This lentil soup is the kind of recipe that makes a weeknight feel easier. Add everything to one pot, let it simmer, and blend it into a smooth, creamy bowl. Red lentils give the soup its velvety texture without any cream, while cumin, paprika, and fresh herbs add warmth and flavor.

There is no need to finely dice the vegetables or sauté them first. A rough chop is enough, since they will all be blended into the finished soup. Serve it with crusty bread for a simple, satisfying meal.

Why You’ll Love This Lentil Soup

This is a true one-pot recipe with no sautéing required. The onion, carrots, celery, bell pepper, herbs, and lentils cook together in the broth, so there is little to do once the pot is simmering. It is also forgiving: the goal is to get the vegetables very soft, so a few extra minutes on the stove are unlikely to hurt it.

Blending turns those everyday ingredients into a thick, creamy, filling lentil soup without adding any dairy. There is no oil or butter in the recipe, either, so it can be nearly fat-free depending on the broth you choose. Vegetable broth makes it vegetarian; chicken broth works just as well if that is what you have on hand.

This lentil soup is a good one to make ahead. It freezes and reheats well, without the risk of a cream-based soup separating as it warms. Just add a splash of water or broth if it has thickened in storage and stir until it is smooth and hot again.

Recipe: Easy Lentil Soup

Makes 4 to 6 servings

Ingredients

• 1 large onion, cut into large chunks
• 3 cloves garlic, smashed
• 2 large carrots, cut into large chunks
• 2 celery stalks, cut into large chunks
• 1 red bell pepper, seeded and cut into large chunks
• 1 small bunch fresh parsley, large stems removed
• 1 small bunch fresh cilantro, large stems removed
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 cup red lentils, rinsed
• 6 cups vegetable or chicken broth
• Salt and freshly ground black pepper, to taste

Instructions

1. Add the onion, garlic, carrots, celery, bell pepper, parsley, cilantro, cumin, turmeric, paprika, lentils, and broth to a large pot. 
2. Bring to a boil, then reduce the heat. Simmer, partially covered, for 25 to 35 minutes, until the lentils have broken down and the vegetables are very tender.
3. Remove from the heat and blend until smooth with an immersion blender. Alternatively, carefully blend in small batches in a countertop blender, allowing steam to escape.
4. Season with salt and pepper to taste. If the soup is too thick, stir in a little more broth or water and warm through.

Tips for a Smooth, Creamy Lentil Soup

The lentils may soften before the carrots do, so check the vegetables before you blend. Giving everything a few more minutes to simmer will make the finished soup smoother. An immersion blender is convenient here because you can use it directly in the pot. If you use a countertop blender, work in small batches and take care with the hot liquid.

The soup will thicken as it sits. Add a splash of broth or water when reheating to bring it back to the consistency you like. Taste and season after blending, since the amount of salt needed will depend on your broth.

Serving and Storing

Ladle the lentil soup into bowls and finish with chopped parsley or cilantro and a little black pepper, if you like. Crusty bread is perfect for dipping, and a squeeze of lemon at the table can add a bright finish.

Refrigerate cooled leftovers in an airtight container for up to 4 days, or freeze in portions for up to 3 months. Reheat gently, adding broth or water as needed to loosen the soup.