The Best Creamy Lentil Soup with Veggies
What’s your all-time favorite soup? For me, it’s this amazing lentil and vegetable stew. I enjoy it throughout the whole year, packed with lots of veggies. The key is chopping them into very small pieces—a food processor can be a real game-changer here—to make it as creamy as possible. The combination of spices is crucial, and I love each one used in this recipe. Here is my winning lentil soup recipe that you have to try!
Why Will You Love this Recipe?
- Flavor-Packed: The blend of spices and finely chopped veggies creates a rich and savory stew that’s simply irresistible.
- Healthy and Nutritious: Loaded with lentils and vegetables, this stew is a great source of protein and fiber.
- Easy to Make: With simple ingredients and straightforward steps, you can whip up this delicious stew in no time.
Here’s how to make it in pictures:
Recipe Variations
- Add Protein: Feel free to include diced chicken or tofu to make it even more hearty.
- Spice Level: If you like it spicy, add some red pepper flakes or a dash of hot sauce.
- Different Veggies: Swap or add veggies like zucchini, spinach, or potatoes to suit your taste.
Tools You’ll Need
- Large Pot or Dutch Oven: Perfect for cooking the stew evenly.
- Food Processor: Ideal for chopping the veggies into tiny pieces.
FAQ
Can I Freeze This Lentil and Vegetable Stew?
Yes, you can! Let the stew cool completely, then store it in airtight containers or freezer bags. It will keep well in the freezer for up to three months.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Simply reheat it on the stove or in the microwave when you’re ready to enjoy it again.
Is This Recipe Suitable for Every Diet?
This stew is vegetarian and can easily be made vegan by using vegetable broth instead of chicken broth and omitting the cream or using a plant-based alternative.
What Can I Serve with This Stew?
It’s delicious on its own, but you can serve it with crusty bread, over rice, or with a side salad for a more complete meal.
Can I Use Different Types of Lentils?
Yes, you can use green or brown lentils instead of red lentils, but keep in mind that cooking times may vary, and the texture might be slightly different.
How Long Does It Take to Cook?
From start to finish, it takes about 45 minutes to prepare and cook this stew, making it great for a hearty meal in under an hour.
Can I Make It Ahead of Time?
Definitely! This stew tastes even better the next day as the flavors have more time to meld together. Just store it in the fridge and reheat when ready to serve.
Other Recipes You’ll Love
- European Cabbage and Sausage Soup
- Creamy Potato and Asparagus Soup
- fEasy Pumpkin Soup With Coconut Milk
- Creamy Broccoli and Cauliflower Soup
- French Onion Soup with Worcestershire Sauce
- Asparagus and Spinach Soup
- Mediterranean Shrimp Soup
Lentil Soup Recipe
Equipment
Ingredients
For Sautéing
- 3 tablespoons oil
- 1 yellow onion finely chopped
- 2 cloves garlic minced
- 1 carrot about 3 oz or 90 grams, finely chopped
- 1 red bell pepper finely chopped
- 1 parsley root about 1.8 oz or 50 grams, finely chopped
- 3 oz celery root about 90 grams, finely chopped
- 1 ½ cups red lentils about 9-10 oz or 250-300 grams
- 1 teaspoon smoked sweet paprika
- 1 teaspoon ground cumin
- 1 ½ teaspoons salt
- ⅓ teaspoon black pepper
For the Broth
- 5 cups water 1.2 liters
- 1 vegetable or chicken bouillon cube
- 1 tablespoon tomato paste
- ½ teaspoon turmeric
- 2 bay leaves
Final Ingredients
- ½ cup heavy cream 100 ml
- 2 teaspoons chopped fresh parsley
Instructions
Prepare the Broth
- In a pot, dissolve the vegetable or chicken bouillon cube in 5 cups of water to make the broth. Set aside.
Chop the Vegetables
- Finely chop all the vegetables: onion, garlic, carrot, red bell pepper, parsley root, and celery root.
- Tip: Using a food processor can save time and ensure the veggies are chopped very finely for a creamier texture.
Sauté the Vegetables
- In a large pot or Dutch oven, heat the oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Add the remaining chopped vegetables to the pot.
- Sauté everything together for about 15 minutes over medium heat, stirring occasionally.
- While sautéing, gradually add a little bit of the prepared broth to prevent sticking. Don’t add too much liquid at once.
Add Lentils and Spices
- Stir in the red lentils, smoked sweet paprika, ground cumin, salt, and black pepper.
- Cook for about 1 minute, stirring constantly to combine the flavors.
Add the Remaining Broth
- In the remaining broth, mix in the tomato paste, turmeric, bay leaves.
- Pour this mixture into the pot with the vegetables and lentils.
- Bring the stew to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the lentils are cooked and tender.
Finish the Stew
- Once the lentils are cooked, stir in the heavy cream and chopped fresh parsley.
- Remove from heat and mix well to combine all the ingredients.
Serve
- Serve the stew hot. Enjoy!
