Lentil Wild Rice Soup
This vegan lentil wild rice soup is extra hearty with a mix of carrots, celery, mushrooms, tomatoes and spinach to go with the rice and lentils. It's finished with lemon juice.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Soup
Cuisine: Mediterranean
Servings: 4
- 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
- 1-14.5 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
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.
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.
Stir in the baby spinach, lemon juice and parsley letting the greens wilt.
Taste the soup. Add more salt and pepper, if needed.
Calories: 337kcal | Carbohydrates: 60g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 782mg | Potassium: 1007mg | Fiber: 17g | Sugar: 8g | Vitamin A: 6667IU | Vitamin C: 28mg | Calcium: 113mg | Iron: 5mg