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Lentil Wild Rice Soup

Lentil Wild Rice Soup

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 4-6 1x

This vegan lentil wild rice soup is extra hearty with a mix of onions, carrots, celery, mushrooms, tomatoes and spinach to go with the rice and lentils. It’s finished with lemon juice.

Ingredients

  • 1 tablespoon olive oil
  • 1 white onion, roughly chopped
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 cup chopped cremini mushrooms (about 3 ounces)
  • 3 garlic cloves, minced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried thyme
  • Pinch of red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 114.5 ounce can diced tomatoes
  • 4 cups low sodium vegetable broth
  • 4 cups water
  • 3/4 cup wild rice
  • 3/4 cup green lentils
  • 2 ounces baby spinach
  • Juice of 1 lemon
  • 1 tablespoon chopped parsley

Instructions

  1. Heat the olive oil in a large saucepan over medium high heat. Then sauté the onions, celery, carrots and mushrooms until they start to soften, about 4-5 minutes. Add the garlic, cumin, thyme, red pepper flakes, salt and pepper and cook for another minute until fragrant. Stir in the tomatoes, vegetable broth, water and wild rice.
  2. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add the lentils and continue simmering for 20-25 minutes until the rice is cooked and the lentils are tender.
  3. Stir in the baby spinach, lemon juice and parsley letting the spinach wilt.
  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 4-6 1x