Spicy Lentil And Black Rice Soup With Kale, Spinach

Name: Spicy Lentil And Black Rice Soup With Kale, Spinach And Leek
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups green lentil; 1 cup wild rice or black, brown; 2 cups carrot diced; 1 red onion diced; 1 leek sliced; 3 garlic cloves minced; 2 celery stalks diced; 1 bunch kale chopped - I used purple kale but you can use any type; 1/2 bunch fresh spinach chopped; 2 teaspoons sea salt; 1 teaspoon cracked black pepper; 1 teaspoon chili powder; 1 teaspoon dried thyme; 1/2 teaspoon oregano; 1/4 teaspoon cayenne; 1 teaspoon cumin; salt; pepper; 4 cups broth veggie; 10 cups water

Servings: persons

2 cups green lentil
1 cup wild rice or black, brown
2 cups carrot diced
1 red onion diced
1 leek sliced
3 garlic cloves minced
2 celery stalks diced
1 bunch kale chopped - I used purple kale but you can use any type
1/2 bunch fresh spinach chopped
2 teaspoons sea salt
1 teaspoon cracked black pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 teaspoon oregano
1/4 teaspoon cayenne
1 teaspoon cumin
salt
pepper
4 cups broth veggie
10 cups water

1
Start by soaking your beautiful green lentils in water while you dice up all of your veggies.
2
While your lentils are soaking in the water, chop up your carrots, celery, garlic, onion and leek.
3
Once all your veggies are chopped, heat up the olive oil in a stock pot over medium high heat and add the diced veggies. Cook just until the the onion and garlic softens, about 7 minutes or so.
4
While your veggies are cooking, chop up your kale and get it ready to go, but don't add it yet. You don't need to worry about chopping the spinach leaves, when it comes time to add them, just use the whole leaf.
5
Once your veggies are cooked, drain your lentils and add them and the rice to the veggies. If you can't find a black rice, just use wild rice.
6
Give the veggies, rice and lentils a stir and then add your veggie broth, water, kale, spinach and all of the spices and turn the heat to high.
7
Keep the burner on high just until the soup boils, reduce the heat to low and cover for 25 minutes. Covering the soup will ensure that the lentils and rice cook thoroughly.
8
After the soup cooks covered for 25 minutes, remove the cover and continue to cook on low for another 30 minutes or so. I added another 1/2 tsp of salt and a bit of pepper for flavoring at this point and it was a perfect balance.
9
After the final 30 minutes of simmer, simply serve and enjoy!

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups green lentil, 1 cup wild rice or black, brown, 2 cups carrot diced, 1 red onion diced, and more.

Yes, Spicy Lentil And Black Rice Soup With Kale, Spinach And Leek falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Lentil And Black Rice Soup With Kale, Spinach And Leek

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions