dawn_mo
Well-known member
I found this in the Veggie Files while I was looking for Judy's black bean lasagna. I think it sounds wonderful, and it smells really good now while it is cooking. Plus, I had everything on hand.
* Exported from MasterCook *
Wild Rice Lentil Soup
Recipe By : Catherine/Veggie Files
Serving Size : 14 Preparation Time :0:00
Categories : Grains And Beans Rice
Soups And Stews Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
1 cup green lentils1 cup French lentils
1 cup wild rice
1 large onion -- finely chopped
fresh ground black pepper
1 large bunch Italian parsley -- chopped
1 large bunch cilantro -- chopped
3 tablespoons extra virgin olive oil
2 tablespoons tomato paste
4 large carrots -- sliced into 2" chunks
1 cup celery -- ribs and leaves, chopped
2 large red potatoes -- diced
2 quarts vegetable broth -- good quality
2 cups water
2 bay leaves
salt and pepper -- to taste
Wash lentils and wild rice several times in cold water, leaving to soak for a bit. Over medium low heat cook onion, a generous amount of fresh ground black pepper (more than you would think), cilantro and parsley in the olive oil until the onion gets clear - about 15-20 minutes. Add the tomato paste and continue to cook, over low heat for another 10 - 15 minutes until tomato paste is incorporated completely, stirring often so it doesn't stick. Add the broth, water, lentils, wild rice, carrots, celery heart, and bay leaf. Turn heat up and bring to a boil, then cover and lower to a simmer. Cook for 30 minutes, stirring occassionally Add the diced potatoes and cook for another 30 to 40 minutes or so until potatoes are very tender - just beginning to break apart - and lentils have begun to thicken the broth a bit. I always garnish with fresh parsley and cilantro on top.
C Notes: I've been making this soup for years, it is a good easy base for almost anything you want to put in it and freezes well. You can add other vegetables, especially root vegetables, and it takes greens very well - spinach in particular, but not if you are going to freeze some of it. Meat eaters have told me that adding a little good sweet italian sausage to it is out of this world. I sometimes use a bit of sage when I add the tomato paste. I don't do dairy anymore, but adding a little butter (around 1 tablespoon) when you add the potatoes does something quite wonderful. Enjoy!
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* Exported from MasterCook *
Wild Rice Lentil Soup(half-batch)
Recipe By :Catherine/Veggie Files
Serving Size : 7 Preparation Time :0:00
Categories : Grains And Beans Rice
Soups And Stews Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
1/2 cup green lentils1/2 cup French lentils
1/2 cup wild rice
1/2 large onion -- finely chopped
fresh ground black pepper
1/2 large bunch Italian parsley -- chopped
1/2 large bunch cilantro -- chopped
1 1/2 tablespoons extra virgin olive oil
1 tablespoon tomato paste
2 large carrots -- sliced into 2" chunks
1/2 cup celery -- ribs and leaves, chopped
1 large red potatoes -- diced
1 quart vegetable broth -- good quality
1 cup water
1 bay leaves
salt and pepper -- to taste
Wash lentils and wild rice several times in cold water, leaving to soak for a bit. Over medium low heat cook onion, a generous amount of fresh ground black pepper (more than you would think), cilantro and parsley in the olive oil until the onion gets clear - about 15-20 minutes. Add the tomato paste and continue to cook, over low heat for another 10 - 15 minutes until tomato paste is incorporated completely, stirring often so it doesn't stick. Add the broth, water, lentils, wild rice, carrots, celery heart, and bay leaf. Turn heat up and bring to a boil, then cover and lower to a simmer. Cook for 30 minutes, stirring occassionally Add the diced potatoes and cook for another 30 to 40 minutes or so until potatoes are very tender - just beginning to break apart - and lentils have begun to thicken the broth a bit. I always garnish with fresh parsley and cilantro on top.
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Per 1 cup serving: 185 Calories; 5g Fat (25.3% calories from fat); 6g Protein; 29g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 968mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.
* Exported from MasterCook *
Wild Rice Lentil Soup
Recipe By : Catherine/Veggie Files
Serving Size : 14 Preparation Time :0:00
Categories : Grains And Beans Rice
Soups And Stews Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
1 cup green lentils1 cup French lentils
1 cup wild rice
1 large onion -- finely chopped
fresh ground black pepper
1 large bunch Italian parsley -- chopped
1 large bunch cilantro -- chopped
3 tablespoons extra virgin olive oil
2 tablespoons tomato paste
4 large carrots -- sliced into 2" chunks
1 cup celery -- ribs and leaves, chopped
2 large red potatoes -- diced
2 quarts vegetable broth -- good quality
2 cups water
2 bay leaves
salt and pepper -- to taste
Wash lentils and wild rice several times in cold water, leaving to soak for a bit. Over medium low heat cook onion, a generous amount of fresh ground black pepper (more than you would think), cilantro and parsley in the olive oil until the onion gets clear - about 15-20 minutes. Add the tomato paste and continue to cook, over low heat for another 10 - 15 minutes until tomato paste is incorporated completely, stirring often so it doesn't stick. Add the broth, water, lentils, wild rice, carrots, celery heart, and bay leaf. Turn heat up and bring to a boil, then cover and lower to a simmer. Cook for 30 minutes, stirring occassionally Add the diced potatoes and cook for another 30 to 40 minutes or so until potatoes are very tender - just beginning to break apart - and lentils have begun to thicken the broth a bit. I always garnish with fresh parsley and cilantro on top.
C Notes: I've been making this soup for years, it is a good easy base for almost anything you want to put in it and freezes well. You can add other vegetables, especially root vegetables, and it takes greens very well - spinach in particular, but not if you are going to freeze some of it. Meat eaters have told me that adding a little good sweet italian sausage to it is out of this world. I sometimes use a bit of sage when I add the tomato paste. I don't do dairy anymore, but adding a little butter (around 1 tablespoon) when you add the potatoes does something quite wonderful. Enjoy!
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Wild Rice Lentil Soup(half-batch)
Recipe By :Catherine/Veggie Files
Serving Size : 7 Preparation Time :0:00
Categories : Grains And Beans Rice
Soups And Stews Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
1/2 cup green lentils1/2 cup French lentils
1/2 cup wild rice
1/2 large onion -- finely chopped
fresh ground black pepper
1/2 large bunch Italian parsley -- chopped
1/2 large bunch cilantro -- chopped
1 1/2 tablespoons extra virgin olive oil
1 tablespoon tomato paste
2 large carrots -- sliced into 2" chunks
1/2 cup celery -- ribs and leaves, chopped
1 large red potatoes -- diced
1 quart vegetable broth -- good quality
1 cup water
1 bay leaves
salt and pepper -- to taste
Wash lentils and wild rice several times in cold water, leaving to soak for a bit. Over medium low heat cook onion, a generous amount of fresh ground black pepper (more than you would think), cilantro and parsley in the olive oil until the onion gets clear - about 15-20 minutes. Add the tomato paste and continue to cook, over low heat for another 10 - 15 minutes until tomato paste is incorporated completely, stirring often so it doesn't stick. Add the broth, water, lentils, wild rice, carrots, celery heart, and bay leaf. Turn heat up and bring to a boil, then cover and lower to a simmer. Cook for 30 minutes, stirring occassionally Add the diced potatoes and cook for another 30 to 40 minutes or so until potatoes are very tender - just beginning to break apart - and lentils have begun to thicken the broth a bit. I always garnish with fresh parsley and cilantro on top.
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Per 1 cup serving: 185 Calories; 5g Fat (25.3% calories from fat); 6g Protein; 29g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 968mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.