Creamy Mushroom Lentil & Wild Rice Soup

If you love mushrooms – this is the dish for you! I absolutely love this soup because it is super creamy and hearty – a truly great soup for winter. Because it is so thick with rice and lentils my kids love it too (it stays on their spoon)! It is great for adding as a side or starter to a meal, or as a delicious stand alone main course. Did I mention I love mushrooms?

Ingredients:

• 2 Tbsp extra virgin olive oil
• 4 cloves garlic
• 1 medium onion
• 2 – 16 oz packages cremini mushrooms
• 6 cups water
• 1.5 cups dried green lentils
• 1.5 cups wild rice
• 2 cups coconut milk
• 6 Tbsp lemon juice
• 4 tsp each garlic powder, onion powder, himalayan pink salt
• 2 tsp thyme
• 1 tsp rosemary

Add garlic, onion, 2 cups water, and 1 package of mushrooms in high speed blender. Blend until smooth. Add olive oil to large stock pot and set burner to med-high. Add blended ingredients and simmer for 5 minutes. Add remaining water, lentils, and rice. Bring to a boil. Simmer for 20-30 minutes, stirring periodically and adding water as necessary.

While your soup base is simmering, dice remaining package of cremini mushrooms.

Once lentils and rice are cooked, add in all of the remaining ingredients (including diced mushrooms). Turn burner down to low and allow soup to cook for another 30-60 minutes before serving. (If you find the soup too thick you can add water at any point, or extra coconut milk for added creaminess).

Enjoy!

Try some gluten free biscuits or buns on the side for an extra filing meal!