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This creamy red lentil soup is one of the easiest lentil soup recipes ever! It is super easy, healthy, rich in protein, and especially suitable as a light lunch or dinner! The best Winter Comfort Food for all hearty soup fans!
Creamy Lentil Soup
Lentil soup usually comes in two varieties. Either creamy like this particular recipe, or in a chunky texture with whole lentils. The difference between those two variations is that one is blended using an immersion blender or high-speed blender, and the other one isn’t.
I especially like red lentil soup if it’s blended into a creamy soup. This is also one of my dad’s favorite soup recipes! Since I taught him how to cook it, I am rewarded with a photo every time he cooks this soup! Cute Dad, isn’t he? 🙂
Red Lentil Soup Is Healthy
Lentils provide valuable nutrients, contain hardly any fat, and are gluten-free. They also have a high amount of protein and fiber.
Due to their high amount of proteins, they are particularly popular in the vegan and vegetarian diet.
Lentil soup is, therefore, a very healthy soup with many essential and valuable nutrients. Since a little less than half of the lentils consist of carbohydrates, this soup leaves you with a satisfied and full belly.
That’s why I like to serve this red lentil soup as a light main course rather than an appetizer. Especially in winter or when dinner has to be ready within a short time frame, this lentil soup recipe is your best friend and can be served in only 20 minutes.
Make This Red Lentil Soup Vegan
No doubt that all the ingredients of this soup are plant-based. But, what is a lentil soup without the dash of some cream at the end?
Make sure to use plant-based cream or milk to make this recipe fully vegan.
I love using this homemade vegan cashew cream for it, but any vegan cream is suitable.
Cream not only serves the decorative purpose, yet it also gives your soup a milder and more balanced taste.
Red Lentil Soup Recipe
The recipe is easy, quick, and simple to follow! You can find the entire recipe with the full ingredient list further below in the recipe card, but I found that this visual guide helps you to make it right away the very first time! I especially recommend it for cooking beginners.
Now, let’s get to the recipe!
Main ingredients for this vegan lentil soup:
- Red lentils
- Carrot
- Furthermore: Olive oil, onion, garlic, vegetable broth, and lemon juice.
How to make it:
- Heat a large pot with oil.
- Add onion, garlic, and carrots and sauté for 5 minutes.
- Add the red lentils and sauté for another minute while constantly stirring.
- Pour in the vegetable broth, pop on the lid, and let it simmer for 10 minutes.
- The lentils should now be soft and have increased in volume noticeably.
- Blend the soup until smooth using an immersion blender or blender.
- Add 1-2 cups of water until the soup has the desired consistency.
- Season with lemon juice, salt, and black pepper.
- If you like, add 1/8 cup of dairy-free cream or milk.
Recipe Variation
You can use a mix of different lentils rather than only red lentils to make this recipe. If you choose so, use half the amount of red lentils and half the amount of green or black (beluga) lentils.
Make sure to respect the ration between the lentils and liquid stated in the recipe. Otherwise, all remains the same.
And if you don’t like carrots, you can omit them.
What Goes Well With Red Lentil Soup
- Freshly baked Turkish Pide Bread
- Homemade No-Knead Bread
Optional Soup Toppings:
Recipe FAQ
How long does this Lentil Soup last? You can keep it refrigerated in a sealed container for at least three days.
How do I heat soup back up? You can put it in the microwave either for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it’s warmed up. If it’s still too thick, add some extra water if you need to.
Can I freeze the soup? Yes, you can freeze it for a good 3 months and defrost straight into a pot over medium heat. You don’t need to let it thaw beforehand.
More Soup Recipes You’ll Love:
- Roasted Carrot Soup
- Vegan Carrot Ginger Soup
- Vegan Potato Soup
- Coconut Butternut Squash Soup
- Vegan Pumpkin Ginger Soup
Did You Try This Recipe?
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Creamy Lentil Soup
Leave a Review Print PinIngredients
- 1 tbsp oil
- 1 onion, peeled & minced
- 1 clove garlic, peeled & minced
- 1 (70 g) carrot, peeled & roughly chopped
- 1/2 cup (100 g) red lentils
- 2 cups (480 ml) vegetable broth
- 1 tsp lemon juice
- salt & black pepper to taste
Instructions
- Heat a large pot with oil.
- Add onion, garlic, and carrots and sauté for 5 minutes.
- Add the red lentils and sauté for another minute while constantly stirring.
- Pour in the vegetable broth, pop on the lid, and let it simmer for 10 minutes.
- Blend the soup until smooth using an immersion mixer or blender. Add 1-2 cups of water until the soup has the desired consistency.
- Season with lemon juice, salt, and black pepper. If you like, add 1/8 cup of this cashew cream, dairy-free cream or milk.
Notes
- Red Lentils: You can use a mix of different lentils rather than only red ones. Use 1/4 cup red lentils and 1/4 cup green or black (beluga) lentils.
- Carrot: Omit if you don’t have a carrot at hand.
- Make-Ahead: Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
- Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.
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