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.
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.Advertisement
Stir balsamic vinegar into the soup just before serving.
Per Serving: 428 calories; protein 20g; carbohydrates 66.4g; fat 9.3g; sodium 651.4mg. I use tomato-flavored balsamic vinegar, so feel free to experiment with different varieties.