This creamy red lentil vegetable soup is cozy, nourishing, and packed with fiber — proof that simple pantry staples can turn into something truly comforting. Potatoes, carrot, and red lentils simmer with warm spices, then blend into a silky soup crowned with golden homemade croutons. If you enjoy hearty bowls like our Mushroom Soup with Potato Gnocchi, this one is about to become a weeknight favorite.
Ingredients
- 6-7 potatoes (about 800 g / 1.8 lb)
- 1 carrot (about 120 g / 4 oz)
- 1 onion
- 250 g (1 1/4 cups) red lentils, soaked
- 2 tomatoes
- 5 garlic cloves
- 1.5 L (6 1/4 cups) water
- Himalayan salt, paprika, dried garlic, and ground ginger to taste
Instructions
- In a deep pot, saute the onion and carrot until softened, then add the garlic, tomatoes, potatoes, lentils, and the spices.
- Pour in the water, cover with a lid, and cook until the potatoes are tender. While the soup simmers, make the croutons.
- Cut bread into cubes and toss with salt, paprika, dried garlic, and cumin.
- Bake the croutons in a preheated oven for about 13 minutes.
- Blend the finished soup with an immersion blender until smooth (add a little hot water if it is too thick). Serve topped with the croutons and fresh herbs.
Tips
- Soak the red lentils beforehand so they cook faster and break down into a creamier texture.
- Blend the finished soup until silky, adding a splash of hot water if it is too thick.
- Serve topped with the spiced croutons and fresh herbs, and keep our Creamy Zucchini Soup in mind for your next soup night — Allrecipes has even more soup inspiration.
Nutrition: per 100 g: 58 kcal, protein 3 g, fat 1 g, carbs 9 g