“A mélange of vegetables with lentils and rice in a lovely, fragrant soup.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in stockpot over medium-high heat.
  2. Saute shallots, fennel, and carrots until shallots are translucent.
  3. Add white wine and cook over medium heat until mostly absorbed.
  4. Add tomato, kale, broth, lentils, rice and herbs. Bring to boil.
  5. Reduce heat and cover, simmering about 55 minutes until lentils and rice are cooked.
  6. Stir in vinegar, season to taste. Enjoy!

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