Lentil Wild Rice Soup

5 from 3 votes

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

Cook Time5

Total Time10

Course: Soup

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

1 tablespoon olive oil
1 onion, roughly chopped
2 celery stalks, diced
2 carrots, diced
1 cup diced mushrooms
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
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

Instructions

Warm the olive oil in a large saucepan or dutch oven over medium high heat. 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 sauté for 1 minute until fragrant.
Pour 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.

Notes

You cn use chopped kale leaves instead of baby spinach.

Before storing the soup, let it cool to room temperature. Transfer it to an airtight container. You can save it in the fridge for 3 days. To keep it longer, store it in the freezer up to 1 month. If you freeze leftovers, divide them into smaller portions to make it easier to thaw. Reheat it in the microwave or on the stovetop.

The longer you store the soup the more the rice and lentils will absorb the broth. Not only will they become softer, but you may need to add water or more broth when you reheat leftovers. Then taste the warmed soup to see if it needs more salt and/or pepper.

Nutrition