which is the best lentil soup.

This simple blended Lentil Soup is velvety smooth, creamy, nourishing and only has 7 ingredients! Ready in less than 25 minutes, it’s a one-pot high-protein, filling and delicious blended soup recipe. Vegan.

This velvety lentil soup is bursting with nourishing ingredients (and only 7 of them!).

It’s quick and easy to make and the results are a lightly spiced, thick and creamy soup that just happens to be a vegan soup.

It’s filling enough to serve as a light dinner or perhaps alongside a sandwich or salad.

I love it on its own for a hearty and delicious lunch.

I served it with a sprinkling of chopped parsley and some mixed seeds for texture, taste and extra goodness, but of course, soup toppings are optional.



I tend to eat a lot of soup year-round.

It’s such a great way to use up seasonal vegetables or any veggies that are getting past their best.

It’s also super easy to make and there are myriad of flavours. And you can have pureed blended versions or hearty and chunky.

I usually have soup for lunch or dinner, but I’ll even happily tuck into a bowl of breakfast soup too

Some of my favourite soups are Kale Soup, Easy Tomato Soup, Vegan Laksa, Mexican Bean Soup, Cabbage Soup and Carrot Sweet Potato Soup.

They’re all really easy to make, vegan, and full of tasty flavour. I also love this watercress soup from Jamie Oliver and this Black Bean Soup from Cookie and Kate which is another pureed soup.

If you have leftover red lentils from making this lentil soup recipe, then use them up for dinner with my awesome (if I do say so myself!) Lentil Dahl recipe. Lentil hot dogs are great too.

Lentil Soup is creamy, thick, filling and nourishing.

Tastes delicious, with a hint of cumin that works beautifully with the lentils.

Easy and quick to make.

Only 7 simple ingredients.

A creamy blended lentil soup.

Healthy and nourishing.

Dairy-free, vegan soup.

One-pot recipe.

Simple store cupboard ingredients.

How many calories in this recipe? 218 calories per bowl.

How much protein in this lentil soup? 11g per bowl.

How many carbs are in this recipe? 33g per bowl.

Can I cook this lentil soup in a crock pot or slow cooker? Yes! Add all ingredients to the slow cooker and cook on low for 8-10 hours, or high for 4-5 hours.

How long will it last? Store it for up to 5 days, covered, in the fridge.

Can I freeze this lentil soup? Yes. Freeze in single-serving portions for up to 3 months.

Is it gluten free? Yes, this soup is naturally gluten free.

Is it vegetarian? Yes it is. You can use cow’s milk instead of vegan milk if you prefer.

This is also vegan as it is with no substitutions. Check your stock though, to ensure it’s vegan.

Here’s a simple photo tutorial so you can see how easy it is to make this delicious homemade lentil soup from scratch. Scroll down for the full recipe.

1 – Saute the onion in oil for a few minutes until soft.

2 – Stir in the carrot, lentils, stock/broth, cumin and milk, and bring to the boil.

3 – Reduce the heat and simmer for 15 minutes or until the lentils are soft and cooked through. Puree with a blender, food processor or hand blender and serve.
Optional – serve topped with fresh herbs and seeds.


1 tablespoon olive oil
1 onion chopped
4 medium carrots coarsely grated
¾ cup (140g) dried red lentils uncooked
4 cups (1 litre) vegetable stock/broth
½ cup (100ml) milk or dairy free vegan milk
1 teaspoon ground cumin
Thanks for checking out my recipe! I love hearing from my readers.

Chopped fresh parsley
ground cumin and chili flakes



Heat the oil in a large pot over a medium heat. Add the onion and cook for 3 minutes until softened.

Stir in the carrots, lentils, stock, milk and cumin, then bring to a boil.

Reduce the heat and simmer for 15 minutes or until the lentils are cooked.

Puree with a hand held blender or food processor. Add more water to thin, if desired.

Ladle the soup into bowls and optionally serve with chopped fresh parsley and mixed seeds.

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