Vegetable, Lentil & Wild Rice Soup

By Micki Brown
Serves 4


6 medium carrots, sliced

2-3 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 cumin

½ tsp ground ginger

1 tsp dried cilantro

½ tsp sea salt

½ tsp black pepper


Place all of the ingredients into a large Dutch oven or soup pot and stir to evenly distribute the ingredients. Bring to a soft boil over medium heat. Cover and simmer for about 45 minutes or until the rice is cooked. If you prefer your vegetables more firm, cook the rice first then add to soup when the veggies are of desired tenderness. The finished soup will have the consistency of a chunky split pea soup. Serve and enjoy!