Lentil and Wild Rice Soup
Lentils have a ton of protein and fiber so they are a fantastic food to incorporate into your meals when on a diet. Because of their nutritional value I’ve really wanted to incorporate them into a monthly menu. So I did a little investigating and found out that lentils pair quite well with wild rice.
After trying a few different combinations I put together this recipe for Lentil and Wild Rice Soup. The picture makes it look a little bland, but let me assure the taste is not! It is delish! If you’re a soup fan, try this recipe. Or, if you need an idea for a side dish, reduce the liquid by about 2 cups for a thicker consistency.
I’m now on the hunt for other lentil recipes so if you have a favorite, please share with us in the comments!
Christine @ onceamonthmeals.com
- 1 cup onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 2 garlic cloves, minced
- 1 cup wild rice
- 16 ounces uncooked lentils, rinsed
- 1 cup tomatoes
- 8 cups chicken broth
- 1 cup spinach
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 bay leaf
- salt and pepper
- non-stick cooking spray
Heat heavy pot on medium. Once hot spray with non-stick cooking spray, add the onion, carrot, celery, and garlic and sweat until the onions are translucent. Add the rice lentils, tomatoes, broth, spinach and spices. Increase heat to medium high and bring to a boil. Reduce heat to low, cover and simmer until the lentils and rice are tender, approximately 35 to 40 minutes.
Once soup is cool, transfer individual servings to pint size freezer bags and freeze flat. To serve: Defrost in refrigerator overnight, transfer contents to bowl, and heat in microwave at 50% power for 2 minutes.
Servings: 4 • Serving Size: 2 cups • Calories: 215 • Fat: 2 • Protein: 14 • Carbs: 39 • Fiber: 11 • Weight Watchers Points Plus: 4
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