Spicy Lentil and Brown Rice Soup with doTERRA Basil, Oregano, Thyme, and Black Pepper Essential Oils
Ingredients
- 2 - 32 oz. Carton of Low Sodium Vegetable Broth (8 cups total)
- 1 1/2 cups Dry Brown Lentils, Sorted & Rinsed
- 3/4 cup Short Grain Brown Rice
- 1 Medium Red Onion, Chopped
- 5 Ribs Celery, Chopped
- 4 Cloves Garlic, Minced
- 1 - 14 oz. Can Del Monte Brand Petite Diced Tomatoes with Jalapeno & Habanero Peppers (use both tomatoes and juice)
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Thyme
- 1/4 tsp Dried Oregano
- 1 tsp Smoked Paprika
- 3 tbsp Red Wine Vinegar
- 3 drops doTERRA Black Pepper Essential Oil
- 3 drops doTERRA Basil Essential Oil
- 3 drops doTERRA Thyme Essential Oil
- 2 drops doTERRA Oregano Essential Oil
- 1 1/2 tbsp Extra-Virgin Olive Oil
- Salt and Fresh Ground Black Pepper to Taste
- 1/3 cup Fresh Flat Leaf Parsley, Minced
Instructions
-
In a 4 quart stock or soup pot, add the vegetable broth and bring to a boil.
-
While the broth is coming to a boil, prepare to saute the onions and celery. Using a medium saute pan, heat the olive oil over medium-high heat. Then add the red onions and celery. Saute until onions and celery are slightly soft, about 5-6 minutes. Then add the minced garlic and continue sauteing for another 3-4 minutes until vegetable mixture is aromatic.
-
Once the broth has come to a boil, add the brown rice and lentils. Then reduce the heat to low.
-
Add the sauteed vegetable mixture, canned diced tomatoes with chili peppers, dried basil, dried thyme, dried oregano, smoked paprika, red wine vinegar, doTERRA Black Pepper, Basil, Thyme, and Oregano essential oils.
-
Cover the pot and simmer on low heat for about 50-60 minutes or until the rice and lentils are tender, stirring occasionally.
-
Taste the soup and if needed, season with salt and fresh ground black pepper.
-
Dish up the soup and serve in individual bowls. Garnish with minced parsley. Savor the warm spices of the soup and enjoy!
