Lentil and Wild Rice Stew

So I decided to post twice tonight since the next few days are going to be CRAZY busy with work and holiday parties. It has gotten REALLY cold here in Boston. The past few weeks have been so nice and now I'm leaving the house with a hat and gloves every day! The one great thing about cold weather is that you crave soup. This weekend, I wanted lentil soup so badly I decided to come up with a new version!

This stew (or soup or stewp, whatever you want to call it) is super simple and very tasty. Lentils, wild rice, and some veggies combine for a filling meal that is light and healthy. The holidays can overwhelm you with indulgences, sometimes its nice to just enjoy a simple meal that isn't filled with calories, fat and/or salt. I also love this recipe because it makes ample leftovers that heat up nicely in the microwave.

Read more for the full recipe!

Ingredients:
1 cup lentils (I used 1/3 cup of each of the following: red lentils, green lentils and black lentils)
1/2 cup wild rice
1 medium onion, diced
2 stalks of celery, diced
3 large carrots
2 parsnips
3 cloves of garlic
1 tbsp olive oil
3 tbsp tomato paste
6 cups veggie broth
1 tbsp rosemary
1 bay leaf (optional)
salt & pepper to taste

NOTE: this recipe has been edited due to reader feedback that it is too peppery. I appreciate all reader comments and suggestions and have edited the recipe accordingly. Thanks!

Step by Step Instructions:
1. In a large soup pot or dutch oven, saute onion, celery, garlic and olive oil on med heat for 8-10 minutes, until soft.
2. Add lentils, rice, tomato paste, broth and spices, cover and bring to a rolling boil
3. Reduce heat to medium low and cook covered, 35-40 minutes, until lentils and rice are cooked but slightly chewy
4. Add sliced carrots and parsnips, cover and simmer on med-low an additional 10-12 minutes
5. Serve with grated parmesan and some crusty bread!