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Lentil Soup with Wild Rice

Lentil Soup

You can make this on a stove top, but it is really best if it cooks for 2-3 hours so it is easiest to set it up in a slow cooker and let it cook all day. The coconut milk is optional but adds a really nice richness to the broth.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 leeks, chopped or 1 large onion, chopped
  • 1 cup shredded carrots
  • 2 cloves garlic, minced
  • 1 cup green lentils, rinsed
  • ¾ cup wild rice
  • 6 cups vegetable broth or water
  • 1 cup coconut cream
  • 1 ½ teaspoons Italian seasoning
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon pepper

Preparation

1. Place the evoo, chopped leek or onion, shredded carrots, and garlic in the slow cooker. Stir to coat the vegetables with evoo.

2. Add lentils, wild rice, broth or water, coconut cream, Italian seasoning, salt and pepper. Cover and cook on low for 4-8 hours. Add more liquid if needed or desired, season with more salt and pepper to taste.

3. Serve with crusty whole grain bread.

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 410
  • Carbohydrate Content: 44 g
  • Fat Content: 20 g
  • Fiber Content: 7 g
  • Protein Content: 16 g
  • Sodium Content: 1340 mg
  • Sugar Content: 7 g