Today’s helpful recipe of a hearty lentil rice soup mix comes straight from my second book, Vegan Yack Attack On the Go! This dry mix is great for having on hand for camping, after a busy day, or even in case of emergency.

Image of bowl of dark soup on a marble background with text overlay reading "Hearty Lentil Rice Dry Soup Mix"

If you already have my second cookbook, you can find this recipe in Chapter 7: Food on the Move, pg. 182. This chapter is all about preparing food that can be cooked/finishing at your destination! What I had in mind with this soup mix, was to be made for a group of campers after a long day.

All you need to do is place the ingredients in a jar or parsed out in bags, and shake to mix. Not camping? Then you can prepare this hearty lentil rice soup mix at home, over the stove, OR in a multi-cooker.

Image of ingredients for dry soup mix in an instant pot inner pot

Now, I modified this recipe just slightly from the book. A local grocer sells dehydrated carrots and I couldn’t resist adding them to this mix. But, I welcome all kinds of substitutions for this recipe, so feel free to customize it.

Images of assembly soup mix and water pouring into a pot

Ways to customize your Hearty Lentil Rice Soup Mix:

Don’t have dried shiitake or porcini mushrooms on hand? You can use whatever dried mushrooms you are able to find.
Maybe you don’t have black rice in your pantry? I recommend short-grain brown rice as a close second.
I love this seasoning combo, but switch up the herbs depending on your mood!

If you have liquid absorbing packets, I highly recommend using one in the jar if you’re planning on storing it longterm. Otherwise, the mix should last up to 6 months at room temperature, away from light.

Yield: 4 to 6 servings

Hearty Lentil Rice Soup Mix

Name: Hearty Lentil Rice Soup Mix
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 cup (200 g) black pearl rice, or wild rice; 3/4 cup (150 g) dried green lentils; 1/2 cup (15 g) dried chopped porcini mushrooms; 1/2 cup (10 g) dried chopped shiitake mushrooms; 1/2 cup (32 g) dried diced carrots, optional*; 1/4 cup (20 g) dried chopped onions; 1 teaspoon dried garlic granules; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried marjoram; 1/2 teaspoon ground mustard powder; 1/4 teaspoon celery seed; 8 cups (1920 ml) water, or 5 cups (1183 ml) if cooking in a multi-cooker

"A dry soup mix is great for taking camping or keeping in your earthquake kit in case of emergencies. This soup mix is made up of hearty lentils and mushrooms, plus beatiful black pearl rice, and some of my favorite herbs and spices." Reprinted with permission from Vegan Yack Attack On the Go! copyright 2018, Jackie Sobon and Fair Winds Press

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

1 cup (200 g) black pearl rice, or wild rice
3/4 cup (150 g) dried green lentils
1/2 cup (15 g) dried chopped porcini mushrooms
1/2 cup (10 g) dried chopped shiitake mushrooms
1/2 cup (32 g) dried diced carrots, optional*
1/4 cup (20 g) dried chopped onions
1 teaspoon dried garlic granules
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon ground mustard powder
1/4 teaspoon celery seed
8 cups (1920 ml) water, or 5 cups (1183 ml) if cooking in a multi-cooker

Instructions

Place all ingredients, except for water, in a 32-ounce (945 ml) jar, that you can seal tightly.

Once you are ready to cook the soup, if cooking on the stove, place jar contents in a large soup pot, along with the water. Cover with lid, and bring to a boil over medium-high heat. Adjust the heat to medium, and bring to a simmer. Cook for 40 to 45 minutes, stirring occasionally, or until the lentils and rice are cooked through.

If preparing in a multi-cooker, add soup mix plus 5 cups (1183 ml) water to the inner pot, seal with lid and close vent. Cook at high-pressure for 20 minutes, then turn off heat and let sit for 5 minutes before releasing remaining pressure.

Taste the soup and season with more salt or pepper, if you see fit. Serve hot.

Notes

*If you do not add the dried carrots, you can lessen the water by a 1/2 cup (120 ml).

Nutrition Information:

Yield:

Serving Size:

1 bowl
Amount Per Serving: Calories: 235Total Fat: 1gSodium: 405mgCarbohydrates: 44gFiber: 12gSugar: 3gProtein: 11g

Lastly, here are some other recipes that use shelf-stable, frozen, or long-lasting ingredients to enjoy! (Just click on the picture for the recipe page)

Image of granola in a white bowl with banana slices, over a brown linen

Image of lentil meatballs covered in barbecue sauce in a white dish

Image of two bowls of vegan protein ice cream in white bowls on denim fabric

Now, tell me, what are your favorite pantry-based recipes to make when fresh ingredients aren’t practical?

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