Growing up, lentil soup showed up in my kitchen quite often. But the traditional version we were used to was never smooth though. It was chunky and simple. Once I discovered what a blender could do to a pot of red lentils, there was no going back. I love smooth cream soups – I can’t help it.
This creamy lentil soup takes that same humble base of lentils and turns it into smooth, creamy soup. It’s the kind of red lentil soup recipe you can start on a random weeknight with zero plan, because it barely needs one. Perfect quick meal when you energy is dangerously low.
The leeks are what set this version apart from the basic lentil soup. Their mild, sweet flavour makes the broth so much more flavourful and gives the whole pot a rounder, more savoury base. Honestly, that’s the whole reason I keep making it on repeat.
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Why Red Lentils Are Worth Cooking With
Red lentils do a lot with very little effort needed. A single cooked cup gives you loads of protein and about half a day’s worth of fibre, plus a decent hit of iron and folate. That combination is what keeps a bowl of this soup filling. They also cook in under 20 minutes, which is exactly why I reach for them on the days I have zero energy left for dinner.
Why You’ll Love This Red Lentil Soup Recipe
This modified traditional soup recipe earns its spot in the regular rotation for a lot of reasons. It’s budget friendly, since red lentils and leeks cost next to nothing and stretch a long way. It all comes together in one pot, a Dutch oven if you have one, with no complicated technique and barely any active cooking time needed. A blender does the heavy lifting to get that creamy texture, so you are not standing over the stove stirring anything. Also this lentil soup with leeks reheats so well, which makes it one of my favourite lunches to pack in a thermos the next day. And because red lentils bring plant protein and fibre along for the ride, it’s an easy way to land on a healthy lentil soup recipe without really trying much.
What You’ll Need for This Healthy Lentil Soup Recipe
Red lentils – They are the base of this soup. They cook fast, they are full of fibre and protein, and once blended they turn into the creamiest texture without any cream added.
Leeks – The ingredient that makes this a true lentil soup with leeks and not just another lentil soup. Their flavour is softer and sweeter than onion, and it really comes through once blended.
Onion – Adds a little extra depth alongside the leeks. Not essential, but a nice touch I always add.
Carrot – Brings gentle sweetness and a bit of body to the soup, plus intensifies that warm orange tone that I adore.
Garlic – It goes in almost everything I cook, and this soup is no exception. A real flavour boosted every single time.
Vegetable broth – Store bought or homemade both work well here. Water works well if you are running out of broth, you will just need to spice it up a little more.
Fresh thyme – Thyme and lentils are a classic pairing for a reason. Fresh thyme is best, but dried thyme works well too.
Spice mix – A simple combination of salt, black pepper, cumin, smoked paprika, and chilli powder. This is where most of the flavour comes from.
Olive oil – For cooking everything down right at the start.
Equipment: A Dutch oven is my pick here for even cooking and easy cleanup, though any heavy-bottomed pot works. You’ll also want a blender or food processor, to get that smooth, creamy texture.
Creamy Lentil Soup with Leeks Recipe
Course: SoupsDifficulty: Easy4
servings5
minutes30
minutes250
kcal35
minutesThis creamy lentil soup with leeks is a healthy, budget-friendly red lentil soup recipe, ready in about 30 minutes.
Ingredients
1 cup red lentils, rinsed
1 cup chopped leeks (white and light green parts)
½ small onion, chopped
1 medium carrot, peeled and sliced
3-4 garlic cloves
1 tablespoon olive oil
2-3 sprigs fresh thyme (or ½ teaspoon dried)
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
4-5 cups (1 to 1.25L) vegetable broth or water
Salt and black pepper, to taste
- Toppings
A drizzle of chilli oil, a scoop of sour cream, fresh parsley
How to Make Creamy Lentil Soup
- Rinse the lentils under cold water and set them aside to drain.
- In a Dutch oven over medium heat, warm up some olive oil. Add chopped leeks and onion and sauté for about 3-4 minutes.
- Add the carrot and cook for another 2-3 minutes.
- Next, add the garlic (chopped or whole cloves) and thyme sprigs and cook for about 1 minute.
- Add the drained lentils and stir to combine with the vegetables.
- Season with the cumin, smoked paprika, salt, and black pepper.
- Pour the broth and bring to a boil. Reduce to a simmer, cover, and cook for 20-25 minutes, until the lentils and carrot are soft. Add more broth or water if the soup looks too thick. Add just a bit until it gets a bit thinner to allow the veggies to cook well.
- Turn off the heat and let the soup rest, uncovered, for 5 minutes. This will help to get the perfect denser.
- Using a blender, blend the soup right in the pot until smooth and creamy. Go slowly so you don't splash yourself with hot soup.
- Scoop the soup into bowls and add your favourite toppings. I love a sprinkle of homemade chilli oil for some heat and chopped parsley.
Notes
- If you need to add more broth (or water) as the vegetables cook, make sure you add it slowly and gradually as you don't want to make the texture too thin. The soup
should be nice creamy texture.
How to Serve This Lentil Soup with Leeks
I usually eat the soup on its own since the lentils make it filling enough for a full meal. A slice of sourdough bread on the side never hurts either. If you’re up for it, homemade croutons work great too. Just toast some bread, cube it, and toss it in whatever herbs you have on hand.
How to Store and Reheat
You can store the soup leftovers in the fridge for 3-4 days, which is exactly why it makes such a good make-ahead lunch. Reheat it gently on the stove or in the microwave. You can freeze it too, though since it comes together so quickly from scratch, I rarely bother.
Creamy Lentil Soup FAQ
Can I use green or brown lentils instead of red? Red lentils are what make this soup blend so smooth. Green or brown lentils hold their shape and take longer to cook, so it’s best to stick with red for this one.
Do I need to soak the lentils first? Not really. Red lentils cook quickly either way. A quick rinse is enough, though a short soak can shave a few minutes off the simmer time.
Is this actually a healthy lentil soup recipe? Yes. Red lentils bring plant protein and fibre to the table, and the soup is naturally dairy-free unless you add sour cream on top.
Can I make this ahead of time? Definitely, and it actually tastes even better the next day once the flavours settle in.
Can I make it less spicy? Yes, just cut back on the chilli powder. The soup is still full of flavour without it.
If you try this creamy lentil soup, I’d love to hear how it turned out. Leave a comment below and let me know what toppings you went with.
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
