By Micki Brown
Serves 4
Yields1 Serving
6 medium carrots, sliced
23 stalk celery, diced
½ cup onion, diced
2 small-medium sweet potatoes, peeled, large dice
1 Anaheim or other green chili, seeds removed, diced
1 medium red bell pepper, seeds removed, diced
1 cup dry red lentils
¼ cup dry wild rice
4 cups vegetable broth
1 can coconut milk (full fat)
1 tsp garlic, minced
½ tsp ground turmeric
½ tsp ground ginger
1 tsp dried cilantro
½ tsp sea salt
½ tsp black pepper
1Place all of the ingredients into a large Dutch oven or soup pot and stir to evenly distribute the ingredients.
2Bring to a soft boil over medium heat.
3Cover and simmer for about 45 minutes or until the rice is cooked.
4If you prefer your vegetables more firm, cook the rice first then add to soup when the veggies are of desired tenderness
5The finished soup will have the consistency of a chunky split pea soup. Serve and enjoy
Ingredients
6 medium carrots, sliced
23 stalk celery, diced
½ cup onion, diced
2 small-medium sweet potatoes, peeled, large dice
1 Anaheim or other green chili, seeds removed, diced
1 medium red bell pepper, seeds removed, diced
1 cup dry red lentils
¼ cup dry wild rice
4 cups vegetable broth
1 can coconut milk (full fat)
1 tsp garlic, minced
½ tsp ground turmeric
½ tsp ground ginger
1 tsp dried cilantro
½ tsp sea salt
½ tsp black pepper
Directions
1Place all of the ingredients into a large Dutch oven or soup pot and stir to evenly distribute the ingredients.
2Bring to a soft boil over medium heat.
3Cover and simmer for about 45 minutes or until the rice is cooked.
4If you prefer your vegetables more firm, cook the rice first then add to soup when the veggies are of desired tenderness
5The finished soup will have the consistency of a chunky split pea soup. Serve and enjoy
Vegetable, Lentil & Wild Rice Soup
