red lentil, wild rice, mushroom, carrot and chicken soup

Red Lentil & Wild Rice Soup | Gluten-Free, Dairy-Free

This red lentil and wild rice soup made with garlic, onions, mushrooms, carrots and chicken is gluten-free, delicious, healthy and full of dietary fiber and protein.
Course Soup
Cuisine American
Keyword red lentil and wild rice soup
Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 7 minutes
Servings 6
Author Deana Larkin Evans


  • 2 tbsp ghee
  • 1 small onion, chopped
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • 3/4 cup chopped cremini mushrooms
  • 2 cloves garlic, minced
  • 3/4 cup wild rice
  • 1 quart chicken or vegetable stock
  • 1 quart water, divided
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp seasoned salt (Redmond real salt)
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1 bay leaf
  • 1 cup red lentils
  • 1 boneless chicken breast, cut into small pieces (optional)
  • 1 tbsp apple cider vinegar
  • lemon juice


  1. Heat ghee in a 3.5 qt Dutch oven or large saucepan over medium heat. Add the chopped onion, carrots, celery and mushrooms. Cook until the veg starts to get tender, about 6 minutes.

  2. Add the minced garlic and cook for about 1 more minute.

  3. Add the wild rice, chicken or vegetable stock, 2 cups of water, spices and bay leaf. Bring to a boil and simmer for about 20 minutes.

  4. Add the red lentils, chicken (if using), and apple cider vinegar plus the remaining 2 cups of water. Cook for about 25 minutes more, stirring occasionally. Taste test for additional salt. Add a squeeze of lemon juice per bowl.