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–+ servings
Creamy lentil soup served with lemon parsley and crusty bread for a cozy dinner.

Creamy Red Lentil Soup (Easy One-Pot, High-Protein)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people (up to 6)
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 onion
  • 1 carrot
  • 1 rib celery
  • 3 cloves garlic
  • 1 teaspoon ground cumin or dried oregano
  • 2 tablespoons tomato paste
  • 2 medium potatoes peeled and cut into small chunks
  • 8 cups (2 L) vegetable broth add 4 cups at a time
  • 2 cups (400 g) red lentils dried — no soaking needed
  • 1 teaspoon salt more or less to taste + black pepper
  • 1 lemon cut into wedges
  • 1 tablespoon parsley chopped

  • Sauté Veggies: Pulse 1 onion, 1 carrot, 1 rib celery, and 3 cloves garlic in a food processor.
    Heat 2 tablespoons extra virgin olive oil in a large pot, cook veggies 4 minutes, then stir in 1 teaspoon ground cumin and 2 tablespoons tomato paste for 1 minute.
    Step 1 cooking onion carrot celery and garlic in olive oil with tomato paste and cumin.
  • Simmer: Add 2 medium potatoes (peeled and diced), 8 cups vegetable broth (4 at a time), and 2 cups red lentils (rinsed, no soaking needed).
    Season with 1 teaspoon salt and some black pepper. Simmer 15–20 minutes, stirring occasionally, until lentils are creamy and potatoes fork-tender.
    Step 2 diced potatoes vegetable broth and red lentils added to pot for lentil soup.
  • Blend: Blend until smooth with an immersion blender, or in batches once slightly cooled.
    Step 3 blending lentil soup with potatoes until creamy.
  • Adjust and Serve: Adjust seasoning, thin with broth if needed, and serve hot with a squeeze of lemon, chili oil, and chopped parsley.
    Step 4 serving lentil soup in a bowl garnished with lemon juice, chili oil, and parsley.
Substitutions
  • Split red lentils → Green or brown lentils (longer cook, less creamy).
  • Olive oil → Avocado oil or light olive oil.
  • Onion → White onion, shallots, or leeks.
  • Carrots → Sweet potatoes or parsnips.
  • Celery → Fennel or skip entirely.
  • Garlic → Garlic powder (½ tsp per clove).
  • Ground cumin → Smoked paprika, coriander, or dried oregano.
  • Tomato paste → Crushed tomatoes, fire-roasted tomatoes, or harissa.
  • Potatoes → Cauliflower florets, sweet potatoes, or butternut squash.
  • Vegetable broth → Chicken broth or water + salt.
  • Lemon wedges → White wine vinegar or apple cider vinegar.
  • Parsley → Cilantro, dill, or chives.
 
Tips
  • Rinse lentils well → Helps them cook into a smooth, creamy base.
  • Cut potatoes small → Faster cooking and silkier texture.
  • Don’t skip tomato paste → Adds depth for an easy lentil soup recipe you’ll make often.
  • Stir while simmering → Prevents lentils from sticking to the bottom.
  • Adjust thickness → Add broth for lighter, cook down for heartier.
  • Brighten with lemon → A squeeze at the end keeps flavors fresh.
  • Blend carefully → Blend all for creamy, half for rustic.
  • Use fresh herbs → Parsley, mint, or dill boost this healthy vegetarian soup.
  • Serve with bread → Crusty bread makes it a full vegetarian dinner idea.
 
Storage
Store creamy lentil soup in the fridge for up to 4 days or freeze in portions for up to 3 months.
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