Creamy lentil soup, or crema de lentejas, is cooked lentils simmered with milk and a finely chopped or grated potato for about 5 minutes, blended smooth, seasoned, and served with croutons and fresh cilantro. It takes 10 minutes of preparation and 10 minutes of cooking, and serves 4.
A comforting way to use up leftover lentils, a common situation given how much these legumes swell.
How to Make Creamy Lentil Soup?
Use cooked lentils, even with vegetables or rice already in them, which only add flavor. The milk and potato give body before blending.
Nutritional Information
Each serving of creamy lentil soup contains approximately 200 kcal, 10 g of protein, 5 g of total fat (2 g of saturated fat), 20 mg of cholesterol, 30 g of carbohydrates (5 g of sugars), and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Creamy Lentil Soup Recipe
Preparation: 10 minutes
Cooking: 10 minutes
Servings: 4
Ingredients
- 300 g of cooked lentils
- 300 ml (1¼ cups) of milk
- 1 medium potato
- Toasted bread croutons
- Fresh cilantro
- Fine salt
- Black pepper
Instructions
- Peel the potato and chop it very small, or grate it. Place the lentils in a medium pot and warm over medium heat.
- Add the milk and potato, bring to a boil, lower the heat, and simmer for about 5 minutes until the potato is cooked. Remove from the heat and blend until smooth.
- Return to the pot, adjust the seasoning, and reheat for a couple of minutes. Serve hot in deep bowls topped with chopped cilantro and croutons.
Additional Tips
Lighter version
Replace the milk with vegetable broth for fewer calories and a fresher taste.
Silkier texture
Pass the soup through a fine sieve after blending for a more elegant starter.
Add vegetables
Carrot, celery, or spinach cooked with the lentils make it more nutritious.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Milk | Vegetable broth | 300 ml | Lighter |
| Milk | Almond, coconut, or oat milk | 300 ml | Vegan |
| Potato | Carrot or squash | 1 | Different flavor |
| Croutons | Pumpkin seeds | To serve | Gluten free |
Frequently Asked Questions (FAQs)
1. Can I make it without potato?
Yes, though the potato adds creaminess. Use carrot or squash for a different flavor.
2. How can I make it more nutritious?
Add carrot, celery, or spinach while cooking, and top with pumpkin seeds or extra virgin olive oil.
3. Do I have to use cow’s milk?
No, almond, coconut, or oat milk make it vegan or lactose free.
4. How long does it keep?
2 to 3 days in the fridge in a closed container. It can also be frozen in small portions.
Benefits of Lentils
Lentils are an exceptional source of plant protein and fiber, which support digestion and keep you full longer.
Did You Know?
India is the world’s largest producer of lentils, and they are also very popular in North Africa, Western Europe, and parts of Latin America, especially Chile.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Lentils with Quinoa Recipe
- Rice with Lentils Recipe
- Easy Homemade Croutons Recipe
- Chilean Vegan Anticuchos Recipe
