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.
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.
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.
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.
- 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
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.
*If you do not add the dried carrots, you can lessen the water by a 1/2 cup (120 ml).
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)
Now, tell me, what are your favorite pantry-based recipes to make when fresh ingredients aren’t practical?
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