Wild Rice Lentil Soup

This wild rice and lentil soup is the perfect supper to cook low and slow on your counter all day. (It also lets you use that package of uncooked Canoe Wild Rice that you’ve been hoarding in your cupboard.)

Posted in: Main Course, Soups


  • 1 Cup of Uncooked Wild Rice
  • 1 Small to Medium Butternut Squash, peeled and cut into cubes
  • 1 Cup of Grape Tomatoes, sliced in half
  • 1 Small Onion, sliced
  • 3 to 4 Ribs of Celery, sliced
  • 2 Cloves of Garlic, peeled and thinly sliced
  • 1 Cup Dry Lentils
  • 4 Cups Vegetable or Chicken Stock
  • 4 Cups of Water
  • About 2 Tablespoons of Extra Virgin Olive Oil
  • 1 Package of Dry Onion Soup Mix (or equivalent seasonings)
  • 1 Teaspoon of Dried Thyme
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • Fresh Parsley to Garnish


  1. Chop and prepare veggies.
  2. Rinse and sort lentils.
  3. Rinse wild rice.
  4. Drizzle extra virgin olive oil in the bottom of a 4-quart or larger-sized slow cooker.
  5. Add veggies, uncooked wild rice, lentils, and seasonings.
  6. Add liquid.
  7. Stir to mix.
  8. Cover and cook on low for 8 hours or high for 4 hours.
  9. Top bowls with freshly chopped parsley (optional).