Hearty and Wholesome: Lentil Soup with Wild Rice Recipe
Warm your soul with our nourishing lentil soup with wild rice recipe. Packed with protein, fiber, and a medley of flavors, this comforting dish is perfect for chilly evenings or when you’re in need of a hearty and healthy meal.
Read on as we guide you through the step-by-step process of creating this delicious and satisfying soup that will leave you craving more. In less than 30 minutes, you’ll be savoring a big bowl of lentil and wild rice soup.
What You’ll Love About This Lentil Soup Recipe:
- Nutritional Powerhouse: Enjoy a bowlful of goodness with this lentil soup, as it combines the protein-packed lentils with the nutty goodness of wild rice, offering a wholesome and satisfying meal.
- Hearty and Filling: This soup is substantial enough to be a complete meal, thanks to the addition of wild rice, vegetables, and aromatic herbs, making it perfect for those seeking a satisfying and nourishing dish.
- Easy and Versatile: With simple ingredients and straightforward instructions, this recipe is beginner-friendly and allows customization based on your taste preferences and dietary needs.
What You’ll Need:
Popular Tips and Tricks for This Recipe:
- Soak Your Lentils: For a smoother texture and reduced cooking time, consider soaking your lentils in water for a few hours before using them in the recipe.
- Adjust the Consistency: If you prefer a thicker soup, simply mash a portion of the cooked lentils before adding the wild rice. For a lighter consistency, add a bit more vegetable broth or water.
- Enhance the Flavor: Sautéing the onions, carrots, celery, and garlic before adding the lentils and rice will intensify the flavors of the soup.
Recipe Variations for Lentil Soup:
- Moroccan-Inspired Lentil Soup: Add warming spices like cumin, coriander, and paprika, along with a splash of lemon juice and a sprinkle of fresh cilantro to infuse the soup with exotic flavors.
- Creamy Coconut Lentil Soup: Incorporate coconut milk and a touch of curry powder for a rich and creamy variation of the lentil soup. Garnish with fresh cilantro and a squeeze of lime juice.
- Tuscan Lentil Soup: Introduce Italian flavors by adding diced tomatoes, fresh rosemary, and a handful of baby spinach to the soup. Top it off with grated Parmesan cheese for a burst of umami.
What to Serve with Lentil Soup:
- Crusty Garlic Bread: Whip up a batch of homemade garlic bread with a crispy crust and soft, buttery center, perfect for dunking into the soup.
- Fresh Green Salad: Pair your lentil soup with a refreshing green salad, consisting of mixed greens, cherry tomatoes, cucumber slices, and a tangy vinaigrette dressing.
- Roasted Vegetables: Create a colorful medley of roasted vegetables, such as carrots, Brussels sprouts, and sweet potatoes, seasoned with herbs and olive oil for a hearty and nutritious side dish.
- Greek Yogurt Parfait: End your meal on a sweet note with a light and creamy Greek yogurt parfait layered with fresh berries, granola, and a drizzle of honey.
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Delight your taste buds and nourish your body with a comforting bowl of vegetarian lentil soup with wild rice. With its wholesome ingredients and customizable variations, this recipe is sure to become a staple in your kitchen. Whether you’re seeking a hearty meal on a cold day or a nourishing option for a weeknight dinner, this lentil soup will keep you warm and satisfied. Enjoy every spoonful and savor the goodness of this nourishing dish.
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Lentil Soup With Wild Rice Recipe
Warm your soul with a hearty lentil soup featuring wild rice, packed with protein and fiber. This comforting recipe is perfect for chilly evenings and offers customizable variations for a satisfying and nutritious meal.
Equipment
- dutch oven (affiliate link)
Ingredients
- 3 stalks of celery, diced
- 2 large carrots, peeled and chopped
- 1 medium yellow onion, diced
- 1 medium to large zucchini, chopped
- 2 cups lacinato kale, stems removed and torn into bite-size pieces
- 28 oz canned chopped tomatoes
- 32 oz vegetable broth
- 1 ½ cups wild rice and legume blend, from whole foods (or sub ¾ cup wild rice and ¾ up lentils)
- 1 tbsp olive oil (affiliate link)
- salt and pepper
- 2 dried bay leaves
- 2 tsp dried thyme
Instructions
- Add the olive oil to a large soup pot.1 tbsp olive oil
- Add the diced onion, carrot, and celery to pot over medium-high heat. Add a little salt and sauté until the onions are clear.3 stalks of celery, 2 large carrots, 1 medium yellow onion
- Add the diced zucchini, sauce for a few minutes.1 medium to large zucchini
- Add the broth, tomatoes, bay leaves, thyme, wild rice mixture, and kale. Add salt and pepper to taste.2 cups lacinato kale, 28 oz canned chopped tomatoes, 32 oz vegetable broth, 1 ½ cups wild rice and legume blend, 2 dried bay leaves, 2 tsp dried thyme, salt and pepper
- Bring the entire pot to a boil, then reduce the soup to a simmer and simmer until the rice and lentils are tender. About 20 minutes.
Laura’s Tips + Notes
Up your protein game. If you have some leftover meat this week you can easily add it to this soup. Some lean ground beef or turkey would be great. Or some chopped up chicken. Just brown the meat before you saute the mirepoix. If there isn’t too much excess fat in the pan from the meat you can just leave it in the pan. If it seems like a lot remove some of the fat before adding the mirepoix. If you want to use fish, add the fish after the rice is cooked and simmer medium high for a few minutes or until the fish is done.
YOUR OWN NOTES
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Nutrition
Serving: 1cup of soupCalories: 162kcalCarbohydrates: 32gProtein: 6gFat: 2gSaturated Fat: 1gSodium: 614mgFiber: 4gSugar: 6gCalcium: 59mgIron: 2mg
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We enjoyed this! I loved that it was incredibly easy…very appreciated on a busy afternoon!
Thank you so much, Kimber! I’m glad to hear that this soup fit the bill. It’s one of my daughter’s favorites.
Such a great hearty vegetable soup and packed with flavor! And love the addition of wild rice.
This recipe says to add a “1 oz container of vegetable broth” which can’t possibly be intentional. I tried to figure out what typo this was supposed to be but came up short 🙂 Can you please update the recipe with the right quantity? Thanks!
Thank you so much for finding this! I have updated the recipe! A 32-ounce container of vegetable broth is the correct answer. I usually by the box of low sodium or no salt added vegetable broth.