This creamy green lentil soup is thick, comforting, and satisfying enough to serve as a complete lunch or light dinner. Green lentils give it a deeper, earthier flavor than red lentils, while carrots, garlic, paprika, turmeric, and ground ginger add warmth without making the soup overly spicy.
Once the lentils are tender, the soup is finished with light cream and blended until smooth. I like to serve it with chickpeas, fresh parsley, and a little harissa mixed with olive oil. The harissa is completely optional, but it adds a beautiful pop of color and gentle heat.
Why You’ll Love This Recipe
- It is made in one pot with simple ingredients.
- Green lentils make the soup hearty and filling.
- You can blend it completely smooth or leave a little texture.
- The consistency is easy to adjust with extra broth or water.
- Chickpeas, parsley, and harissa make an easy but impressive garnish.
- The soup reheats well and is a great option for meal prep.
If you love cozy blended soups, explore my collection of more creamy soup recipes for easy fall and winter meals.
Ingredients You’ll Need
Green lentils
Use dried green lentils rather than red lentils for this recipe. Green lentils take slightly longer to cook and have a more earthy, savory flavor.
There is no need to soak them in advance. Sort through the lentils, rinse them thoroughly under cold running water, and drain before adding them to the pot.
Vegetables
Carrot, yellow onion, and garlic create the flavorful base of the soup. Since everything will eventually be blended, the vegetables can be cut into fairly large pieces.
Spices
Paprika, turmeric, and ground ginger give the soup its warm golden color and gently spiced flavor. These spices are aromatic rather than hot.
Broth
Chicken or beef broth both work well. Vegetable broth can be used for a vegetarian version.
Green lentils absorb a significant amount of liquid as they cook, so keep an additional 1¼–2 cups of water nearby. Add it gradually if the soup becomes too thick before the lentils are fully tender.
Cream
Light cream or half-and-half softens the earthy flavor of the lentils and gives the blended soup a smoother texture. Heavy cream can also be used for a richer result.
Toppings
I serve this soup with cooked chickpeas, chopped parsley, and harissa mixed with a little olive oil. If you do not enjoy spicy food, leave out the harissa or serve it separately.
How to Make Creamy Green Lentil Soup
1. Sauté the vegetables
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion, carrot, and whole garlic cloves.
Cook for 7–8 minutes, stirring occasionally, until the onion begins to soften. The vegetables do not need to be deeply browned.
2. Add the spices
Add the paprika, turmeric, and ground ginger. Stir well and cook for about 30 seconds, just until the spices become fragrant.
Heating the spices briefly in the oil helps release their aroma.
3. Cook the lentils
Add the rinsed green lentils and pour in about 5 cups of hot broth. Bring the soup to a boil, then reduce the heat and partially cover the pot.
Simmer gently for 35–45 minutes, or until the lentils are completely tender. Stir occasionally and add water as needed if too much liquid evaporates.
4. Add the cream
Once the lentils are tender, pour in the light cream or half-and-half. Season with salt, keeping in mind that some broths are already quite salty.
Heat the soup gently without bringing it to a hard boil.
5. Blend the soup
Use an immersion blender to purée the soup directly in the pot.
Blend until completely smooth, or stop while a little texture remains. If the soup is thicker than you prefer, gradually add hot water or broth until it reaches the desired consistency.
Taste and adjust the salt before serving.
How to Serve Green Lentil Soup
Ladle the hot soup into bowls and top each serving with cooked chickpeas and plenty of chopped fresh parsley.
For a colorful, spicy finish, mix harissa with a teaspoon or two of olive oil and drizzle it over the soup. Because different brands of harissa vary in heat, start with a small amount and add more to taste.
Serve the soup with crusty bread, toasted sourdough, warm flatbread, or simple homemade croutons.
Creamy Green Lentil Soup
Ingredients
Method
- Sort through the green lentils, rinse them thoroughly under cold running water, and drain. Roughly chop the carrot and onion and peel the garlic.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrot, and garlic. Cook for 7–8 minutes, stirring occasionally.
- Add the paprika, turmeric, and ground ginger. Stir and cook for about 30 seconds, until fragrant.
- Add the green lentils and pour in 5 cups of hot broth. Bring to a boil.
- Reduce the heat, partially cover the pot, and simmer for 35–45 minutes, until the lentils are completely tender. Stir occasionally and add water as needed.
- Pour in the light cream or half-and-half. Season with salt and heat gently without bringing the soup to a hard boil.
- Purée the soup with an immersion blender until smooth or slightly textured.
- If the soup is too thick, gradually stir in additional hot water or broth. Taste and adjust the seasoning.
- Ladle the soup into bowls. Top with chickpeas and chopped parsley. If desired, mix the harissa with olive oil and drizzle it over the soup.
Notes
- The exact amount of water needed depends on the type of green lentils and how quickly the liquid evaporates.
- Add the extra water gradually so the finished soup does not become too thin.
- If your broth is already salted, wait until the end of cooking before adding more salt.
- Harissa can be served on the side.
- The soup thickens considerably in the refrigerator. Add water or broth when reheating.
- For a vegetarian version, use vegetable broth.
- Half-and-half is the closest widely available US substitute for 15–20% cooking cream.
Recipe Tips
- Rinse and sort the green lentils before cooking.
- Do not add all the extra water at once. Adjust the consistency gradually.
- Use low-sodium broth if you want more control over the seasoning.
- Make sure the lentils are completely tender before blending.
- Do not vigorously boil the soup after adding the cream.
- Serve the harissa separately if children or guests prefer milder food.
- The soup will thicken as it cools and may need extra broth when reheated.
Storage and Reheating
Allow the soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to three days.
Reheat it gently on the stovetop or in the microwave. Add a splash of broth or water because the lentils will continue to absorb liquid during storage.
For freezing, the best option is to freeze the soup before adding the cream. Thaw it in the refrigerator, reheat it gently, and stir in the cream just before serving.
Frequently Asked Questions
Do green lentils need to be soaked?
No. Green lentils do not need to be soaked for this recipe. Sort through them, rinse thoroughly, and cook them directly in the broth.
Can I make this soup vegetarian?
Yes. Replace the chicken or beef broth with vegetable broth. The remaining soup ingredients are vegetarian.
Can I use red lentils?
You can, but the result will be different. Red lentils cook more quickly, break down more easily, and have a milder flavor. Begin checking them after approximately 20 minutes.
What can I use instead of light cream?
Half-and-half is an easy substitute. Heavy cream will make the soup richer, while full-fat coconut milk will add a subtle coconut flavor.
Why is my lentil soup too thick?
Green lentils continue to absorb liquid during and after cooking. Stir in additional hot broth or water until the soup reaches your preferred consistency.
Is harissa required?
No. Harissa is an optional topping that adds color and heat. The soup is still flavorful without it.