![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Rg0T-8s4a_Z1FkYyM5ZuVUnXCa8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6897550-03896b3f550a4955be977aa67cf3de83.jpg)
Ingredients
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2 tablespoons olive oil
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1 red onion, coarsely chopped
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3 cloves garlic, minced
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4 cups vegetable broth
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1 (14.5 ounce) can Italian-style diced tomatoes
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1 ¼ cups red lentils, rinsed and drained
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½ cup uncooked brown rice
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1 tablespoon Italian seasoning
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1 tablespoon dried celery flakes
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1 teaspoon ground white pepper
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1 teaspoon dried marjoram
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1 ½ tablespoons balsamic vinegar
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 (per serving)
428 | Calories |
9g | Fat |
66g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 428 | |
% 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 | 40% |
Vitamin C 12mg | 13% |
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.