• Skip to main content
  • Skip to primary sidebar
The Pretty Bee
  • About
  • Start Here
  • Recipes
    • Sort By Allergen
    • View all recipes
  • cookbooks
    • Quick Start Bundle.
  • contact
  • subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Start Here
  • View All Recipes
  • Sort By Allergen
  • Cookbooks
  • Contact
×

Home » Dairy Free » Creamy Lentil Wild Rice Mushroom Soup.

Creamy Lentil Wild Rice Mushroom Soup.

Mar 4, 2016 · Modified: May 8, 2017 by Kelly Roenicke · 40 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe
Creamy lentil wild rice soup is a cozy winter favorite!

Creamy and comforting lentil wild rice mushroom soup made in the slow cooker – it doesn’t get any cozier that this!

Easy and comforting creamy lentil and wild rice soup is a meal everyone is sure to enjoy!

We had the coziest day here yesterday. It was snowing so peacefully outside, and we had such a pretty view out our window of the large flakes drifting down. It felt nice to be snug inside with my boys, playing games and relaxing.

Days like that are perfect for having a comforting meal cooking in the slow cooker. This lentil wild rice mushroom soup is just right for an easy, warming meal on a cold winter day. This soup is full of hearty goodness from lentils, wild rice, and my favorite – mushrooms! Coconut cream makes this soup extra delicious. And don’t worry – this soup doesn’t taste like coconuts. The coconut cream just blends in nicely with all the savory flavors.

Easy and comforting creamy lentil and wild rice soup is a meal everyone is sure to enjoy!

Easy and comforting creamy lentil and wild rice soup is a meal everyone is sure to enjoy!
5 from 4 votes
Print

Creamy Lentil Wild Rice Mushroom Soup.

A creamy, cozy, comforting lentil wild rice soup with mushrooms.
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 375 kcal
Author Kelly Roenicke

Ingredients

  • 1 Tablespoon olive oil
  • 1 onion chopped
  • 1 cup shredded carrots
  • 1 cup green lentils picked over and rinsed
  • 16 ounces white button mushrooms sliced
  • ¾ cup wild rice
  • 32 ounces chicken broth or vegetable broth
  • 2 cups water
  • 1 cup coconut cream
  • 1 ½ teaspoons thyme
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon pepper
  • 1 ½ teaspoons sea salt
  • ½ teaspoon Italian seasoning

Instructions

  1. Place the olive oil, chopped onion, and shredded carrots in the slow cooker. Stir to coat the vegetables with olive oil.
  2. Add the lentils, mushrooms, wild rice, broth, water, coconut cream, and spices.
  3. Cover and cook on high for 4 hours, or low for 6-8 hours. Check the liquid level halfway through cooking time and add more liquid if needed.
  4. Season with more salt and pepper before serving if desired.
Nutrition Facts
Creamy Lentil Wild Rice Mushroom Soup.
Amount Per Serving
Calories 375 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 12g75%
Sodium 1163mg51%
Potassium 967mg28%
Carbohydrates 43g14%
Fiber 13g54%
Sugar 4g4%
Protein 15g30%
Vitamin A 3600IU72%
Vitamin C 18.1mg22%
Calcium 55mg6%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.

This mushroom soup goes very well with homemade crackers or fresh bread.

Easy and comforting creamy lentil and wild rice soup is a meal everyone is sure to enjoy!

Enjoy your weekend! I hope it’s filled with delicious food and time to relax.

 

Related

« Wild Blueberry Banana Hemp Smoothie.
Pasta with Creamy Spinach Sauce. »

Filed Under: Dairy Free, food, Gluten Free, Main Dishes, Nut Free, Recipes, Soup, Vegan Tagged With: Dairy Free, easy recipe, Egg Free, Fish Free, Gluten Free, Mustard Free, Nut Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
  • Quick and Easy Vegan Black Bean Soup. - August 16, 2022
  • Strawberry Oatmeal Cookie Dough Bites. - August 8, 2022
  • Fruity Lemonade Popsicles. - August 2, 2022

Reader Interactions

Comments

  1. Ruth

    December 07, 2019 at 9:28 am

    Can you freeze this?

    Reply
  2. Terri

    June 13, 2019 at 2:46 pm

    My in-laws are oil free vegans, would making this without the oil turn out okay? I’ve always made this with the oil in the past. Thank you!

    Reply
    • Kelly Roenicke

      June 26, 2019 at 3:28 pm

      I think it would be ok!

      Reply
  3. Ashley

    August 23, 2018 at 1:01 pm

    Has anyone had success preparing this as a freezer meal? I’m wondering if I can prep everything and freeze in a gallon Ziploc, then defrost and dump in Crockpot on cooking day? Thanks!

    Reply
    • Kelly Roenicke

      August 25, 2018 at 2:15 pm

      I haven’t done that, but it seems like it would be ok to do!

      Reply
  4. Shirley Zemko

    January 16, 2018 at 7:43 pm

    The coconut cream makes it very sweet. I will use coconut milk next time.

    Reply
    • Kelly Roenicke

      January 19, 2018 at 12:16 pm

      Coconut cream is unsweetened – but creamed coconut is sweetened. You want the unsweetened kind. If you can’t find that, use full fat coconut milk.

      Reply
  5. Terri

    December 27, 2017 at 2:55 pm

    As a gluten free, vegan, I love this recipe! I have made it countless times, including holiday gatherings, and have received many compliments and recipe requests from non-vegans. It’s a great winter soup! Sometimes I use a whole can of coconut cream, it doesn’t help with the fat content ;-) but it sure tastes good! Thank you for such a great recipe!

