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Lentil Soup Purée

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Creamy vegan lentil soup puree made with red lentils, vegetables, and warm spices.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 celery stalk, diced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1 cup dried red lentils, rinsed
  • 4 cups vegetable broth (low-sodium)
  • 1 cup water (as needed)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Juice of 1/2 lemon
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrot, and celery; sauté until vegetables soften, about 5 minutes.
  3. Stir in garlic, cumin, coriander, and turmeric; cook 1 minute until fragrant.
  4. Add rinsed lentils, vegetable broth, water, and bay leaf. Bring to a boil.
  5. Reduce heat to low, cover, and simmer until lentils are tender, 20-25 minutes.
  6. Remove bay leaf. Using an immersion blender (or in batches in a stand blender), puree soup until smooth and creamy.
  7. Return soup to pot if needed; stir in lemon juice. Season with salt and pepper.
  8. If soup is too thick, thin with additional water or broth to desired consistency; reheat gently.
  9. Ladle into bowls and garnish with chopped parsley.

Notes

  • For extra spice, add a pinch of cayenne or smoked paprika.
  • Swap red lentils for green or brown lentils, increasing simmer time to 35-40 minutes.
  • Store leftovers refrigerated up to 4 days or freeze up to 3 months.
  • For creamier texture, stir in 2 tbsp coconut milk before serving.

Nutrition

Keywords: lentil soup, vegan, puree, healthy, easy soup

Find it online: https://yumrecipesnow.com/lentil-soup-puree/