A creamy bowl of lentil soup, flavored with cumin and cilantro and thickened with a potato, is the perfect way to warm up on a chilly evening. This comforting, smooth soup works well as a starter or—when paired with rice, avocado and a simple salad—as a satisfying vegetarian main course.
Creamy Lentil Soup
I’ve always enjoyed lentils in many forms. As a child, lentil soup was a staple at our table—my mother used to puree it so I would eat it, and I loved the silky texture. Today I prefer my soups both textured and pureed depending on the mood, but this creamy, blended lentil soup remains one of my favorite, easy-to-make comfort dishes.
This recipe is naturally high in fiber and protein, and it adapts well to different diets: use vegetable broth to make it vegetarian, choose gluten-free stock and sides for a gluten-free meal, or add shredded chicken for extra protein. Leftovers are great for lunch the next day.
More Soup Recipes You May Enjoy:
- Stuffed Pepper Soup
- Turkey Chili Taco Soup
- Beef, Tomato and Acini Di Pepe Soup
- Baked Potato Soup
- Broccoli, Cheese and Potato Soup
Creamy Lentil Soup — Recipe
Yield: 4 servings
Serving size: about 1/3 cup
Prep: 5 mins | Cook: 40 mins | Total: 45 mins
Nutrition (approx. per serving)
- Calories: 139 kcal
- Protein: 12 g
- Carbohydrates: 30 g
- Fat: 1 g
- Fiber: 10 g
- Sodium: varies by broth used
Ingredients
- 1 tsp olive oil
- 3/4 cup chopped scallions (white and green parts)
- 2 garlic cloves, minced
- 1 medium tomato, chopped
- 1/4 cup plus 2 tbsp fresh cilantro, chopped
- 1/2 tsp ground cumin
- 1 cup dried lentils, rinsed
- 1 small red potato, peeled and diced
- 4 cups reduced-sodium chicken or vegetable broth
- 1 bay leaf
- Kosher salt, to taste
- Black pepper, to taste
Optional
- Light sour cream for garnish
- 2 tbsp chopped scallions for garnish
Instructions
- Heat a large pot over medium heat.
- Add the olive oil, chopped scallions, minced garlic and chopped tomato to the pot. Season lightly with salt and black pepper.
- Cook, stirring occasionally, until the vegetables soften, about 8–10 minutes.
- Stir in 1/4 cup chopped cilantro and the ground cumin, and cook for another minute to bloom the spices.
- Add the rinsed lentils, diced potato, broth and bay leaf. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer until the lentils and potato are tender, about 25–30 minutes.
- Remove and discard the bay leaf. Working in batches, transfer the soup to a blender and puree until very smooth. (If you prefer a chunkier texture, puree only part of the soup and stir the remaining cooked lentils back in.)
- Return the blended soup to the pot, adjust seasoning with salt and pepper to taste, and warm through.
- Ladle into bowls and garnish with a dollop of sour cream (if using), chopped scallions and the remaining cilantro. Serve immediately.
Tips, Variations and Serving Suggestions
This soup is versatile. Use vegetable broth to keep it vegetarian. If you like a smokier flavor, add a pinch of smoked paprika or a splash of hot sauce. For added protein, stir in shredded cooked chicken just before serving.
To serve as a full meal, pair the soup with a scoop of rice or a slice of crusty bread, and a simple green salad. Avocado slices add creaminess and healthy fats when served on top or on the side.
Make-Ahead, Storage and Reheating
You can make the soup ahead and refrigerate it in a sealed container for 3–4 days. Reheat gently on the stove over low heat, stirring occasionally. The soup also freezes well—place cooled soup in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Notes
If you need a thicker soup without extra blending, increase the potato slightly or mash a portion of the cooked lentils against the side of the pot before pureeing. Adjust the amount of broth to reach your desired consistency. Taste and adjust salt at the end because broths vary widely in sodium.
Final Thought
This creamy lentil soup is simple, nutritious and adaptable. It’s an excellent option for meatless meals and leftovers travel well for a comforting lunch the next day. Enjoy!