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This spicy lentil soup recipe is of my favorite soups and is easy to make. My wish is for you to have fun and enjoy this lifestyle, and eating delicious meals is part of the process. Enjoy!
Note: If you can’t find parboiled brown rice, you can use regular brown rice and add 20 minutes to the cooking time.
By Torre Washington,
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Torre Washington is a 100% supplement-free, all-natural body builder with pro cards in four distinct body bodybuilding organizations. A vegan since 1998, Torre is also a mechanical engineer and a NASM certified coach. Visit TorreWashington.com for updates; read his personal story here.
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Comments (2)
We have been eating this soup for six years and never reviewed it – my hubby always makes it for me and tonight is my first night so I had to review! We double the recipe (we’ve used basmati when out of brown rice) and when doubling we use a while can of toms (often fire roasted, but whatever we got works perfectly) — it’s SO GOOD, I remember requesting it as a BDAY food one year!! Love love love.
I doubled the recipe. I used vegetable broth instead of water. I added pepper flakes instead of the cayenne which I’m not a fond of. I quartered Campari tomatoes. Added 6 green onions, sliced at an angle. It was a little bland so I added a smidge of Better Than Bouillon vegetable base. I was pleased with the outcome! Thanks for getting me started!