Vegan Lentil, Lemon & Wild Rice Soup

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
Course Soup or Salad
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings
Ingredients
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!

Looking for Something Different

Vegan Cheesy Baked Red Lentil Pasta This is your classic homemade childhood favorite when it comes to pasta, ok maybe following that Mac and Cheese bake you used to love so much. This is...
Vegan Butternut Squash Mac & Cheese One day I was walking through Trader Joe’s and I came across the cutest looking pasta. Fall Zucchette Pasta, mini pumpkin shaped pasta which gets its ...
Protected: Vegan Lentil Bolognese This is one of the recipes that will be featured in the “Dinner” section of my upcoming recipe Ebook. Be sure to keep an eye out for when it’s release...
Raw Vegan Apricot Breakfast Bars Are you ever tired of eating the same breakfast every morning? Like cereal or making pancakes or waffles? Tired of Tofu Scramble and maybe just want s...

Related Posts

Vegan Panko Crusted Tofu Tenders

Vegan Panko Crusted Tofu Tenders

When I transitioned from the love of eating chicken {now it just hurts my heart and makes me gag thinking about contributing to the pain of innocent chickens} to using meat alternatives in the beginning of my vegan journey, tofu was my greatest addiction. Tofu […]

Vegan Chocolate Avocado Frosting

Vegan Chocolate Avocado Frosting

When you don’t have certain ingredients on hand or you purposely stop buying them to better your health and that of your loved ones, you use healthier ingredients or whatever you have on hand. That’s how this recipe came about. I kept it pretty simple […]



Leave a Reply

Your email address will not be published. Required fields are marked *