Creamy Wild Rice, Lentil and Vegetable Soup
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
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
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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.
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.