Creamy Red Lentil Soup
This creamy red lentil soup is a healthy, comforting, and budget-friendly meal made with simple pantry ingredients. Naturally thick and velvety—without any cream—this easy red lentil soup is packed with plant-based protein and fiber, making it perfect for weeknight dinners, meal prep, and cozy lunches.
Ingredients
- Main Ingredients
- 1½ cups red lentils rinsed well
- 1 medium onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- Flavor Base
- 3 cloves garlic minced
- 1½ tsp ground cumin
- 1 tsp paprika
- ½ tsp turmeric optional
- Pantry Staples
- 5 cups vegetable broth
- 2 tbsp olive oil
- Salt and black pepper to taste
- Optional Finishes
- Lemon juice to brighten
- Coconut milk for extra creaminess
Instructions
- Prep
- Rinse red lentils under cold water until water runs clear.
- Chop vegetables evenly for uniform cooking.
- Sauté Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery.
- Cook 5–7 minutes, until softened.
- Build Flavor
- Stir in garlic, cumin, paprika, and turmeric.
- Cook 30 seconds, until fragrant.
- Simmer
- Add red lentils and vegetable broth.
- Bring to a gentle boil, then reduce heat.
- Simmer uncovered 20–25 minutes, stirring occasionally.
- Blend
- Once lentils are very soft, blend partially or fully with an immersion blender until creamy.
- Finish
- Season with salt and black pepper.
- Add lemon juice to taste.
- Adjust consistency with extra broth if needed.
Notes
- Red lentils naturally break down, creating a creamy texture without dairy.
- Soup thickens as it cools—add broth when reheating.
- Lemon juice at the end balances the earthy lentils beautifully.