Easy Creamy Lentil Soup
This Easy Creamy Lentil Soup is cozy, hearty, and made with simple pantry staples. Blend it smooth or leave it chunky, then finish with a swirl of sour cream and green onions for the perfect comforting bowl.
Servings: 4 servings
Ingredients
- 1 tbs olive oil
- 1 cup white onion chopped
- ¾ cup green onion chopped
- 2 garlic cloves minced
- ¼ cup parsley plus 2 tbsp chopped
- ½ tsp cumin powder
- 1 ¼ cup dried lentils
- 2 small red potato peeled and diced
- ¾ cup chopped carrot
- 4 cups reduced sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup milk non-dairy (plain) or regular
- for topping: vegan sour cream or regular if you wish, extra green onion
Instructions
- Heat oil in large pot. Add in onion, green onion, and garlic. Sauté for 5 minutes.
- Stir in 1/4 cup parsley and the cumin, cook for an additional 2 minutes.
- Add the lentils, potatoes, carrots, broth, and salt and pepper. Bring to boil and then reduce to simmer. Cook covered for 30- 40 minutes or until lentils become tender.
- Optional: in several batches, puree the soup until it's creamy and smooth.
- Stir in the milk. Serve and top with a bit of sour cream as desired and green onion.
Video
Notes
Storage Instructions
- Fridge: Store in an airtight container for 4–5 days.
- Reheat: Warm on the stove or microwave; add a splash of broth/milk if it thickened.
- Freezer: Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 405kcal | Carbohydrates: 67g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 506mg | Potassium: 1367mg | Fiber: 23g | Sugar: 10g | Vitamin A: 4646IU | Vitamin C: 25mg | Calcium: 160mg | Iron: 6mg
