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.
Ingredients
- olive oil: 2 Tbsp
- red onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- vegetable broth: 4 cups
- Italian-style diced tomatoes: 1 can (14.5 ounce can)
- ¼ cups red lentils: 1 piece (drained)
- uncooked brown rice: 0.5 cup
- italian seasoning: 1 Tbsp
- celery flakes: 1 Tbsp (dried)
- ground white pepper: 1 tsp
- marjoram: 1 tsp (dried)
- ½ tablespoons balsamic vinegar: 1 piece
Metric Conversion
Stages of cooking
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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.
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Stir balsamic vinegar into the soup just before serving.
