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. Enjoy."
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70 m servings
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Original recipe yields 4 servings

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  1. Heat the olive oil over medium heat in a large soup pot. Saute the onion and garlic until softened.
  2. Stir in broth, tomatoes, seasonings, lentils and rice. Bring to soup to a boil, then cover and reduce heat. Let simmer for 55 minutes.
  3. Just before serving, stir in 1 1/2 tbsp. balsamic vinegar. I use tomato-flavored balsamic vinegar, so feel free to experiment with different varieties. Top with Parmesan cheese, if desired.


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