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2 tablespoons extra virgin olive oil

1 onion

1 carrot

1 rib celery

3 cloves garlic

1 teaspoon ground cumin (or dried oregano)

2 tablespoons tomato paste

2 medium potatoes (peeled and cut into small chunks)

8 cups vegetable broth (add 4 cups at a time)

2 cups red lentils (dried — no soaking needed)

1 teaspoon salt (more or less to taste + black pepper)

1 lemon (cut into wedges)

1 tablespoon parsley (chopped)

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Note: check notes below for substitution and tips

1. Pulse onion, carrot, celery, and garlic in a food processor until finely chopped. Heat olive oil in a large pot, add the veggies, and cook 4 minutes. Stir in cumin and tomato paste, and cook 1 more minute until fragrant.

2. Add the diced potatoes, vegetable broth, and rinsed red lentils. Season with salt and black pepper. Simmer gently for 15 to 20 minutes, stirring occasionally, until the lentils are soft and creamy and the potatoes are fork-tender.

3. Blend the soup with an immersion blender until smooth, or cool slightly and blend in batches in a standing blender.

4. Adjust seasoning, thin with extra broth if needed, and serve hot with a squeeze of lemon juice, a sprinkle of parsley, and optional chili oil.

Notes

Substitutions

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Split red lentils → Green or brown lentils (longer cook, less creamy).

Olive oil → Avocado oil or light olive oil.

Onion → White onion, shallots, or leeks.

Carrots → Sweet potatoes or parsnips.

Celery → Fennel or skip entirely.

Garlic → Garlic powder (½ tsp per clove).

Ground cumin → Smoked paprika, coriander, or dried oregano.

Tomato paste → Crushed tomatoes, fire-roasted tomatoes, or harissa.

Potatoes → Cauliflower florets, sweet potatoes, or butternut squash.

Vegetable broth → Chicken broth or water + salt.

Lemon wedges → White wine vinegar or apple cider vinegar.

Parsley → Cilantro, dill, or chives.

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  Tips

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Rinse lentils well → Helps them cook into a smooth, creamy base.

Cut potatoes small → Faster cooking and silkier texture.

Don’t skip tomato paste → Adds depth for an easy lentil soup recipe you’ll make often.

Stir while simmering → Prevents lentils from sticking to the bottom.

Adjust thickness → Add broth for lighter, cook down for heartier.

Brighten with lemon → A squeeze at the end keeps flavors fresh.

Blend carefully → Blend all for creamy, half for rustic.

Use fresh herbs → Parsley, mint, or dill boost this healthy vegetarian soup.

Serve with bread → Crusty bread makes it a full vegetarian dinner idea.

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  Storage

Store creamy lentil soup in the fridge for up to 4 days or freeze in portions for up to 3 months.

Nutrition