Lentil and Wild Rice Soup
Ingredients
- 1 tbsp olive oil
- 2 onions, diced
- 2 stalks celery, diced
- 2 large carrots, peeled and diced
- 2 cloves garlic, minced
- 1 14.5-oz can diced tomatoes
- 8 cups vegetable broth
- 1 cup or so green lentils, rinsed and picked over for debris
- 1/2 cup or so uncooked wild rice
- 1 or 2 dried bay leaves (depending on size)
- Salt and pepper to taste
Directions
Heat olive oil in large stock pot over medium-high heat. Add the diced onions, celery, carrots and salt & pepper and saute until soft. Once veggies are softened, add garlic and cook, stirring occasionally for 1 or 2 minutes. Next, add the tomatoes, bay leaf/leaves, lentils and rice and stir to combine. Pour in the broth and bring to a boil. After the soup comes to a boil, reduce heat to low, cover and cook stirring occasionally until lentils are soft (about 45-60 minutes). Season with salt and pepper to taste and serve.
