lentil rice soup

A cozy vegan lentil and butternut squash soup with rice cooked into the broth, alongside tomatoes, spinach, and warming spices.

Rice, Lentil, and Butternut Squash Soup

olive oil

medium yellow onion (diced (~100 grams))

butternut

garlic (minced)

cumin

sea salt (to taste)

black pepper

sweet paprika

cayenne pepper (to taste)

apple cider vinegar

canned diced tomatoes

vegetable stock

lentils*

brown rice**

spinach greens

In a large pot, heat the oil over medium. Add the onion and sauté for a couple of minutes, or until softened and fragrant.

Add the butternut squash and cook for another five minutes, stirring occasionally, to soften slightly.

Stir in the garlic and cook for another minute. Add the cumin, salt, pepper, paprika, and cayenne pepper, and cook for about 30 seconds.

Pour in the apple cider vinegar and stir to lift any spices that may be sticking to the pot. Add the tomatoes and vegetable stock.

Increase the heat to high and bring the soup to a rolling boil. Add the lentils and rice, reduce the heat to medium-low, then simmer, covered, for 30-45 minutes, or until the rice is cooked.

Remove from the heat and stir in the spinach. Taste for seasoning and add more salt if needed. Serve hot and keep leftovers in the refrigerator for up to three days. This soup freezes well.

This vegan lentil wild rice soup is extra hearty with a mix of carrots, celery, mushrooms, tomatoes and spinach to go with the rice and lentils. It's finished with lemon juice.

Lentil Wild Rice Soup

white onion (roughly chopped)

celery (diced)

carrots (diced)

cremini mushrooms (about 3 ounces)

garlic

thyme

red pepper flakes

salt

can diced tomatoes

vegetable broth

water

wild rice

green lentils

baby spinach

lemon

parsley

Heat the olive oil in a large saucepan over medium high heat. Then sauté the onions, celery, carrots and mushrooms until they start to soften, about 4-5 minutes. Add the garlic, cumin, thyme, red pepper flakes, salt and pepper and cook for another minute until fragrant. Stir in the tomatoes, vegetable broth, water and wild rice.

Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add the lentils and continue simmering for 20-25 minutes until the rice is cooked and the lentils are tender.

Stir in the baby spinach, lemon juice and parsley letting the greens wilt.

Taste the soup. Add more salt and pepper, if needed.

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Lentil Wild Rice Soup

Top 2 lentil rice soup recipes from across the web

The most viewed lentil rice soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rice, Lentil, and Butternut Squash ...

Lentil Wild Rice Soup

The most viewed lentil rice soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine