Vegetable Lentil Cream Soup
Warm, comforting, and irresistibly creamy, this Vegetable Lentil Cream Soup is the ultimate blend of hearty vegetables, protein-rich red lentils, and aromatic spices. With a delightful medley of sautéed carrots, celery, and onions, this wholesome dish is infused with smoky paprika, earthy cumin, and a hint of thyme for a tapestry of flavors that will please any palate. Puréed to velvety perfection, a splash of optional heavy cream elevates its richness, while a garnish of fresh parsley adds a pop of vibrant color. Ready in just 45 minutes, this easy yet satisfying soup is perfect for busy weeknights or meal prep days. Serve it with a crusty loaf of bread for a filling, nutrient-packed dinner. Keywords: Vegetable Lentil Cream Soup Recipe, creamy lentil soup, healthy vegetarian soup, easy lentil soup ideas.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 1 cup Dried red lentils
- 4 cups Vegetable broth
- 1 14-ounce can Canned diced tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Heavy cream (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Add the red lentils, vegetable broth, diced tomatoes (with their juices), ground cumin, smoked paprika, dried thyme, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy.
Return the soup to the pot (if using a blender) and stir in the heavy cream, if desired. Adjust seasoning to taste if necessary.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 12.0 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1466 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
