Wild Rice and Curried Crimson Lentil Soup

Cook wild rice according to package directions. Drain and set aside.

Heat olive oil in a large pot. Stir in onions, carrots, celery and garlic. Saute until onions start to caramelize. Stir in Petite Crimson Lentils and curry powder, then mix well.

Deglaze pot with dry sherry (see note below). Add stock and bring to a boil. Cover and simmer for about 30 minutes or until lentils begin to dissolve and thicken soup.

Adjust flavor with salt and pepper. Continue to simmer until lentils have dissolved.

Transfer soup to a food processor and process until smooth.

Strain soup into clean pot. Stir in heavy whipping cream and bring back to a simmer. Stir in wild rice and heat through.

Garnish soup with roasted pepitas, a sprinkle of sliced scallions and a tablespoon of yogurt.

NOTE: To deglaze is to swirl or stir liquid or dry sherry in the bottom of the pan to dissolve cooked food particles remaining on the bottom.