Go Back
When the weather turns chilly or you’re simply in need of a warm, nourishing meal, there’s nothing quite like a bowl of lentil soup. This humble dish has earned a special place in kitchens around the world, celebrated not only for its comforting qualities but also for its hearty and satisfying nature. Among the myriad of lentil soup recipes, the Creamy Garlic Lentil Soup Delight stands out as a particularly luscious option, merging the earthy flavors of lentils with the rich, aromatic essence of garlic.

Creamy Garlic Lentil Soup

Warm up your chilly evenings with a comforting bowl of Creamy Garlic Lentil Soup Delight. This nutritious recipe combines earthy lentils and aromatic garlic for a rich, delicious meal that's easy to prepare. Packed with protein and fiber, this soup is perfect for those following vegetarian or vegan diets. With simple ingredients like olive oil, fresh vegetables, and spices, you can create a flavor-packed dish that nourishes both body and soul. Discover the joy of homemade soup today!
Print Recipe Pin Recipe

Ingredients
  

1 cup green or brown lentils, rinsed and drained

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon oregano

6 cups vegetable broth

1 cup coconut milk (or heavy cream for a non-vegan version)

Salt and black pepper, to taste

Fresh parsley or cilantro, for garnish

Lemon wedges, for serving

Instructions
 

Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

    Add Carrots and Celery: Add the diced carrots and celery to the pot. Cook for an additional 5 minutes, stirring occasionally until the vegetables begin to soften.

      Spice It Up: Stir in the ground cumin, smoked paprika, dried thyme, and oregano. Cook for 1 minute to toast the spices.

        Lentils and Broth: Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 30-35 minutes, or until the lentils are tender.

          Make It Creamy: Once the lentils are cooked, stir in the coconut milk (or heavy cream). Allow the soup to heat through for about 5 more minutes. Blend partially with an immersion blender for a creamier texture if desired, or leave it chunky based on your preference.

            Season and Serve: Taste the soup and season with salt and black pepper as needed. Ladle the soup into bowls, garnish with fresh parsley or cilantro, and serve with lemon wedges on the side for a bright finish.

              Prep Time, Total Time, Servings: 10 minutes | 45 minutes | Serves 4-6