September 16, 2020

Creamy Red Lentil Soup

creamy red lentil soup
It’s officially soup season in my book! I know it’s not officially fall, but it sure feels like it. I love making soup because it’s super easy, and low maintenance. Once you get all your ingredients together in the pot, you can let it simmer and get onto doing other things. This recipe incorporates potato, which creates a rich and creamy texture without using any dairy. Finish with some lemon juice to make the flavor pop and top with cilantro or scallions and a drizzle of good olive oil. I love this soup with some fresh bread, butter and a salad on the side.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Side Dish, Soup
Cuisine Mediterranean
Servings 4


  • 1 oz olive oil
  • 2 oz onion, diced (about ½ onion)
  • 1 oz carrot, diced (about ½ carrot)
  • 1 oz celery, diced (about ½ celery)
  • 2 garlic cloves, minced
  • 2 oz potato, diced (about 1 small potato)
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp sea salt, or to taste
  • ¼ tsp ground black pepper
  • ¼ tsp crushed red pepper
  • 4 cups water
  • 1 cup red lentils
  • Juice of 1/2 lemon
  • 3 tablespoons cilantro or scallions, for garnish


  • In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion, carrot and celery. Sweat until the onions are translucent and then add the garlic. Sauté about 2-3 minutes more. Add the potatoes.
  • Stir in tomato paste, cumin, salt, black pepper and crushed red pepper, and sauté for 2 minutes longer, stirring frequently.
  • Add the water and lentils. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils and veggies are soft, about 15-20 minutes. Add water as needed, but be sure not to add to much, or the soup will be too watery. Taste and add salt if necessary.
  • Using an immersion or regular blender or a food processor, purée the soup then add it back to pot.
  • Reheat soup if necessary, then stir in lemon juice. Garnish the soup with a drizzle of good olive oil and fresh cilantro.


** TIP: The smaller you cut the veggies, the quicker this soup will cook. You just need your veggies to be soft in order to blend them.
Keyword 30 minute meal, Dairy-free, gluten-free, healthy, kid-friendly, one-pot-meal, vegan, vegetarian

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