Recipe Details
Ingredients
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2tablespoonsolive oil
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1red onion, coarsely chopped
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3clovesgarlic, minced
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4cupsvegetable broth
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1(14.5 ounce) canItalian-style diced tomatoes
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1 ¼cupsred lentils, rinsed and drained
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½cupuncooked brown rice
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1tablespoonItalian seasoning
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1tablespoondried celery flakes
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1teaspoonground white pepper
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1teaspoondried marjoram
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1 ½tablespoonsbalsamic vinegar
Cooking Directions
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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.
Cook’s Note:
I use tomato-flavored balsamic vinegar, so feel free to experiment with different varieties.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories428 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 1g |
6% |
| Sodium 651mg |
28% |
| Total Carbohydrate 66g |
24% |
| Dietary Fiber 12g |
44% |
| Total Sugars 9g |
|
| Protein 20g |
|
| Vitamin C 12mg |
58% |
| Calcium 127mg |
10% |
| Iron 7mg |
40% |
| Potassium 840mg |
18% |
* 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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