Creamy Lentil Soup

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.

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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.
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Creamy Lentil Soup

2
Freestyle Points
139
Calories
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Yield: 4 servings
COURSE: Soup
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.

Ingredients

  • 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

Optional:

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

Instructions

  • 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.

Nutrition

Serving: 11/3 cups, Calories: 139kcal, Carbohydrates: 30g, Protein: 12g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 582mg, Potassium: 0mg, Fiber: 10g, Sugar: 2g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 2
Points +: 4