Italian Red Lentil and Brown Rice Soup

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.


Soups, Stews and Chili Recipes · Soup Recipes · Beans and Peas · Lentil Soup Recipes


Prep Time: 10 mins
Cook Time: 1 hrs 5 mins
Servings: 4
Total Time: 1 hrs 15 mins
Yield: 4 servings

Ingredients

Ingredients List

  • 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


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.

Cook's Note:

I use tomato-flavored balsamic vinegar, so feel free to experiment with different varieties.


Nutrition Facts (per serving)

Nutrition Facts
428 Calories
9g Fat
66g Carbs
20g Protein


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