Creamy Lentil Soup

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A creamy bowl of lentil soup – made with cumin, cilantro and potato to thicken it is the perfect way to warm up on a cold November night.

A creamy bowl of lentil soup – made with cumin, cilantro and potato to thicken it is the perfect way to warm up on a cold November night.Creamy Lentil Soup

I love lentils, this Chicken and Lentil Soup is on constant rotation in my house as well as this delicious Lentil, Avocado and Egg Bowl for lunch.

When I was a kid, most of our meals started with a bowl of soup. Lentil soup was often on the menu; because I was such a picky eater, the only way Mom got me to eat it was by pureeing it in the blender – I loved it!

As an adult, I’m no longer picky and I love lentils every which way, but I still find a bowl of this creamy pureed soup comforting, especially on a cold night. This makes a great first course, or serve it with avocado, rice and salad on the side to make it a meal. This is perfect for meatless Mondays if you use vegetable broth, gluten-free and leftovers are perfect for lunch – enjoy!

A creamy bowl of lentil soup – made with cumin, cilantro and potato to thicken it is the perfect way to warm up on a cold November night.

A creamy bowl of lentil soup – made with cumin, cilantro and potato to thicken it is the perfect way to warm up on a cold November night.

A creamy bowl of lentil soup – made with cumin, cilantro and potato to thicken it is the perfect way to warm up on a cold November night.
4.72 from 7 votes
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Creamy Lentil Soup

139 Cals 12 Protein 30 Carbs 1 Fats
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Yield: 4 servings
CUISINE: American
A creamy bowl of lentil soup – made with cumin, cilantro and potato to thicken it is the perfect way to warm up on a cold November night.


  • 1 tsp olive oil
  • 3/4 cup chopped scallions
  • 2 garlic cloves, minced
  • 1 medium chopped tomato
  • 1/4 cup plus 2 tbsp fresh cilantro chopped
  • 1/2 tsp cumin powder
  • 1 cup cup dried lentils
  • 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


  • light sour cream
  • 2 tbsp chopped scallions, for garnish


  • Heat a large pot over medium heat.
  • Add the oil, scallions, garlic and tomato to the pot, season with salt and pepper.
  • Cook stirring until soft, about 10 minutes.
  • Stir in 1/4 cup cilantro, cumin and cook 1 minute more.
  • Add the lentils, potato, broth and bay leaf.
  • Bring to a boil then reduce the heat to medium low, cover and cook until the lentils become tender about 30 minutes.
  • Remove the bay leaf, and puree the soup in the blender in 2 batches (so it doesn't explode) until very smooth.
  • Adjust soup with salt and pepper to taste, then ladle into bowls and top with sour cream, scallions and cilantro, if desired; serve immediately.


Serving: 11/3 cups, Calories: 139kcal, Carbohydrates: 30g, Protein: 12g, Fat: 1g, Saturated Fat: 0.2g, Sodium: 582mg, Fiber: 10g, Sugar: 2g
Blue Smart Points: 2
Green Smart Points: 6
Purple Smart Points: 1
Points +: 4
Keywords: creamy lentil soup, lentil soup, lentil soup ingredients, lentil soup recipe, vegetarian soup

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  1. I’ve never been a big fan of lentils. A few years ago I ate dinner at a new Greek restaurant in my area. I didn’t want much so I ordered the creamy lentil soup. It changed my whole opinion of lentils altogether. I found this lentil  recipe and I have made this creamy lentil soup many times now. It’s just as tasty eating it without puréeing it. I have even ventured to make lentil  burgers. That didn’t go so well! Thank you for such an amazing recipe.


  2. This soup was great, with a few variations. I used 1.5 medium tomato and used less of the potato. I used chicken broth because that’s all I had, and added the juice of 0.5 lime. Served with a multigrain baguette and it was delicious!

    Next time I will use veggie broth for a vegan soup, and use more tomato and less potato.

    • I revisited the recipe, and it is still fantastic. I wanted a more tangy, flavorful taste so I used 3 tomatoes and also some salt-free diced tomatoes, as well as 2 carrots. More than enough for leftovers the next day!

  3. The soup was nice, but somewhat bland. It lacks something that will make it delicious and not just basic.

  4. This tastes just like how my grandma made it for her grandchildren. We would eat it with French bread. I have been wanting to make this for so long and I am glad I found this recipe. My grandma did add some sort of meat to hers but I dont know what it was. It was some sort of sausage. Unfortunately, my husband is the pickiest eater I have ever met and he does not like it so I will be freezing the rest for a later date.

