Italian Red Lentil and Brown Rice Soup recipe

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Ingredients

2 tablespoons olive oil
1 red onion, coarsely chopped
3 cloves garlic, minced
4 cups vegetable broth
1 (14.5 ounce) can Italian-style diced tomatoes
1 ¼ cups red lentils, rinsed and drained
½ cup uncooked brown rice
1 tablespoon Italian seasoning
1 tablespoon dried celery flakes
1 teaspoon ground white pepper
1 teaspoon dried marjoram
1 ½ tablespoons balsamic vinegar

Nutrition Info

428 calories
carbohydrate: 66.4 g
cholesterol: : -
fat: 9.3 g
fiber: 12.4 g
protein: 20 g
saturatedFat: 1.1 g
servingSize: -
sodium: 651.4 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cook and stir until softened, about 5 minutes. Stir in broth, diced tomatoes, red lentils, brown rice, Italian seasoning, celery flakes, white pepper, and marjoram. Bring soup to a boil, reduce heat, cover, and simmer until lentils break down and rice is tender, about 55 minutes.

  2. Stir balsamic vinegar into the soup just before serving.

Recipe Yield

4 servings

Recipe Note

Red lentils and brown rice make for a thick vegetarian soup that's full of fiber, filling you up quickly. I came up with this when I only had a few ingredients to work with while in the mood for lentil soup. Top with Parmesan cheese, if desired. Enjoy.

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