Ingredients

• 2 tablespoons olive oil
• 1 red onion , coarsely chopped
• 3 cloves garlic , minced
• 4 cups vegetable broth
• 1 , 14.5 ounce
• 1.25 cups red lentils , rinsed and drained
• 0.5 cups uncooked brown rice
• 1 tablespoon Italian seasoning
• 1 tablespoon dried celery flakes
• 1 teaspoon ground white pepper
• 1 teaspoon dried marjoram
• 1.5 tablespoons balsamic vinegar

Instructions

1. 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. 2 Stir balsamic vinegar into the soup just before serving.

Nutrition per serving