Cooking with Lisa: Moon Milk and Harvest Lentil and Wild Rice Soup

Moon Milk is a centuries-old Ayurvedic remedy that can soothe and relax the body and mind before sleep. This comforting plant-based version combines creamy oat or almond milk with ashwagandha and nutmeg. Ashwaganda is a gentle adaptogen known for easing stress, and nutmeg can help relax the nervous system. Sweetened with a drizzle of maple syrup and lightly spiced with cinnamon or cardamom, it’s both nourishing and deeply calming. Sip this warm, cozy elixir slowly 30 to 60 minutes before bed to invite a sense of peace, lower cortisol, and help your body drift naturally toward rest and renewal.

Ingredients:

1 cup oat or almond milk

1/2 teaspoon Ashwagandha powder

1/8 teaspoon nutmeg (freshly grated if possible)

1/4 teaspoon cardamom (optional)

1 tablespoon maple syrup or agave

1/2 teaspoon vanilla extract (optional)

pinch sea salt (optional)

Instructions:

Warm plant milk gently in a small saucepan over low heat. Do not boil.

Whisk in ashwagandha powder, nutmeg, and optional spices until smooth.

Add maple syrup and vanilla to taste.

Pour into a mug and froth if desired.

Sip slowly, preferably under a cozy blanket before bed.

There’s something deeply comforting about letting dinner simmer while you go about your day. This Harvest Lentil and Wild Rice Soup captures that feeling perfectly. It features a slow, gentle cooking process that fills your kitchen with warmth and earthy aromas. It’s a bowlful of fall coziness made from humble, nourishing ingredients: lentils, wild rice, carrots, and herbs that mingle and deepen in flavor as they simmer. This recipe is as grounding as it is healthy and delicious. It’s an edible reminder to slow down and savor the season.

Ingredients:

(Serves 6–8)

1 cup green or brown lentils, rinsed

½ cup wild rice, rinsed

3 medium carrots, chopped

3 celery stalks, chopped

1 medium yellow onion, diced

3 cloves garlic, minced

1 (14.5-ounce) can diced tomatoes

1 tablespoon nutritional yeast

6 cups vegetable broth (or more as needed)

2 tablespoons olive oil

1 teaspoon sea salt, plus more to taste

½ teaspoon freshly ground black pepper

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

1 bay leaf

1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)

2 cups baby spinach or chopped kale (optional, added at the end)

1 tablespoon of lemon juice (optional, for brightness)

Instructions:

Prep the vegetables: Chop all vegetables and rinse the lentils and wild rice under cool water.

Add ingredients to the slow cooker: Combine lentils, wild rice, carrots, celery, onion, garlic, diced tomatoes, nutritional yeast, broth, olive oil, herbs, bay leaf, salt, and pepper.

Set and forget: Cover and cook on low for 7–8 hours or high for 4–5 hours, until the lentils and rice are tender.

Finish and season: Remove the bay leaf, stir in spinach or kale if using, and season to taste. Add a splash of lemon juice for brightness.

Serve: Ladle into bowls and drizzle with olive oil or top with fresh herbs or additional nutritional yeast.

Tips & Variations!

For a creamier soup, blend 1–2 cups of the finished soup and stir it back in.

Add a pinch of smoked paprika or cumin for extra depth.

If you prefer a thicker consistency, reduce the broth slightly; for a thinner soup, add extra broth near the end.

This soup pairs beautifully with a slice of toasted sourdough, a drizzle of olive oil, or a light green salad. It’s also perfect alongside roasted root vegetables or vegan cornbread for a complete autumn meal.

Let the soup cool completely before transferring to airtight containers. Store in the refrigerator up to five days. Reheat gently on the stove, adding a splash of broth or water if it thickens.

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