Our Creamy Lentil Soup is one of my favorite soup recipes. There are so many weeks when I want something warm and comforting and this is it! It’s full of really great ingredients and is something the whole family loves. I also love that it’s a meatless option, because I try to incorporate plant-based protein into our diets a few times a week as well, and lentils are a great source of it!
Not only are lentils more affordable than meat, they pack a nutritional punch! They are gluten-free, high in fiber, iron, antioxidants, and more. One thing to note is that it’s a good idea to soak them in warm water before cooking. This will help with digestion and absorption of other nutrients! Check out this article if you want to learn more.
A couple of notes for Creamy Lentil Soup
I love blending half of the soup to make it creamy, but you can skip that step all together. You can also blend more or all of it if you have a child who prefers. If you don’t like kale, spinach works great too. My girls actually prefer it with spinach!
We always serve it with crusty toasted bread or crackers for a little crunch.
Brett loves to add red pepper flakes to it too, so you can add as many or few according to your spice preference. So easy to make it your own!
Ok friends, I think that’s all I need to share! This is a great recipe in the fall and winter when you just want something cozy. We have quite a few soup recipes on our site that you should also check out! I used to do “Soup Sunday” in my house throughout the winter and it was a fun way to try different soup recipes! Enjoy!
Creamy Lentil Soup
Ingredients
- 4-5 carrots diced
- 4 stalks celery diced
- 1/2 onion diced
- 2-3 tbsp Oil
- 1 tbsp garlic minced
- 1.5 tbsp tomato paste
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes
- 1/2 tsp cumin optional
- 1/2 tsp coriander optional
- 2 32 oz. cartons vegetable or chicken broth
- 1.5 cups rinsed lentils
- 2 cups chopped kale
Instructions
- Heat the oil and garlic over a medium high heat.
- Add in the vegetables and saute until mostly soft - about 4-5 min.
- Add in tomato paste and stir to combine.
- Next, add in the spices and combine.
- Stir in broth and lentils and cook on medium/ medium high for about 20 minutes or until lentils are soft.
- Once done, take 2-3 cups of soup and blend. This is optional, but makes soup creamier. Add the blended soup back to the remaining soup.
- The last step is to add in the kale and stir until the kale has softened.
- Enjoy with crackers or toast!
