Red Lentil-Wild Rice Soup

soup
soup
I like to make soups and stews during this time of the year and also when it's raining, like it is today.  This is a creation of mine which was conceived after browsing through several cookbooks.  I had the idea of wild rice and red lentils stuck in my head for some reason.   I'm rather slapdash with cooking and tend to simply open the cupboards and dump whatever strikes my fancy into the pot.  With that in mind, if you want to make this, measurements for the herbs and spices are approximate as are those of the rice and lentils.  I buy the lentils and rice from Whole Foods in these prepackaged bulk containers.  I used a full one of the lentils and a half of one for the rice.  The last time I cooked this, I tossed in a Parmesan cheese rind.  It's all good. 

Red Lentil-Wild Rice Soup

2 ribs celery, chopped
3 carrots, chopped
1 onion, chopped
3-4 garlic cloves, crushed
about ½-inch ginger, grated
1/3 red pepper (it's what I found in the fridge), cut into strips
2 sweet potatoes, peeled and cut into chunks
1 15-oz can crushed tomatoes

¾ tsp ground cumin
½ tsp ground coriander
½ tsp basil
½ tsp marjoram
¼-½ tsp dry mustard powder
12 oz (?) red lentils, rinsed
4-6 oz (?) wild rice, rinsed
2 quarts chicken or vegetable broth

Sauté all veggies in olive oil for a few minutes, until onion is translucent.  Add herbs and spices and sauté a bit more.  Dump everything else in the pot and simmer for about 40 minutes to 1 hour.  The red lentils break down into a mush.  Eat lots of it.  Add more chicken stock, if you want it soupy-er.  This freezes well. 


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Comments

Teho
[this is good]
Sounds tasty. Good cold-weather food.
Needs more Tuner Knob, tho.
kimchee
Ahh! How could I have forgotten?

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