Vegan Lentil, Lemon & Wild Rice Soup

I’m back after a couple days of hell! I literally felt like I was dying. I couldn’t move off my couch. My head was pounding the entire 2.5 days straight, body was mad sore, I was so weak, I was dizzy, nauseous, and just beyond tired. I couldn’t even be around my boys. I didn’t want them to get sick. So I tried as much as I could to keep my space from them but my littlest one has to keep me near him. I had him on one side of my couch and me on the other. Thankfully I have the best Hubbz in the world and he did everything for us.

I did all and everything I could naturally and it worked. I’m still weak bc today’s my first day eating and really drinking anything but I’m mobile and able to clean and take care of my family for the most part which makes me happy!

Today my baby has been sick all day. But this time I wasn’t paranoid or panicking like I usually would. He had a fever as high as 102.7 but I’m letting it run its course. As of now it broke and he doesn’t have a fever. He’s slept all day next to me on the couch, sweating his fever out, gave him orange juice, and green juice, Elderberry Syrup, and just made this soup for him. Which shows he’s doing much better than earlier today. If he can eat we know my little piggy is feeling better. Now Hubbz body is starting to ache…Here we go again.

To begin, you should chop your onions, minced your garlic and chop both your carrots and potatoes, then set aside.

In a large pot, add in oil and chopped onions let it cook about 4 minutes. Then add in the minced garlic and sauté another 3 minutes.

Add in your vegetables {carrots and potatoes}. Sauté for 8 minutes on medium heat.

Next, add in your dried thyme, onion and garlic powder. Let it cook about 5 minutes.

Then add your vegetable stock, green lentils and wild rice.

Bring to a boil then reduce heat to a simmer. Let it simmer about 50 minutes. You want to be sure your wild rice cracked open or is done.

Once the soup is done simmering. Add in your  lemon juice and zest, salt and pepper, and adjust to taste. Let it simmer another 5 minutes. The wild rice will soak up a lot of broth, you could add in more vegetable stock, but then you need to adjust seasons to taste.

Then add in your fresh Spinach and parsley. Mix to combine.

Add to your serving dishes and serve immediately!

Print Recipe

Vegan Lentil, Lemon & Wild Rice Soup

A great, fresh and light soup for any day or even better for those nights where you’re feeling under the weather.

Course

Soup or Salad

Prep Time

10 minutes

Cook Time

1 hour 15 minutes

Servings

Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• ½ Yellow Onion diced
• 3 Carrots diced
• 3 Cloves Garlic chopped
• 1½ teaspoon Dried Thyme
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 quart + more Vegetable Stock
• 1 cup Green Lentils rinsed
• ½ cup Wild Rice
• 1 Handful Fresh Spinach
• 1 Lemon zested and freshly juiced
• 1 handful Fresh Parsley chopped
• Sea Salt to taste
• Ground Black Pepper to taste

Course Soup or Salad Prep Time 10 minutes Cook Time 1 hour 15 minutes Servings Ingredients 1 tablespoon Extra Virgin Olive Oil ½ Yellow Onion diced 3 Carrots diced 3 Cloves Garlic chopped 1½ teaspoon Dried Thyme 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 1 quart + more Vegetable Stock 1 cup Green Lentils rinsed ½ cup Wild Rice 1 Handful Fresh Spinach 1 Lemon zested and freshly juiced 1 handful Fresh Parsley chopped Sea Salt to taste Ground Black Pepper to taste

Instructions

1. To begin, you should chop your onions, minced your garlic and chop both your carrots and potatoes, then set aside.
2. In a large pot, add in oil and chopped onions let it cook about 4 minutes. Then add in the minced garlic and sauté another 3 minutes.
3. Add in your vegetables {carrots and potatoes}. Sauté for 8 minutes on medium heat.
4. Then add your vegetable stock, green lentils and wild rice.
5. Bring to a boil then reduce heat to a simmer. Let it simmer about 50 minutes. You want to be sure your wild rice cracked open or is done.
6. Once the soup is done simmering. Add in your lemon juice and zest, salt and pepper, and adjust to taste. Let it simmer another 5 minutes. The wild rice will soak up a lot of broth, you could add in more vegetable stock, but then you need to adjust seasons to taste.
7. Then add in your fresh Spinach and parsley. Mix to combine.
8. Add to your serving dishes and serve immediately!

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!