Wild Rice and Lentil Soup

posted in: Main Dishes, Recipes, Soup-Stew | 3
Can you believe this soup is adapted from a crab cake recipe? Believe it! I love the way the flavors of the wild rice, cumin and lemon play off one another in this. You don’t taste these individual components. Instead, they combine to form a unique, warm flavor. We had this with Whole Wheat Apricot and Pecan Bread.

This goes out to My Legume Love Affair, hosted this month by Lisa of Lisa’s Kitchen.

Wild Rice and Lentil Soup1 tablespoon olive oil
2 large shallots, finely diced (1 1/2 cups)
2 carrots, peeled and finely diced (1 1/2 cups)
2 stalks celery, finely diced (3/4 cup)
1/2 large red bell pepper, finely diced (3/4 cup)
1 fat clove garlic, minced
1/3 cup wild rice, rinsed and drained
1/3 cup French green lentils, rinsed and drained
4 1/2 cups water
1 vegetable bouillon cube or 2 teaspoons powder (optional)
juice of 1 lemon (about 1 1/2 tablespoons)
3/4 teaspoon salt or to taste
1/2 teaspoon cumin
pinch cayenne pepper
pinch black pepper

Heat oil in a large soup pot.

Sauté shallots, carrots, celery and red bell pepper until tender, but still crisp, about 2 minutes. Add garlic and sauté for another minute. Stir in wild rice, lentils and water. Bring to a low boil, cover and simmer for 30 minutes or until wild rice and lentils are tender.Add remaining ingredients and heat on low for 5 minutes.

Serves 4-5.

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3 Responses

  1. Wow, the color and ingredients. Lovely soup

  2. I love wild rice, but never tried it in soups, or in a crab cake :)
    I can see that this is a great flavor combination, I think it must have a very nice texture as well.

  3. Thanks so much for your submission. Such a warming sounding dish.

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