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.

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


  • 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


  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)

428 Calories
9g Fat
66g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 428
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 6%
Sodium 651mg 28%
Total Carbohydrate 66g 24%
Dietary Fiber 12g 44%
Total Sugars 9g
Protein 20g
Vitamin C 12mg 58%
Calcium 127mg 10%
Iron 7mg 40%
Potassium 840mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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