Name: Brown Rice Lentil Soup (Vegan, Gluten-Free)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 10 cups low sodium vegetable broth; 2, 14.5 ounce cans of diced tomatoes; 1.5 cups dried lentils, rinsed and sorted; 1 cup uncooked long grain brown rice; 3 large carrots, peeled and diced; 1 cup chopped onion; 3/4 cup chopped celery; 2 cloves garlic, minced; 2 bay leaves; 1 teaspoon Italian seasoning; 1/3 cup chopped fresh parsley; 2 tablespoons balsamic vinegar; 1/2 teaspoon salt; 1/2 teaspoon ground pepper

Description

This soup hits the spot on a cold day. This vegetarian recipe is packed with protein and fiber, is easy to assemble and has no added fat. A splash of balsamic vinegar enhances the flavor.

Ingredients

Scale

10 cups low sodium vegetable broth
2, 14.5 ounce cans of diced tomatoes
1.5 cups dried lentils, rinsed and sorted
1 cup uncooked long grain brown rice
3 large carrots, peeled and diced
1 cup chopped onion
3/4 cup chopped celery
2 cloves garlic, minced
2 bay leaves
1 teaspoon Italian seasoning
1/3 cup chopped fresh parsley
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground pepper

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Instructions

Bring broth to boil in a large soup pot. Add next 9 ingredients; stir well.
Bring to a boil; cover, heat reduce to low, and simmer for 45 minutes.
Stir in parsley, vinegar, salt and pepper. Adjust seasoning level to taste. Discard bay leaves.

Notes

Nutrition per serving (without cheese): 166 calories, 35 g carbohydrate, 0 g fat, 8 g protein, 423 mg sodium

Prep Time: 20 minutes
Cook Time: 55 minutes