Name: Creamy Red Lentil Soup (Easy One-Pot, High-Protein) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 onion; 1 carrot; 1 rib celery; 3 cloves garlic; 2 medium potatoes, peeled and cut into small chunks; 1 tablespoon parsley, chopped; 1 lemon, cut into wedges; 1 teaspoon ground cumin (or dried oregano); 2 tablespoons tomato paste; 1 teaspoon salt (more or less to taste); Black pepper to taste; 2 tablespoons extra virgin olive oil; 8 cups vegetable broth (add 4 cups at a time); 2 cups dried red lentils, rinsed (no soaking needed)

If you’ve been searching for a cozy, nourishing soup that’s quick to make and packed with protein, you’re in the right place. I absolutely adore this Creamy Red Lentil Soup (Easy One-Pot, High-Protein) Recipe because it’s comfort in a bowl without any fuss. Whether it’s a chilly night or you just want something wholesome, you’ll find that this recipe is straightforward, full of flavor, and downright addictive. Trust me, once you try it, this will become a staple in your kitchen.

❤️

Why You’ll Love This Recipe

One-Pot Wonder: You get minimal cleanup and maximum flavor — perfect for busy nights.
High Protein & Fiber: Red lentils pack a nutritious punch that keeps you full and energized.
Creamy Texture Without Cream: Potatoes and lentils blend into a velvety smooth soup, no dairy needed.
Customizable & Cozy: Easy to tweak with your favorite spices or garnishes to fit your mood.

A large blue cooking pot filled with a smooth, thick orange soup covering the entire pot. A woman's hand holds a wooden spoon, stirring the soup which has a creamy texture with small bubbles on the surface. The pot is on a black cooktop set on a white marbled countertop. To the top right, there is a white bowl filled with orange lentils, and to the left, a striped cloth with two garlic bulbs and two garlic cloves resting on it. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Red Lentil Soup, Red Lentil Soup, One-Pot Lentil Soup, High-Protein Lentil Soup, Easy Lentil Soup

Ingredients You’ll Need

The magic of this soup comes from simple, fresh ingredients working together — veggies, spices, and hearty lentils combine to create something truly comforting. Don’t worry about complicated shopping lists; these are staples you can keep on hand for weeks.

Flat lay of a small glass bowl of extra virgin olive oil, one whole onion, one medium carrot, one rib of celery, three garlic cloves, a small heap of ground cumin, a small spoonful of tomato paste, two medium potatoes cut into chunks, a large measuring cup filled with red lentils, a lemon cut into wedges, and a small bunch of chopped parsley placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Creamy Red Lentil Soup, Red Lentil Soup, One-Pot Lentil Soup, High-Protein Lentil Soup, Easy Lentil Soup

Extra virgin olive oil: A good quality oil makes all the difference for softening your veggies and adding a touch of richness.
Onion: Provides a sweet and savory base; I like to give it a pulse in the food processor for even cooking.
Carrot: Adds subtle sweetness and color – same with celery for balance.
Celery: Offers a mild aromatic flavor, enhancing the soup’s depth.
Garlic: Three cloves are just right to bring in warmth and that comforting aroma.
Ground cumin (or dried oregano): I swear by cumin for a warm, earthy note, but oregano works if you prefer something herbier.
Tomato paste: Just a couple tablespoons deepen the flavor without overwhelming the soup.
Potatoes: Peeled and diced fine enough to blend smoothly, boosting creaminess naturally.
Vegetable broth: Eight cups, added in two batches to give the perfect cooking environment for the lentils and potatoes.
Red lentils: No soaking needed, which means this soup gets to your table fast and protein-packed.
Salt and black pepper: To taste — start modest and adjust later after blending.
Lemon wedges: A squeeze of lemon at the end brightens everything up wonderfully.
Parsley: Fresh and chopped to sprinkle on top for a fresh, herby finish.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the reasons I keep coming back to this Creamy Red Lentil Soup (Easy One-Pot, High-Protein) Recipe is how easy it is to tweak for different moods and dietary needs. Feel free to make it your own!

Spice it up: I love adding a pinch of smoked paprika or chili flakes when I want that extra kick — it wakes up the whole soup in the best way.
Herby twist: Swap parsley for fresh cilantro or dill depending on your favorite flavor profile; it changes the vibe without a lot of effort.
Extra veggies: Sometimes I toss in chopped kale or spinach near the end of simmering to sneak in more greens.
Non-veg option: While this is vegan-friendly, adding a dollop of plain Greek yogurt on top adds creaminess and tang if dairy suits you.

How to Make Creamy Red Lentil Soup (Easy One-Pot, High-Protein) Recipe

Step 1: Pulse and Sauté Your Veggies

Start by pulsing your onion, carrot, celery, and garlic in a food processor until they’re finely chopped but not mushy. This step is key because it helps everything cook evenly and meld into the broth beautifully. Heat your olive oil in a large pot over medium heat, then add the pulsed veggies. Cook them for about 4 minutes, stirring occasionally. You’ll notice a lovely aroma and a slight sweetening of the onions and carrots. Don’t rush this part — it builds the foundation for your soup’s flavor. After that, stir in your cumin and tomato paste and cook for another minute to wake up those spices.

