Brown Rice, Lentil and Vegetable Soup

I love this time of year when I can make tons of different soups.  I get inspiration from different receipes and then I usually just make up my own.  I found a recipe that included brown rice and brown lentils, but it seems very bland and plain because there were no additional vegetables.

This is a great fall soup that is also very healthy.  Here is what I made:

Use a big pot (like a dutch oven or something that can hold a lot of soup).


2 tablespoons olive oil
4 cups white onion, chopped
1 tablespoon sugar

Heat the oil in the pan, add onions and sugar and cook for about 20 minutes until the onions are carmelized.


I love garlic so I tend to use a lot when I am cooking.

2 heaping Tablespoons of minced garlic.

Add to the onions and cook for about 3 more minutes.


1 cup white wine (if you have it)
Vegetable broth

Add to the onions and garlic.  I did not put an amount for the vegetable broth because I pour a lot in the pan.  Then when the other ingrediants are added, I add as much broth as I feel like having.  Sometimes I like a thicker soup and sometimes I like a lot more broth.  It is up to you.


1 cup brown lentils
1 cup brown rice

Bring to a boil and then simmer for about 50 minutes until the rice and lentils are cooked.


2 Tablespoons Balsamic Vinegar
Parsely
Basil
Salt and Pepper
Frozen mixed vegetables (carrots, peas, corn, lima beans, mushrooms etc.)

Stir in the above.  Add as much parsley, basil, salt and pepper as you desire.  I added about half a bag of frozen mixed vegetables, but you could add as much as you want.  I let this soup sit on low heat for about an hour or so, it helps to enhance the flavor.


Also, when I am eating it I add a little jalapeno tabassco sauce for an additonal kick.  It is delicious.