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.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 15 mins
• Calories: 428 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Stir balsamic vinegar into the soup just before serving.