Recipe By Sola
Published Mar 10th
Prep 10m Cook 1h 5m Additional - Ready In 1h 15m
Servings 4 servings Calories 428

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.

Recipe Ingredients

  • 2 tablespoons olive oil
  • 1 red onion, coarsely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 (14.5 ounce) can Italian-style diced tomatoes
  • 1 ¼ cups red lentils, rinsed and drained
  • ½ cup uncooked brown rice
  • 1 tablespoon Italian seasoning
  • 1 tablespoon dried celery flakes
  • 1 teaspoon ground white pepper
  • 1 teaspoon dried marjoram
  • 1 ½ tablespoons balsamic vinegar

Cooking Directions

  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 Facts

  • Calories 428
  • Carbohydrate 66.4 g
  • Fat 9.3 g
  • Fiber 12.4 g
  • Protein 20 g
  • Saturated Fat 1.1 g
  • Sodium 651.4 mg
  • Sugar 8.9 g

Chef's Notes

I use tomato-flavored balsamic vinegar, so feel free to experiment with different varieties.


  1. This makes a hearty, delicious vegan soup (without the cheese). We used 1 stick of minced celery rather than the celery seed based on what we had on hand. Everyone, kids and adults alike, look forward to eating this soup again. The balsamic vinegar drizzled at the end really makes for great flavor. Thank you!
  2. Tasty! Didn’t have most of the spices but I threw what I did have in
  3. It was delicious, I just changed the preparation, I browned the onion, (in olive oil 2 TB) added the chicken broth, basil oregano, marjoram and Italian seasoning then I added the lentils (simmered) for 45 mins. but about the 30 mins I added the garlic, a little salt to taste.
  4. I made this adding some diced carrots. Delicious and filling. Thank you for the recipe.

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