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Cream of Lentil Soup

Author
Cookinero 5 Feb 2026
820
Cream of Lentil Soup

Lentil cream soup is very nutritious, it contains a lot of protein and is in demand among supporters of healthy eating. Lentil cream soup is prepared quickly. According to the recipe, you need to take a minimum of ingredients. For example, lentils, carrots, onions, tomato paste and tomatoes. Red lentil soup is rich in micro- and macroelements, minerals and vitamins. When choosing lentils, pay attention to the integrity of the grains. They should be uniform, not spoiled by insects, dry, with a matte shine.

How to cook Cream of Lentil Soup

Step 1

Cream of Lentil Soup

Prepare the frying. In a frying pan with vegetable oil, fry the onion and carrot for about 7-8 minutes.

Step 2

Cream of Lentil Soup

Cook the soup. Put the fried vegetables in a saucepan, pour in water, add lentils and stir. Put the saucepan on the fire, let it boil and reduce the heat to minimum, cook for 20 minutes.

Step 3

Cream of Lentil Soup

Add the remaining ingredients and finish preparing the cream soup. Add the tomatoes to the soup along with the tomato paste. Season with salt and pepper to taste. When the lentils are cooked, blend the soup.

Cream of Lentil Soup - FAQ About Ingredients, Baking Time and Storage

Yes! Brown or green lentils work best as they hold their shape during cooking. Red lentils will create a mushier texture but are still tasty. Avoid using French lentils (Puy) as they take longer to cook and stay firmer.
This recipe is naturally vegan as written. Just double-check that your vegetable oil is plant-based (most are) and ensure your tomato paste doesn't contain any hidden dairy or animal products.
Use an immersion blender directly in the pot for easiest cleanup. If using a stand blender, fill only halfway, remove the center lid piece, and cover with a towel to prevent steam pressure buildup. Blend in batches if needed.
Absolutely! Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge. The texture may thicken when frozen - thin with a splash of water or veggie broth when reheating.
Substitute with 2 tbsp tomato purée, ¼ cup crushed canned tomatoes, or 1 tbsp ketchup (though this will add sweetness). The soup will still be delicious without it, just slightly less rich.
Store cooled soup in an airtight container for 4-5 days. The flavors often deepen and improve after 1 day. Reheat gently on the stovetop, adding a splash of water if too thick.
Try a drizzle of olive oil, lemon zest, crispy croutons, fresh herbs (parsley or cilantro), a dollop of yogurt, or toasted pumpkin seeds for contrasting texture.
Yes! Sauté veggies using the Sauté function. Add remaining ingredients (reduce water by ½ cup). Pressure cook on high for 10 minutes, natural release 5 minutes, then blend.
Add ¼ tsp red pepper flakes when sautéing veggies, stir in 1 tsp harissa paste with tomatoes, or garnish with hot sauce. A pinch of smoked paprika also adds nice depth with heat.

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