Ingredients:
1 cup of green lentils
1/2 cup brown rice
1/2 split peas
1 tbsp Italian seasoning
1 tbsp dried parsley
1 tbsp of garlic powder
1/2 tsp black pepper
2 vegetable bouillon cubes
8 cups of water
1 yellow onion
one 14.5oz can of diced tomatoes
Instructions
*Optional but recommended*: Sauté onion in oil in a large pot over high heat for 3 minutes. Add 3/4 of the can of diced tomatoes.
Add dry soup ingredients and 8 cups of water to the same large pot. Bring the mixture to a boil over high heat. Lower the heat and simmer for 40 minutes, covered with a lid. Taste and adjust seasonings if necessary.
Store any leftovers in the fridge for up to 4 days or freeze for up to 4 months.