Step 2: Add Potatoes, Lentils, and Broth, Then Simmer

Next, toss in your peeled and diced potatoes along with the red lentils (no soaking needed here, which is fantastic for quick cooking). Add half of your vegetable broth first, then later the rest. Season with salt and pepper. Cover and let it simmer for 15 to 20 minutes, stirring occasionally. You want the lentils to fully soften and the potatoes to become fork-tender. Keep an eye on the liquid level — red lentils absorb quite a bit, so adding the broth gradually means you can control the soup’s consistency.

Step 3: Blend Until Silky Smooth

Once everything is cooked through, use an immersion blender directly in the pot to blend the soup to a creamy consistency. If you don’t have an immersion blender, you can carefully transfer batches to a regular blender once the soup has cooled slightly (I learned this the hard way — hot soup splatters can be dangerous!). After blending, return the soup to the pot and adjust seasoning to taste. If it’s too thick, just thin it with more broth or water.

Step 4: Final Touches and Serve

Serve your creamy red lentil soup hot topped with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. The lemon brightens the rich soup beautifully, adding balance. If you’re feeling adventurous, drizzle a little chili oil or a swirl of yogurt on top — my family goes crazy for these little garnishes!

👨‍🍳

Pro Tips for Making Creamy Red Lentil Soup (Easy One-Pot, High-Protein) Recipe

Veggie Prep Shortcut: Pulsing veggies in a food processor saves time and ensures even cooking—a small step that makes a big difference.
Broth Addition: Adding broth in two parts helps you control how thick or thin the soup ends up—start with less and adjust as needed.
Blending Safety: If you’re using a blender, always cool the soup first and blend in small batches to avoid splashing.
Season Gradually: Salt at the end after blending so you don’t over-salt; flavors come together best this way.

How to Serve Creamy Red Lentil Soup (Easy One-Pot, High-Protein) Recipe

A white bowl filled with smooth orange soup, swirled gently to show a creamy texture, topped with a sprinkle of chopped green cilantro and red chili flakes that add contrast on the surface. A woman's hand is holding a spoon lifting a scoop of the soup from the middle, showing its thickness. Around the bowl, there are pieces of light brown bread, a whole yellow lemon, fresh coriander leaves, garlic cloves, and a small glass bowl with orange lentils, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Red Lentil Soup, Red Lentil Soup, One-Pot Lentil Soup, High-Protein Lentil Soup, Easy Lentil Soup

Garnishes

I personally love topping this soup with fresh parsley for a green pop and a fresh flavor contrast. A good squeeze of lemon just before serving always brightens the bowl. On chilly days, a drizzle of chili oil or a dollop of plain yogurt adds a wonderful layer of richness and spice.

Side Dishes

This soup pairs beautifully with crusty bread for dipping — I like a rustic sourdough. For a more filling meal, a simple side salad dressed with lemon vinaigrette complements the soup’s earthiness perfectly. Sometimes, I add warm pita bread or even savory roasted chickpeas for extra texture alongside.

Creative Ways to Present

For special occasions, I enjoy serving this soup in hollowed-out mini pumpkins or bread bowls — it’s a fun way to impress guests and adds an autumnal vibe. Garnish with swirls of cream or vibrant herbs for a beautiful finish that feels extra cozy and thoughtful.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the soup cool to room temperature before transferring it to airtight containers. It keeps wonderfully in the fridge for 3 to 4 days. The flavors actually deepen after sitting—which means lunch the next day is just as good if not better!

Freezing

This soup freezes beautifully, making it perfect for batch cooking. I portion it out into freezer-safe containers or heavy-duty bags, making sure to leave some room for expansion. Just thaw overnight in the fridge or defrost gently on the stove when you’re ready to enjoy it again.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally and adding a splash of broth or water to loosen the texture if it’s thickened too much. Avoid boiling as this can change the texture slightly. I like to finish a quick reheat with a fresh squeeze of lemon to freshen it right up.

FAQs

Can I use other types of lentils instead of red lentils?

You can, but red lentils cook faster and break down nicely to create that creamy texture. Brown or green lentils hold their shape more and take longer to cook, so the soup’s consistency and cooking time will be different.
Do I need to soak the lentils before cooking?

Nope! One of the best things about red lentils is that they cook quickly without soaking, which keeps this recipe super easy and fast.
Is this soup suitable for freezing?

Absolutely. This soup freezes really well, just make sure to cool it down before freezing and reheat gently to keep that creamy texture intact.
Can I make this soup spicier?

Definitely! Feel free to add chili flakes, cayenne pepper, or a drizzle of chili oil either during cooking or as a garnish to tailor the heat level to your taste.
How do I make the soup vegan?

This recipe is naturally vegan as-is, just ensure your vegetable broth has no animal products and skip dairy toppings like yogurt or use plant-based alternatives.

Final Thoughts

This Creamy Red Lentil Soup (Easy One-Pot, High-Protein) Recipe has become one of my go-to dishes whenever I want something hearty but fuss-free. I love how the flavors develop with minimal effort and how it keeps everyone in the family happy and full. It’s such a cozy bowl of comfort that’s perfect any time — whether for weeknight dinners or meal prep lunches. Give it a try and see how easily it fits into your kitchen rhythm; I’m sure you’ll find yourself making it over and over too!