I have to admit that I’m still a bit “blogged out” after the 6-week Eat To Live Challenge I recently completed. Posting everything I ate for breakfast, lunch and dinner on Facebook three times a day, and then doing a recap post on the blog every night, in addition to the weekend meal prep posts and all the photographing kind of took it out of me.
That’s why I love this soup. It’s super easy to make. And unlike most of my recipes where my kitchen looks like a tornado hit it by the time I’m done cooking, this one left it essentially unscathed! It’s really as simple as throwing everything in the pot and letting it cook.
The black (beluga) lentils, wild rice and mushrooms give this such a rich, deep flavor that I know you’re going to love it. I topped mine with sliced scallions, sesame seeds and a splash of Bragg’s Amino Acids (or soy sauce). For those following Dr. Fuhrman’s Eat To Live plan, this complies with both the weight loss and life plans.
Ingredients (serves 10 – 12)
1 cup dry lentils
1 cup uncooked wild rice (washed and drained)
10 ounces sliced mushrooms (I used creminis)
1 large onion (sliced into long, thin ribbons)
1 5-ounce bag baby spinach
1/2 cup miso paste (I used a gluten-free chickpea based miso)
3 garlic cloves (thinly sliced)
1 teaspoon dried thyme
2 bay leaves
9 cups water (divided)
sliced green onions & sesame seeds for garnish
soy sauce (if desired to taste)
Directions
- Place the miso paste and 1/2 cup water in a blender and mix until smooth.
- Add the miso mixture and all ingredients (except spinach) in a large soup pot, bring to a boil, and let cook for 45 minutes until the rice is fully cooked.
- Turn off the heat and add the spinach leaves, pushing them with a spoon under the broth until fully submerged. Leave the heat off, but place the lid on and let sit for 3 – 5 minutes until the spinach has wilted.
- Serve hot and garnish with sliced scallions and sesame seeds. Add a splash of Bragg’s or soy sauce, if desired.
Amy says
I love soups like e this, always a great taste, good textures, and healthy.
Amy recently posted…Scalloped Eggs
Amy says
This is the time of year I love to bring on the soups as well. Thanks for stopping by, Amy!