Wild Rice, Lentil and Spinach Soup
8 servings
90 minutes
This aromatic soup of wild rice, lentils, and spinach is a true celebration of flavor with Indian motifs. Its roots trace back to the rich tradition of spicy soups that warm and satisfy. Wild rice gives the dish a distinctive texture, while lentils add nourishment. Spinach brings freshness and a light herbal note to finish it off. Italian sausages provide a rich flavor to the soup, while spices—cumin, thyme, and hot chili pepper—add piquant accents. Thanks to slow simmering, all ingredients unfold in complete harmony. This soup not only satisfies hunger but also warms the soul, perfectly complementing cold evenings. It pairs wonderfully with crusty bread or rice flatbreads.
1
Remove the casing from the sausages. Place a pot over medium heat and heat the oil. Fry the sausages, breaking up large chunks of meat. Transfer the browned meat to a plate using a slotted spoon.
- Italian sausages: 250 g
- Extra virgin olive oil: 2 tablespoons
2
Finely chop the onion, carrot, and celery. Place the vegetables in a pot, add cumin, thyme, and crushed chili pepper. Cook the vegetables, stirring, for 10-15 minutes. Then add the sausages, pour in the broth, add rice and lentils. Season with salt and pepper.
- Onion: 1 head
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Caraway seeds: 1 teaspoon
- Dried thyme leaves: pinch
- Dried chili pepper: 1 piece
- Chicken broth: 12 glasss
- Wild rice: 1 glass
- Brown lentils: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
3
Bring the soup to a boil, reduce the heat, cover with a lid, and simmer on medium heat for 45 minutes. Add chopped spinach and cook for another minute. Pour the finished soup into bowls and serve. Enjoy your meal!
- Spinach: 250 g
