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5 from 11 votes

Creamy Lentil Soup

Creamy lentil soup is a delicious red lentil soup full of vegetables in a creamy broth. I love this creamy lentil soup recipe because it takes under 20 minutes from the stove to the bowl.
Prep Time10 minutes
Cook Time10 minutes
Course: Soups
Cuisine: French
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 5
Calories: 166kcal


  • 1 small white onion, diced ½ cup
  • 2 stalks celery, diced ½ cup
  • 4 carrots, diced 1 1 /2 cups
  • 4 cloves garlic, minced
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 4 cups low-sodium vegetable broth
  • 1 cup red lentils, rinsed and picked over
  • 1 ⅔ cup unsweetened, unflavored plant milk I used oat milk
  • 1 lemon juiced and zested
  • 1 teaspoon sea salt
  • ¼ cup cilantro or parsley, chopped finely


  • In a large soup pot over medium-high heat, saute the garlic and onion until the onion is translucent.
  • Add celery and carrots and cook a few more minutes.
  • Add the vegetable broth and bring to a simmer.
  • Now, add the red lentils, coriander, and cumin. Cook for 10 minutes.
  • Stir in the plant milk, lemon zest and juice, and salt.
  • Once simmering, remove from the heat and serve with parsley or cilantro garnish.



  • Creamy red lentil soup doesn't need to be blended. Red lentils cook quickly and breakdown into the cooked soup, creating a creamy soup.
  • When cooking with lentils, I suggest rinsing them and removing stones and debris, sometimes in bags of dried lentils.
  • I suggest using a vegetable chopper to cut vegetables the same size for quick and easy chopping.
  • Creamy lentil soup freezes well for up to 3 months. I use Souper Cubes for freezing soups, sauces, and stews.
  • If you use fresh lemon juice as much as I do, buy lemons in season and juice them. Then, freeze them in ice cube trays or Souper Cubes and have fresh lemon juice all year.
  • To reheat frozen soup, allow it to thaw overnight in the refrigerator and reheat in a pan on the stove, or in the microwave using the reheat setting.
  • If you like a little spice in your lentil soup, sprinkle with dried red pepper flakes.
  • For an added creamy component, add some vegan sour cream on top.


Serving: 5g | Calories: 166kcal | Carbohydrates: 28g | Protein: 11g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 491mg | Potassium: 439mg | Fiber: 13g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 14mg | Calcium: 144mg | Iron: 3mg