Wild Rice Style Tomato and Lentil Soup

Preparation time: 20 Minutes | Cooking Time: 30 Minutes | Serves: 2

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  • 2 tbs extra virgin olive oil
  • 1 small carrot, finely diced
  • 1 stick celery, finely diced
  • 1 small onion, finely diced
  • ½ leek, white part only, finely diced
  • 1 clove garlic, crushed
  • 2 sprigs thyme, leaves only
  • 1 rasher lean bacon, finely diced
  • ¼ cup wild rice
  • 1 cup low-salt chicken stock
  • 1 cup tomato passata
  • 1 packet Slendier Rice Style
  • flat-leaf parsley, finely chopped, to serve
  • shaved parmesan, to serve
  • Rice

  • Directions

    1. Place a medium saucepan over medium–high heat. Add the olive oil, carrot, celery, onion, leek, garlic, thyme leaves and bacon and sauté until soft, about 5 minutes.
    2. Add the wild rice and toss briefly. Add the chicken stock, stir and bring to the boil.
    3. Turn down heat and simmer until wild rice is al dente, about 10 minutes. Add the tomato passata and continue to simmer for a further 10 minutes.
    4. Meanwhile, prepare the Slendier Rice Style according to the directions on the packet. Add to the soup and simmer until soup is slightly reduced and wild rice is cooked through. Season to taste.
    5. Divide the soup between two serving bowls. Top with a sprinkle of parsley and a few slivers of shaved parmesan and serve.


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