Holiday Lentil and Wild Rice Soup with Cranberries

Name: Holiday Lentil and Wild Rice Soup with Cranberries
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup (200 g) green lentils (du Puy or standard green), rinsed and drained; ¾ cup (140 g) wild rice, rinsed and drained; 6 cups (1440 ml) vegetable broth; 2 medium (220 g) carrots, peeled and cut into ½-inch (1.3 cm) dice; 2 stalks (90 g) celery stalks, cut into ½-inch (1.3 cm) pieces; 1 large (200 g) yellow onion, diced; 3 cloves (15 g) garlic cloves, minced; ¾ cup (105 g) dried cranberries; 1 teaspoon (2 g) ground cumin; 4 sprigs (3 g) fresh thyme sprigs; 2 leaves (½ g) bay leaves; 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 3 tablespoons (9 g) fresh flat-leaf parsley, finely chopped; 1 tablespoon (15 ml) extra-virgin olive oil (optional)

From the MyKitchenBank Kitchen

A warm, nourishing slow cooker soup that celebrates the season with earthy green lentils, nutty wild rice, tart-sweet cranberries, and fresh herbs. This vegetarian-friendly soup builds deep flavor through the combination of roasted vegetables and aromatic spices, making it perfect for holiday gatherings or a comforting weeknight meal.

Prep: 20 min
Cook: 4 hr
Total: 4 hr 20 min
Makes: 6 servings (about 8 cups / 2 liters)

Save to My Kitchen Jump to recipe

Steps

Before you start

Read the recipe and note the 4-hour slow cooker time
Gather all ingredients and prep vegetables before turning on the slow cooker
If using fresh cranberries, rinse them well and pick out any stems

1
Prepare vegetables and aromatics
- Peel and dice the carrots into ½-inch (1.3 cm) pieces.
- Cut the celery stalks into ½-inch (1.3 cm) pieces.
- Dice the yellow onion and mince the garlic.
- Rinse the green lentils and wild rice separately under cold water until the water runs clear, then drain well.
+ Show details− Hide details
Tip: Rinsing the wild rice removes debris and helps it cook more evenly in the slow cooker.
2
Add all ingredients to slow cooker
- Place the 6-quart slow cooker on a stable surface and add the rinsed green lentils and wild rice.
- Add the diced carrots, celery, onion, and minced garlic.
- Pour in 6 cups (1440 ml) vegetable broth.
- Add 0.75 cup (105 g) dried cranberries, 1 teaspoon (2 g) ground cumin, 4 fresh thyme sprigs, 2 bay leaves, 1 teaspoon (6 g) kosher salt, and 0.5 teaspoon (1 g) freshly ground black pepper.
- Stir gently to combine all ingredients.
+ Show details− Hide details
Tip: Don't fill the slow cooker more than three-quarters full, as the ingredients will release liquid as they cook.
3
Cook on low for 4 hours
- Cover the slow cooker and set to LOW heat.
- Cook for 4 hours.
- The lentils should be tender but not falling apart, the wild rice should be cooked through and tender, and the soup should be fragrant with herbs and spices.
- The liquid should be mostly absorbed or reduced to a thick, broth-like consistency with about 1.5 to 2 inches of liquid remaining on top.
- Do not stir during cooking.
+ Show details− Hide details
Ready when: Lentils are tender, wild rice is cooked through, soup is thick and fragrant
Tip: Slow cooker cooking times can vary by model; if the lentils are not tender after 4 hours, cook 30 minutes longer on LOW.
4
Remove herbs and adjust seasoning
- Use tongs or a slotted spoon to remove the thyme sprigs and bay leaves from the soup.
- Taste the soup and adjust salt and pepper as needed—remember that dried cranberries add natural sweetness and a gentle tartness, so the soup should be well-seasoned but not oversalty.
- The cranberries should have plumped up and released their flavor into the broth.
+ Show details− Hide details
Ready when: Herbs are removed and flavor is balanced
Tip: Taste carefully before adding more salt—the broth becomes more concentrated as the soup cooks.
5
Garnish and serve
- Ladle the soup into bowls.
- Top each serving with a sprinkle of fresh chopped flat-leaf parsley.
- If desired, drizzle with a small amount of extra-virgin olive oil for richness.
- Serve hot.
+ Show details− Hide details
Tip: Fresh parsley adds a bright, herbaceous finish that balances the earthy lentils and tart cranberries.

Good to know

Tips

This soup is naturally vegetarian and vegan (omit the olive oil garnish if needed). It's an excellent choice for holiday potlucks because it stays warm in the slow cooker and can be made ahead.
For a creamier texture, stir in 0.5 cup (120 ml) unsweetened or lightly sweetened plant-based milk (such as oat or almond) in the last 15 minutes of cooking—do not add dairy, as the long cooking time may cause it to separate.
The wild rice gives the soup a rustic, hearty texture; if you prefer a smoother consistency, mash a portion of the soup with the back of a spoon or use an immersion blender to partially blend it.
This soup pairs beautifully with crusty bread, a simple green salad, or roasted vegetables. It's also a wonderful light meal on its own and freezes exceptionally well for quick weeknight dinners.

Make ahead

This soup improves with time as flavors deepen. Prepare all ingredients and refrigerate in separate containers up to 8 hours ahead, then add to the slow cooker and cook as directed. Or make the full recipe a day ahead, cool, and reheat gently on the stovetop or in the slow cooker on LOW for 1–2 hours until heated through.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of vegetable broth or water if the soup thickens too much. Do not boil vigorously, as this can break down the lentils and wild rice texture.

Substitutions

dried cranberries → fresh cranberries (use ½ cup / 60 g) or fresh pomegranate seeds (add in the last 15 minutes of cooking). Fresh cranberries provide a slightly more tart flavor and pop of color. Add them in the last 30 minutes of cooking if using fresh, so they don't break down completely. Pomegranate seeds offer a jewel-like appearance and bright, tart notes.
wild rice → farro, spelt berries, or a mix of brown rice and wild rice. Farro and spelt berries have a similar nutty flavor and chewy texture. Brown rice cooks faster (about 3 hours total); if using this, add it partway through cooking.
green lentils (du Puy or standard green) → brown lentils or French lentils (du Puy). Brown lentils are milder and slightly softer; French lentils (du Puy) are firmer and earthier. Both work well in this recipe.
vegetable broth → chicken broth or a homemade broth for more depth. Chicken broth adds savory depth if you prefer a non-vegetarian version. Use the same amount (6 cups / 1440 ml).