  5. I grew up in a Canadian household where we had lentil soup (daal) pretty much every week with rice. There are a million ways to make daal in India – but imagine my surprise when I lifted off the pot lid after simmering the lentils for this recipe… and found my mother’s daal staring back at me (minus the potatoes)! I blended it anyway, but feeling fortunate to have discovered a way to recoup that familiar daal feeling at home.
    I used red lentils instead of green, added some chili flakes for a tiny bit of heat, and added some dried mushrooms to the broth for more umami, but my major suggestion would be to add the juice of half a lemon to the pot after blending – it wakes up all of the thick, rich flavour and really makes this sing. 
    Thank you for a lovely recipe!

  6. I love this recipe! Have you ever tried it in the instant pot? I’m curious how long it would take in there.

  7. How would I adjust this if I already  cooked the lentils beforehand?

  8. Delicious! I made this with leftover lentils from Gina’s Lentil & Rice Bowl recipe, since the seasonings are very similar. Just added a potato, broth and more seasonings to taste and puréed it in the Vitamix.  Topped it with diced tomato, cilantro and a drizzle of olive oil.

  9. Keep the soups coming! The chicken kale and sweet potato was a HUGE hit at the office…second only to the chicken barley which is AWSOME!

  10. WHat color lentils did you use?

  11. I pureed the lentils and the broth came out White??? No dairy was added at all.
    Needed to puree so Son with throat cancer could eat it.
    Any suggestions why this happened? (My first time makint this soup.

  12. I make lentil soup with rice often. But I love pureed soups…giving this a try this week. Looks so yummy and soothing 🙂

  13. Made this last night exactly as posted and thought it was delicious. My husband is a big fan of green split pea soup (with ham) but thought this was MUCH better and asked me to save the recipe (which I rarely do, but will). The soup had a great depth of flavor (umami?) probably from the sauteing of the veggies: LOTS of green onions (took entire bunch of small scallions, about 8), garlic, tomatoe, cilantro, and cumin. All this prior to adding the green lentils and stock. And because of that, I'd recommend trying it first without any kind of meat. My husband likes meat in everything….didn't miss it this time around! I used a submersible blender. Little more chuncky than photo showed.

  14. My husband is skeptical of anything "healthy". I made this last night and he is begging for more! Absolutely delightful on a cold night.

  15. Tried this at a restaurant and was searching for the recipe, and VOILA! Made it for dinner today and cannot wait to have it, along with some avocado. YUM!

  16. Since I was a kid, I just disliked soups… until I found your website.
    Your soups just taste great! 🙂

    I made this with the meatless burger (from the cookbook).
    Two very awesome meals for a meatless monday.

  17. Can I use red lentils?

  18. Can I used canned lentils instead?

  19. What kind of lentils did you use and does it matter?

  20. Yum! I just made lentil soup, but I've never tried pureeing it before! Can't wait to try this 🙂

  21. Could I substitute red lentils. love them!

  22. Oh how I LOVE lentil soup. This sounds great, Gina. Pinned it.

  23. I love lentil soup – so hearty, comforting and simple to make. Can't wait to try your version.

  24. I'm not that big a fan of the texture of lentils, so this is a great idea to get around that!

  25. Oh boy; I have all the ingredients in the house; I will be making this tonite to bring to work for my lunch this week.

    Thank you Gina

    By the way – I just absolutely love your cookbook; I have bought 4 of them to give as Christmas Gifts to friends and family.

  26. Sounds good to me. Pinning it!!

  27. What do you suggest to add for additional texture? Chicken, croutons, veggies?

  28. That's a lot of scallions!

  29. Just got a big snowfall and the temperature dropped to -7. This was delicious! I used onion instead of scallions and canned lentils. Super easy recipe!

  30. this is winter perfection (plus, I LOVE lentils in the winter).

  31. Just made this and it is absolutely delicious. Used chopped onion because I had no scallions. Used parsley instead of cilantro. Otherwise, followed exactly and it was easy as well as scrumptious.

  32. Delicious and healthy. Catherine

  33. This looks so delicious and hearty! Super psyched to make it!

  34. Mmm I first tried lentil soup when I moved to Scotland about six years ago, and was wondering how come I had never tried it sooner, or why it hadn't been a big thing back home in Norway.
    Your recipe looks fantastic, and I love how hearty it is 😀 Mmmm thanks! x

  35. I love lentils – one of my favourite things to cook! I also love using yellow split peas or red lentils for the vibrant colour!

  36. It sounds delicious. I usually use red/orange lentils for my lentil soups because they are prettier. I am not sure if it would make a difference to the texture, taste or nutrition. I buy them in the international aisle of my supermarket.

  37. Does it matter that the tomatoes you find in the grocery aren't "farm fresh" this time of year? Do you have any recommendations on what kind is best to use? Thanks! Love your recipes!