Creamy Lentil Soup: A Warm, Creamy Dish Perfect for Cold Winter Evenings

This Creamy Lentil Soup is the ultimate comfort food for chilly evenings. Rich, velvety, and packed with flavor, it’s the perfect way to warm up and nourish your body. The addition of sautéed vegetables and a simple blend of lentils creates a hearty, creamy base, while the homemade croutons add a delightful crunch. Whether you’re serving it as a main or a starter, this soup is sure to please!

Why Everyone Will Love This Recipe

Lentil soup is a classic for good reason: it’s hearty, flavorful, and incredibly easy to make. This version takes it up a notch with a creamy texture that’s achieved through blending, making each spoonful rich and satisfying. The croutons give a satisfying crunch, and the hint of oregano adds a perfect, aromatic touch. This soup is not only comforting but also a healthy, plant-based meal that the whole family will enjoy.

What Is Creamy Lentil Soup?

Creamy Lentil Soup is a comforting, vegetable-packed soup made with lentils, carrots, celery, and shallots. Once everything is cooked, it’s blended to create a smooth, rich texture, and seasoned with olive oil, salt, and pepper. It’s a deliciously simple dish that’s perfect for cold winter days. Served with crispy, herbed croutons, it’s a meal that’s both nutritious and indulgent.

Pro Tips for Perfect Creamy Lentil Soup

• Use a variety of lentils: While green or brown lentils are common, you can mix in red lentils for an even creamier texture.
• Blend to your preferred consistency: If you like a smoother soup, blend it longer. For more texture, pulse the soup just a few times with the immersion blender.
• Homemade croutons: You can use any bread you have on hand for the croutons. Day-old bread works great for this!
• Add extra seasonings: Feel free to get creative by adding garlic, a bay leaf, or even a touch of smoked paprika to the soup while it simmers for added depth of flavor.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes! This soup tastes even better the next day as the flavors have had time to develop.

Can I use canned lentils?

Yes, you can use canned lentils to speed up the cooking time. Just rinse them well and add them after sautéing the vegetables. Skip the initial simmering time and reduce the overall cooking time.

Can I make this soup vegan?

Yes, this soup is already plant-based. Just make sure to use olive oil for the sautéing and keep the croutons dairy-free by choosing non-dairy bread.

How to Store

Store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over low heat, adding a little water or broth if needed.

How to Freeze

Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight, then reheat on the stove.

How to Make Creamy Lentil Soup

Step 1

Step 1

In a large saucepan, drizzle olive oil and sauté the finely chopped celery, carrot, and shallot over medium heat for about 5 minutes, stirring occasionally.

In a large saucepan, drizzle olive oil and sauté the finely chopped celery, carrot, and shallot over medium heat for about 5 minutes, stirring occasionally.

Step 2

Step 2

Rinse the lentils under cold water and add them to the saucepan. Stir for about 1 minute to combine with the vegetables.

Rinse the lentils under cold water and add them to the saucepan. Stir for about 1 minute to combine with the vegetables.

Pour in the water and bring to a boil. Once boiling, reduce the heat and let it simmer for 30 minutes, stirring occasionally, until the lentils are tender.

Step 3

Step 3

Pour in the water and bring to a boil. Once boiling, reduce the heat and let it simmer for 30 minutes, stirring occasionally, until the lentils are tender.

Use an immersion blender to blend the soup until smooth and creamy. Season with salt and pepper, then let it cook for an additional 10 minutes to thicken.

Step 4

Step 4

Use an immersion blender to blend the soup until smooth and creamy. Season with salt and pepper, then let it cook for an additional 10 minutes to thicken.

While the soup is simmering, place the bread slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper, and oregano. Toast in the oven at 220°C (425°F) for about 5 minutes or until golden and crispy.

Step 5

Step 5

While the soup is simmering, place the bread slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper, and oregano. Toast in the oven at 220°C (425°F) for about 5 minutes or until golden and crispy.

Serve the creamy lentil soup with a drizzle of olive oil and a few crunchy croutons on top. Enjoy the warmth and comfort of this delicious winter dish!