Mushroom, Yellow Lentil and Rice Soup
Happy Friday, Soupers! It’s Friday the 13th, but all we’re seeing are stars with this delish button mushroom, yellow lentil and rice soup! Hearty and awesome and lightly drizzled with olive oil, it’s perfect for a day like this when we’re getting our first sprinkling of snow!
Ingredients
1 cup yellow lentils
5 button mushrooms
1 can of chickpeas
1 cup cooked rice
5 cup(s) vegetable stock
3 bay leaves
1 red onion
1 leek
1 shallot (raw), chopped
1 garlic clove, chopped
1 sprig thyme
1/8 teaspoon paprika
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 squeeze lemon
Pinch salt and pepper to taste
1 cup, coconut milk
1 tablespoon coconut butter
Cilantro leaves for garnish
Carolyn Moncel
Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.
- Prep 30min
- Cook40min
- Meal Time Lunch
- Serves 4
Instructions
- Heat 2 tablespoons virgin olive oil in large soup pot over medium-low heat. Saute onions, shallots, garlic, and sweat until translucent and soft.
- Pour in 1-2 cups vegetable stock.
- Add sweated vegetables, yellow lentils, thyme, paprika, mushrooms and cooked rice. Add just enough stock to cover the surface of the contents of the soup (you can always add more stock later to thin down, if necessary!)
- Add in chickpeas and season with balsamic vinegar and salt and pepper.
- Bring soup to a low simmer and cook for 20-25 minutes. Remove bay leaves near the end.
- Using an immersion blender or hand blender, add coconut butter and milk, blend soup until smooth—you may need to do this in two batches depending on your size blender.
- Place soup back in pot and reheat to serve. Season and add a final splash of lemon.
- Garnish with fresh cilantro leaves.
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