Easy Hearty Lentil and Wild Rice Soup Recipe
This Hearty Lentil and Wild Rice Soup recipe is everything a good homestead meal should be — simple, filling, nourishing, and made with wholesome healthy ingredients right from your pantry or garden. When the days get shorter and the chill sets in, there’s nothing like a steaming bowl of homemade hearty soup to warm you from the inside out.
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Why You’ll Love This Recipe
- Packed with nutrition – Lentils and wild rice are rich in protein, fiber, and minerals.
- Budget-friendly & easy – Made from pantry staples and fresh vegetables.
- Versatile – Add any greens or herbs you have on hand.
- Meal prep gold – Freezes beautifully and tastes even better the next day.
- Perfect for homestead living – Uses simple, wholesome ingredients that stretch a meal.
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
- Optional: Immersion blender
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Ingredients for Lentil and Wild Rice Soup
- 2 tablespoons olive oil or avocado oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 2 cups of sweet potatoes (medium)peeled and cubed
- 1 cup uncooked wild rice, rinsed
- 1 cup of lentils (green or brown), rinsed and sorted
- 1 can (796 mL / 28 oz) diced tomatoes, no salt added
- 8 cups vegetable or homemade chicken broth (preferably low-sodium)
- 1 teaspoon sea salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Optional: A handful of leafy greens like chopped kale, swiss chard, or spinach at the end for added greens
Step-by-Step Instructions for Lentil and Wild Rice Soup
- Sauté the Vegetables
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, celery, and carrots. Sauté for 5–7 minutes, until the vegetables soften and the onion turns translucent.
- Add the Hearty Ingredients
- Stir in the sweet potato cubes, wild rice, lentils, diced tomatoes (with their juices), broth, and seasonings — salt, pepper, thyme, oregano, and the bay leaf.
- Simmer Slowly
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for about 50–60 minutes, stirring occasionally, until the wild rice and lentils are tender and the soup has thickened slightly.
- Finish and Serve
- Remove the bay leaf. If desired, stir in chopped kale or spinach and cook for an additional 2–3 minutes until wilted. Taste and adjust seasoning as needed.
- Serve Warm
- Ladle into bowls, top with fresh parsley, and serve with a slice of homemade sourdough bread, crusty bread, or rustic crackers.
Tips & Variations
- For a thicker texture, mash a small portion of the soup or pulse it briefly with an immersion blender before serving.
- Boost the flavor: Add a splash of apple cider vinegar at the end to brighten the taste.
- Add protein: Stir in shredded cooked chicken or turkey for an extra hearty version.
- Make it spicy: Add a pinch of chili flakes or smoked paprika for depth.
- Leftover magic: This soup tastes even better the next day as the flavors blend together.
Serving Suggestions for Lentil and Wild Rice Soup
This soup is a hearty meal on its own, but pairs beautifully with:
- Freshly baked sourdough or cornbread (it is a great addition)
- A crisp garden salad with homemade vinaigrette
- A dollop of Greek yogurt or sour cream for creaminess.
This recipe has become one of our family cold-weather traditions — simple, nourishing food that brings everyone to the table.
Storage, Freezing & Reheating
- Refrigerator: Store leftover soup in an airtight container for up to 5 days.
- Freezer: Cool completely, portion into freezer-safe containers, such as Souper Cubes, or bags, and freeze for up to 3 months.
- To reheat: Thaw overnight in the fridge and warm gently on the stove with a splash of broth or water to loosen the texture.
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Frequently Asked Questions:
1. Can I make this in a slow cooker?
Yes! Combine all ingredients (except kale or spinach) and cook on low for 7–8 hours or high for 4–5 hours. Stir in greens at the end.
2. Can I use white or brown rice instead of wild rice?
You can, but the texture and flavor will differ slightly. Wild rice holds up better and gives the soup its signature heartiness.
3. Can I use red lentils?
Red lentils cook faster and break down more, creating a creamier soup. Green or brown lentils keep their shape for a chunkier texture.
4. What’s the best broth to use?
Homemade chicken or vegetable broth adds depth and nutrients. If you use store-bought, look for low-sodium versions.
5. Can I pressure can this soup?
Because it contains dense ingredients like lentils and rice, it’s not recommended for canning. Freeze instead for long-term storage.
Special Tools (affiliate links): Souper Cubes | Dutch Oven |
This Hearty Lentil & Wild Rice Soup is comfort food at its best — warm, nourishing, and wholesome. It’s the kind of healthy meal that fills your belly, fuels your body, and reminds you why cooking from scratch is always worth it.
If you try this and love this recipe, tag me on Instagram or Facebook @grindinggearsfarmstead. And don’t forget to follow us on Pinterest for more delicious recipes and homestead inspiration!
Lechyd Da, (means “Cheers to Good Health” in Welsh)
Easy Hearty Lentil, Wild Rice and Tomato Soup Recipe
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- cutting board
- and knife
- Measuring cups and spoons
- Immersion blender Optional:
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 stalks celery diced
- 2 medium carrots diced
- 2 cups of sweet potatoes mediumpeeled and cubed
- 1 cup uncooked wild rice rinsed
- 1 cup of lentils green or brown, rinsed and sorted
- 1 quart stewed tomatoes or 796 mL / 28 oz can diced tomatoes, no salt added
- 8 cups vegetable or homemade chicken broth preferably low-sodium
- 1 teaspoon sea salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- A handful of leafy greens like chopped kale, swiss chard, or spinach at the end for added greens (Optional)
Instructions
Sauté the Vegetables
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, celery, and carrots. Sauté for 5–7 minutes, until the vegetables soften and the onion turns translucent.
Add the Hearty Ingredients
- Stir in the sweet potato cubes, wild rice, lentils, diced tomatoes (with their juices), broth, and seasonings — salt, pepper, thyme, oregano, and the bay leaf.
Simmer Slowly
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for about 50–60 minutes, stirring occasionally, until the wild rice and lentils are tender and the soup has thickened slightly.
Finish and Serve
- Remove the bay leaf. If desired, stir in chopped kale or spinach and cook for an additional 2–3 minutes until wilted. Taste and adjust seasoning as needed.
Serve Warm
- Ladle into bowls, top with fresh parsley, and serve with a slice of homemade sourdough bread, crusty bread, or rustic crackers.
