In the past four days, our town in Southern California has gone from about 100* and dry to 60* and damp. While it threw my chronic illness for a loop (see yesterday’s post), my emotions are very happy. It’s Crock Pot season!* And what better way to celebrate the season than with a vegan lentil soup with wild rice?
*Until Mother Nature gets her act together and it goes back to being hot and dry like it’s supposed to.
I love lentils.
I love the way they taste, how healthy they are for you, and how easy they are to cook. I also love how completely inexpensive they are! You can feed an army on about $3 worth of green lentils, boiled until they’re tender with a bit of celery and carrots. They’re vegan good eats, through and through.
We are also actively trying to eat our way through the stuff we’ve been hoarding in our pantry. That’s where the wild rice comes in. I bought it on a whim in July at Trader Joe’s, where it’s about $4 for a pound of rice. Then, I didn’t use it because the entire summer was too hot to basically cook a single thing.
Did you know that wild rice isn’t rice? It’s a grass that’s only tangentially related to Asian rice. It’s also super high in protein and has no gluten, so if that’s a thing you’re interested in– this is also a gluten-free stew, if you use a gluten-free veggie stock.
(PS: if you have very picky eaters, I’d recommend taking the rosemary branch out before scooping. Never know if someone’s gonna throw a hissy if they find a branch in their bowl.)
Vegan Lentil Soup with Wild Rice