Italian Red Lentil and Brown Rice Soup
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Ingredients1 h 15 m servings 428 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 428 calories; 9.3 g fat; 66.4 g carbohydrates; 20 g protein; 0 mg cholesterol; 651 mg sodium. Full nutrition