Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: Makes 4 servings.

Pigweed is a summertime green that offers a myriad of nutrients. This soup tastes great either warm or cold!

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Ingredients

>> 5 cups vegetable broth
>> 3 cups chopped pigweed
>> 3/4 cup uncooked rice
>> 2 diced onions
>> 4 cloves minced garlic
>> 1 can (15oz) lentils, drained and rinsed
>> juice of 1 lemon
>> 2 tsp. thyme
>> 2 tsp. basil
>> fresh parsley, chopped
>> oil of choice for sautéing
>> salt and pepper to season if desired

Instructions

Heat oil in a large stockpot over medium heat. Add garlic and onion, cook until onions are translucent. Add thyme and basil until well mixed, about 1 minute.

Whisk in vegetable broth; bring to a boil. Stir in rice, reduce heat and simmer until rice has softened, about 10 minutes.

Stir in the lentils and pigweed; simmer 5 minutes. Turn stove off. Stir in the lemon juice and parsley. Season with salt and pepper if desired.

Serve warm. Alternatively, let cool, refrigerate and serve cold the next day!

Wild Edibles in Recipe: Pigweed

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Soups