Wild Rice and Lentil Soup
Wild Rice and Lentil Soup
Yield: 4
Prep time: 5 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 30 M
This easy and flavorful spring soup gets a little kick from a special six taste spice blend.
Ingredients
- 1/2 cup red lentils
- 1/2 cup wild rice
- 1 T coconut oil or ghee
- 1 t cumin seeds
- 1 shallot, diced
- 1 inch fresh ginger, small diced
- 2 carrots cut into 1/4 moons
- 2 t Santosha Path 6 taste spice blend
- 3 cups water or veggie broth
- 1/2 t salt
- freshly ground pepper to taste
- Juice of 1 lemon
- a couple generous handfuls of baby spinach
- cilantro for serving, optional
Instructions
- Put rice in a small bowl and cover with filtered water by 2 inches. Soak for 1-2 hours.
- Rinse lentils and set aside.
- Heat dutch oven or soup pot on medium. When hot, add coconut oil or ghee. Once melted, add cumin seeds and swirl in the oil for 30 seconds until aroma releases. Then add shallot and ginger. Sautee for 3 minutes, until shallot is soft and translucent. Add 6 taste blend and stir to coat ingredients in the pot.
- Add carrots, lentils, rice, salt and water. Scrape the bottom of the pan to release stuck bits. Stir to combine all ingredients.
- Bring to a boil, then then lower the heat to medium low and simmer for 20-25 minutes with the lid on, until rice is tender.
- Once rice is cooked to your preferred texture, add spinach and lemon juice. Stir until spinach begins to wilt, then add freshly ground black pepper to taste and serve.
- Garnish with cilantro if desired.
