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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 266.7
  • Total Fat: 4.5 g
  • Cholesterol: 3.9 mg
  • Sodium: 97.9 mg
  • Total Carbs: 44.5 g
  • Dietary Fiber: 5.4 g
  • Protein: 14.3 g

View full nutritional breakdown of Creamy Wild Rice, Lentil and Vegetable Soup calories by ingredient
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Creamy Wild Rice, Lentil and Vegetable Soup

Submitted by: HOLISTICDETOXER

Introduction

Fall and winter are the perfect times to dig into this bowl of soup, with flavors reminiscent of North America's earliest days- hearty root vegetables and filling wild rice. Fall and winter are the perfect times to dig into this bowl of soup, with flavors reminiscent of North America's earliest days- hearty root vegetables and filling wild rice.
Number of Servings: 5

Ingredients

    • Olive Oil, 1 tbsp
    • Bay leaf, 1
    • Onions, raw, 1 medium, diced
    • Leeks, 1 leek, rinsed and diced
    • Celery, raw, 3 stalk, medium, diced
    • Carrots, raw, 2 medium, diced
    • Broccoli, fresh, 1 stalk, trimmed and shredded (in a blender or food processor, or very, very finely chopped)
    • *Wild rice, Lundberg Organic - uncooked 1/3 cup
    • *365 Organic Red Lentils - uncooked, 1/3 cup
    • *Knorr's Simply Vegetable Broth (fat free), 4 cups
    • Water, tap, 4 cups
    • 2% Milk, 1 cup

Directions

Heat olive oil in a large soup pot.

Add bay leaf, onion, leek, celery and carrots. Saute ten minutes.

Add broccoli, wild rice, lentils, stock and water.

Bring to a boil, cover, reduce heat and simmer for one hour, until rice cooks.

Stir in milk and serve.

Serving Size: Serves five.






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