Cadry's Kitchen

Lentils are definitely one of my favorite foods.  They are deliciously satisfying in soups and stews, add a nice heartiness to a pasta sauce, can be used for a vegan sloppy joe, and even stand up as a taco filling when seasoned with cumin, paprika, and chili powder.  Unlike other dried beans, lentils don’t require any soaking, and so they don’t require the same kind of pre-planning.  Just check for debris and small stones and give them a good rinse.  Lentils are a good source of fiber, protein, folate, iron, potassium, and tryptophan.  In addition to being tasty and nutritious, they’re also a very economical food.  As  inexpensive as they are pre-packaged, they’re even less expensive from the bulk bin.  Currently, my favorite lentils are the green French lentils du Puy.  They have a full flavor and remain somewhat firm after cooking.

So when I encountered Joy Tienzo’s recipe for Wild Rice and Mushroom Soup with Vermouth last winter, I knew the only thing that could improve upon that rich and earthy soup would be the addition of lentils… and maybe a few more cloves of garlic for good measure.  This deep and sexy soup is excellent with crusty bread or a side of sweet roasted delicata squash.  Despite the name, wild rice is not actually a rice but rather  a grass.  It has a smoky, nutty flavor and a beautiful dark color.  For the mushrooms, I enjoy the combination of cremini and oyster mushrooms; however, I’d encourage you to play around with a variety of types.  Over time, I’ve tweaked the soup to my own taste preferences, posted below.  Check out Joy’s original version here.  She also has a cookbook, Cook, Eat, Thrive, that will be coming out next January.

Wild Rice and Mushroom Soup with Vermouth

Serves 6-8

• 1 Tbsp olive oil or water for sauteing
• 1/2 medium onion, diced
• 8 cloves garlic, minced
• 2 pounds assorted mushrooms, wiped clean and sliced
• 1/4 cup vermouth
• 3/4 cup wild rice
• 3/4 cup dried lentils
• 6 cups water
• 1 vegan vegetable bouillon cube
• 1 teaspoon dried thyme
• ½ teaspoon ground black pepper
• Salt, to taste
• A pinch of smoked salt on top of each bowl of soup (optional)

Grab your favorite soup pot, and sauté onion and garlic in olive oil or water until softened and translucent, about five minutes.  Add mushrooms and a pinch of salt.  Stir occasionally.  Once the mushrooms soften and release liquid cook five minutes more, then add vermouth.  Cook for a few more minutes, and then add wild rice, water, lentils, thyme, and pepper. Bring to a simmer, add bouillon cube, and then reduce heat to low. Cover pot and simmer until rice and lentils are fully cooked, about 45 minutes.  (Check occasionally on the water level.  I like a thicker soup, but if you prefer more liquid, add water.)  Ladle a heaping spoonful into each bowl, salt to taste, and then top with a pinch of smoked salt.

Other options:  If you don’t have vermouth on hand, the soup is still delicious without it.  This soup is also great with the addition of chopped carrots and/or dark leafy greens, added at the same time as the onions and garlic.  Instead of wild rice, try swapping in bulgur, barley, or brown rice.