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.

Sola

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Recipe Summary

prep:
10 mins
cook:
1 hr 5 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

428 calories; protein 20g 40% DV; carbohydrates 66.4g 21% DV; fat 9.3g 14% DV; cholesterolmg; sodium 651.4mg 26% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/16/2020
Tasty! Didn’t have most of the spices but I threw what I did have in Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/04/2020
It was delicious, I just changed the preparation, I browned the onion, (in olive oil 2 TB) added the chicken broth, basil oregano, marjoram and Italian seasoning then I added the lentils (simmered) for 45 mins. but about the 30 mins I added the garlic, a little salt to taste. Read More
Rating: 5 stars
05/16/2020
Tasty! Didn’t have most of the spices but I threw what I did have in Read More
Rating: 5 stars
08/03/2019
I made this adding some diced carrots. Delicious and filling. Thank you for the recipe. Read More
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