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.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 Servings

Calories: 260 kcal per serving

Ingredients

1 tbsp - olive oil
1 cup - white onion
¾ cup - green onion
2 cloves - garlic
¼ cup - parsley
½ tsp - cumin powder
1 ¼ cups - dried lentils
2 - red potato
¾ cup - carrot
4 cups - vegetable broth
½ tsp - salt
¼ tsp - black pepper
1 cup - non-dairy milk or regular
for topping:

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.
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