📝 About This Recipe
This soul-warming soup celebrates the nutty, aquatic essence of true wild rice paired with the peppery bite of French Puy lentils. Inspired by the rustic flavors of the Great Lakes region and the French countryside, this dish offers a sophisticated textural contrast between the chewy grain and tender legumes. It is a nutrient-dense powerhouse, enriched with woodsy aromatics and a finish of bright acidity that makes every spoonful deeply satisfying.
🥗 Ingredients
The Grains and Legumes
- 3/4 cup Wild Rice (rinsed thoroughly; use 100% wild rice, not a blend)
- 1 cup French Green Lentils (Puy) (sorted and rinsed)
The Aromatic Base
- 3 tablespoons Extra Virgin Olive Oil
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small rounds)
- 2 pieces Celery Stalks (finely sliced)
- 4 pieces Garlic Cloves (minced)
- 8 ounces Cremini Mushrooms (cleaned and thinly sliced)
Herbs and Liquid
- 7 cups Vegetable or Chicken Stock (low-sodium preferred)
- 3 sprigs Fresh Thyme (leaves removed)
- 2 pieces Dried Bay Leaves
- 1/2 teaspoon Smoked Paprika (for a subtle earthy depth)
- 1 1/2 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 2 cups Fresh Kale (stemmed and chopped into bite-sized pieces)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 cup Flat-Leaf Parsley (chopped for garnish)
👨🍳 Instructions
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1
Place a large, heavy-bottomed Dutch oven or stockpot over medium heat and add the olive oil.
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2
Add the diced onion, carrots, and celery (the mirepoix). Sauté for 6-8 minutes until the onions are translucent and the vegetables begin to soften.
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3
Increase the heat slightly and add the sliced mushrooms. Cook for another 5 minutes, allowing the mushrooms to release their moisture and turn golden brown.
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4
Stir in the minced garlic, thyme leaves, and smoked paprika. Cook for 1 minute until the fragrance fills your kitchen, being careful not to burn the garlic.
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5
Add the rinsed wild rice to the pot. Stir it for 2 minutes to lightly toast the grains, which enhances their natural nutty flavor.
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6
Pour in the vegetable or chicken stock and add the bay leaves. Bring the mixture to a rolling boil.
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7
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes.
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8
After 15 minutes, stir in the rinsed French green lentils. Replace the lid and continue to simmer for another 35-40 minutes.
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9
Check the wild rice and lentils for doneness. The wild rice should be tender and some grains should have 'curled' or popped open; the lentils should be tender but still hold their shape.
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10
Stir in the chopped kale and cook for 2-3 minutes until the greens are wilted and vibrant.
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11
Remove the pot from the heat. Discard the bay leaves.
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12
Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasoning as needed—the lemon juice is key to balancing the earthy flavors.
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13
Ladle the hot soup into deep bowls and garnish generously with fresh parsley.
💡 Chef's Tips
Always use 100% wild rice rather than a blend for the best texture; blends often contain white rice which will turn to mush before the wild rice is cooked. French Green (Puy) lentils are preferred because they maintain their structure; avoid red or yellow lentils as they will dissolve into a puree. If the soup becomes too thick upon standing (the rice and lentils absorb liquid), simply thin it with a splash of extra broth or water when reheating. For a creamier version, stir in 1/2 cup of heavy cream or full-fat coconut milk at the very end. Toasting the wild rice in the oil before adding liquid unlocks a deeper, popcorn-like aroma that defines the dish.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp, dry white wine like a Sauvignon Blanc or a light Pinot Noir to complement the earthy mushrooms. A side salad of shaved fennel and apple provides a refreshing, crunchy contrast to the hearty soup. Top each bowl with a dollop of Greek yogurt or a sprinkle of shaved Parmesan cheese for added richness. For a complete autumn feast, serve this as a starter followed by roasted root vegetables.