Description
A quick and creamy lentil soup that’s perfect for busy weeknights. Packed with protein-rich lentils, vegetables, and finished with a smooth, creamy texture without any heavy cream.
Ingredients
Scale
- 1 cup red or yellow lentils, rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp salt (adjust to taste)
- 5 cups vegetable broth
- 1 tbsp olive oil
- 1/2 cup unsweetened coconut milk or cashew cream (optional for extra creaminess)
- Fresh parsley or cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery for 3–4 minutes until softened.
- Add potatoes, lentils, cumin, paprika, salt, pepper, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils and vegetables are tender.
- Remove from heat and blend 1/3–1/2 of the soup with an immersion blender or in a regular blender for creaminess, then stir back into the pot.
- Stir in coconut milk or cashew cream if using. Adjust seasoning as needed and garnish with fresh parsley or cilantro before serving.
Notes
This soup is vegan, gluten-free, and ready in under 30 minutes. Red or yellow lentils cook faster and naturally break down to create a creamy texture without cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
Keywords: quick lentil soup, creamy lentil soup, easy vegan soup, weeknight lentil soup