Creamy Lentil and Wild Rice Soup - Vegan - Meal Prep Friendly

Hello, my friends and welcome back to another video! Today we are making another tasty soup recipe featuring lentils and wild rice with a creamy twist.
My name is Amanda and I am a home cook who became a Vegetarian in 2022, this channel will follow me and my eating habits as I Journey into Veganism in 2023 and beyond! Let's eat more plants together! XOX
What you will need:
1 cup green lentils rinsed and soaked
1 cup wild rice
2-3 stalks celery diced
2-3 carrots diced
1 large yellow onion diced
4 to 8 cloves of garlic minced
1 not chicken bouillon cube + 2 cups of water
4 cups of vegetable broth
1 tsp salt
½ tsp onion and garlic powder
½ tsp friend thyme
¼ tsp black pepper
¼ tsp optional red pepper flakes
1 bay leaf
1 Tbs oil
For the creamy bean mixture
1 can of cannellini beans riced and grained
1 Tbs white miso paste
1 Tbs vegan butter
2-3 Tbs water
To begin, rinse and soak your lentils while the rest of the ingredients are prepared for at least 30 minutes. Chop the veggies, and garlic, and measure out the spices.
Heat one tablespoon of oil in a Dutch oven or heavy bottom pan. Add onion and a pinch of salt and cook until softened for about 5 minutes. Then add the celery and carrot cooking for an additional few minutes. Next add the garlic, stirring frequently, and cook for about 60 seconds. Add the spice mix and cook for 30 to 60 seconds. Deglaze the pan with the veggie broth and add the lentils bouillon cube and water.
Bring the soup to a boil then reduce to a simmer and cook for about 35 to 40 minutes. Next, add the rice and cook for an additional 15 minutes. While the soup is cooking, make the white bean mixture by blending together the can of cannellini beans, miso paste, and vegan butter with a little bit of water. Alternatively, you could use one cup of non-dairy cream or some cashew cream. Once the rice is done cooking, turn off the heat and stir in the creamy bean mixture until heated through.
Enjoy with a hearty slice of bread! I do recommend adding more water or broth when reheating leftovers because the soup does get very thick upon chilling but it does stay well in the fridge for up to 4 days and freezes well.
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Thank you so much for watching!
XOX
Amanda
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