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Italian Red Lentil and Brown Rice Soup

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"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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1 h 15 m servings 428 cals
Original recipe yields 4 servings

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  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; 9.3 g fat; 66.4 g carbohydrates; 20 g protein; 0 mg cholesterol; 651 mg sodium. Full nutrition

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