice should only be 1 cup each or maybe even 1/2 cup each.
I used 2c lentil and only 1c rice, and there was no liquid left after 7 hours of cooking. I salvaged the soup by transferring it to a stock pot, added ~6 cups of chicken stock that I had been thawing anyway, plus more water til it was a soup consistency. I simmered it on the stove for another half hour to soften the lentils that didn't cook through, added a little Polish Sausage and it was pretty good soup, but I've got a gallon of it now! I actually will try this soup again, using a half cup each of lentils and brown rice.
I make something very similar to this but I do find that I have to periodically add water. I use 1 cup lentils, and 1 cup brown rice and 4-6 cups water. It's also good with cumin, chili powder and garlic salt(to flavor) and used as a vegetarian burrito filling.
Well...I also did not read the reviews before I made this "soup". I basically ended up with a gigantic pot full of some sort of pilaf even though I added 2 extra cups of water. Thankfully I was home to keep an eye on the crock pot otherwise I'm sure I would have ended up with lentil sludge as well. Make sure you Don't use instant wild rice for one thing. I agree that the amount of lentils and rice should be cut in half, and some spices need to be added. Definitely reduce the salt if you use less rice and lentils though.
Something must be wrong with the ingredient measurements in this recipe. It calls for 7 hours of slow cooker time but by 3 hours it was a sodden dryed out mass of oatmeal like stuff. Maybe too little liquid for the amount of lentil/rice called for?
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Lentil Rice Soup
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 13
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a 5-star, beefy taco soup with beans.
A rich, creamy potato with bacon soup you make in the slow cooker.
A cheesy French onion soup with a comforting beefy broth.