Italian Red Lentil and Brown Rice Soup

Sola

"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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Ingredients

1 h 15 m servings 428 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 66.4g
  • 21%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 651 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Footnotes

  • Cook's Note:
  • I use tomato-flavored balsamic vinegar, so feel free to experiment with different varieties.

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