40 minutes prep/cook time
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 1/2 teaspoon salt, plus a pinch
- 4 cloves garlic, minced
- 1 cup peeled and thinly sliced carrots
- 2 ribs celery, thinly sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
- 2 teaspoons sweet paprika
- 1 cup wild rice, rinsed
- 1/2 cup red lentils
- 6 cups vegetable broth
- 1 (15 ounce) can great northern beans, rinsed and drained (1 1/2 cups)
Preheat a large pot over medium heat and add the oil. Sauté the onion in the oil with a pinch of salt for about 5 minutes, until translucent. Add the garlic and sauté until fragrant, about 30 seconds. Toss in the carrots, celery, thyme, tarragon, paprika, and remaining 1/2 teaspoon salt and give it a stir.
Add the wild rice, lentils, and broth. Cover the pot and bring to a rolling boil. Once boiling, lower the heat a bit so that it’s at a rapid simmer, leave the lid slightly ajar, and let cook for about 25 minutes (or whatever the rice package calls for).
When the rice is tender, add the beans to heat through.
Sourced from: Moskowitz, Isa Chandra. “Wild Rice Soup.” Isa Does It.