Creamy Wild Rice, Lentil and Vegetable Soup
- 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
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.
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.
Nutritional Info 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
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