    Reply
    • Kelly Roenicke

      January 07, 2018 at 6:31 pm

      So glad you liked it! Thanks for letting me know!

      Reply
  6. Karla

    October 07, 2017 at 7:11 pm

    5 stars
    This soup is incredible – creamy and hearty and delicious. I made it last weekend and can’t wait to make it again. Thank you for this recipe.

    Reply
    • Kelly Roenicke

      October 22, 2017 at 7:56 am

      I’m glad you liked it! Thank you for lettig me know!

      Reply
  7. Kerry Sly

    June 14, 2017 at 12:57 pm

    5 stars
    Good recipe, I needed a quick soup for a friend and had all on hand but not the full quantities so I added pearl barley and a potato for bulk. For spice I added some sage, thyme, rosemary, bay leaves and fresh garlic instead of the powdered. As my friend had a tooth pulled I creamed the soup with a blender while adding full cream at the end of cooking.

    Reply
    • Kelly Roenicke

      June 21, 2017 at 4:19 pm

      So glad you liked this! Love your additions!

      Reply
  8. Tiffany

    December 08, 2016 at 1:42 pm

    Is there a way around making this without a slow cooker? I bought the ingredients not knowing it was a slow cooker recipe.

    Reply
    • Kelly Roenicke

      December 09, 2016 at 11:25 am

      You should be able to make it on the stove. Just make sure to simmer long enough for the lentils to get tender.

      Reply
      • Tiffany

        December 09, 2016 at 1:24 pm

        Ok thanks.

        Reply
  9. Vanessa

    November 22, 2016 at 6:24 pm

    5 stars
    I’m curious if the coconut cream makes the soup taste sweet and like coconut? I am really in the mood for a hearty soup but don’t want it tasting like coconut. :) Thanks for any info!

    Reply
  10. Nadia

    September 28, 2016 at 12:51 am

    This is probably such a newbie comment….but can I use coconut oil instead of coconut cream?

    Reply
    • Kelly Roenicke

      September 28, 2016 at 8:20 am

      No, coconut oil is very different, you do need the coconut cream. It will give the soup a great creamy and velvety texture that you will love!

      Reply
  11. Debbie

    September 26, 2016 at 8:58 pm

    5 stars
    SO tasty! Served it with fresh bread for my roommates and they loved it!!

    Reply
    • Kelly Roenicke

      September 28, 2016 at 8:22 am

      Yay, so glad you liked it! Thanks for sharing.

      Reply
  12. Going gluten free

    July 09, 2016 at 12:07 am

    Would love to try this – but I don’t own a slow cooker :( any ideas on how I could make this without one?

    Reply
  13. madparmors

    March 07, 2016 at 12:05 am

    Kelly, if I don’t have to be dairy free, could I use heavy cream in this?

    Reply
    • Kelly

      March 11, 2016 at 9:28 pm

      Yes, for sure! That would work very well.

      Reply
  14. jill

    March 05, 2016 at 11:45 am

    Is there a substitute for the coconut cream?

    Reply
    • Kelly

      March 05, 2016 at 4:42 pm

      You could use dairy cream, or cashew cream. I don’t know if that works for your dietary needs.

      Reply
    • Debbie

      September 26, 2016 at 8:59 pm

      I subbed coconut cream for 1 can coconut milk and it came out great!

      Reply
  15. Kristine | Kristine's Kitchen

    March 05, 2016 at 1:46 am

    This soup looks so warm and comforting! I love the mushrooms in it, and LOVE that it’s made in the slow cooker!

    Reply
    • Kelly

      March 05, 2016 at 4:43 pm

      Thanks, Kristine!

      Reply
  16. thecrowdedtableblog

    March 04, 2016 at 11:04 pm

    Yes! I have a costco-sized bag of lentils, and I’ve been looking for some soup recipes, so this recipe is perfect timing! :)

    Reply
    • Kelly

      March 05, 2016 at 4:43 pm

      Perfect!

      Reply
  17. Deanna Segrave-Daly (@tspbasil)

    March 04, 2016 at 3:12 pm

    Love lentils and love mushroom soup and I know this is a winner – pinning now.

    Reply
    • Kelly

      March 05, 2016 at 4:46 pm

      Thanks for pinning!

      Reply
  18. nutritioulicious

    March 04, 2016 at 1:52 pm

    A crossover of mushroom barley soup and lentil soup! Yum!

    Reply
    • Kelly

      March 05, 2016 at 4:46 pm

      Thank you!

      Reply
  19. Strength and Sunshine

    March 04, 2016 at 11:55 am

    Mmm more lentils!! A perfect bowl to cozy up with!

    Reply
    • Kelly

      March 05, 2016 at 4:46 pm

      Thank you!

      Reply
  20. Gayle @ Pumpkin 'N Spice

    March 04, 2016 at 9:51 am

    Oh this soup looks so good, Kelly! Yay for mushroom soup! Wish I had a big bowl of this!

    Reply
    • Kelly

      March 05, 2016 at 4:48 pm

      Thanks, Gayle!

      Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

kelly roenicke portrait

Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Learn more →

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Find the perfect recipe

Filter all recipes by allergen

Search & Sort Recipes by Allergen

Footer

↑ back to top

Browse my allergy friendly cookbooks.

Why, yes, I DO have a print cookbook!

Allergy Friendly Chocolate Cake Your Family Will Love

best dairy free gluten free chocolate cake recipe

Copyright © 2022 The Pretty Bee | Disclosure | Privacy Policy