Name: Creamy Lentil Soup Recipe
Prep time: 15 min
Cook time: 5 h 15 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 2 cups peeled and cubed sweet potatoes; 2 cups peeled and cubed russet potatoes; 2 cups peeled and sliced carrots; 1 small yellow onion, diced; 6 cloves garlic, minced; 3 cups baby spinach (or kale stems removed); 1 cup fresh parsley, roughly chopped; 1 3/4 cups green lentils (or a mix of lentils and split peas); 8 cups vegetable broth; 1 1/2 teaspoon kosher salt; 1 teaspoon ground black pepper; 1 teaspoon basil; 1 teaspoon oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon red pepper flakes; 1/3 cup quality olive oil; 2 tablespoons red wine vinegar; Parmesan cheese

There’s something incredibly soothing about a bowl of warm soup on a chilly day, especially when it’s the kind that comforts and nourishes you through and through. This Creamy Lentil Soup Recipe is exactly that – rich, velvety, and bursting with cozy, hearty flavors that feel like a hug in a bowl.

The image shows a white plate filled with a thick, creamy orange-brown stew that has visible green spinach leaves and small pieces of vegetables like carrots and lentils. The stew is soft and slightly chunky in texture. It is topped with a layer of white grated cheese and some chopped fresh green herbs scattered on top. A silver spoon rests inside the stew on the right side of the plate. The plate is placed on a white marbled surface next to a beige cloth with yellow stripes and a glass of light yellow drink in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Lentil Soup Recipe
Top Tip
How to Serve Creamy Lentil Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Lentil Soup Recipe

Why You'll Love This Recipe

I’ve made plenty of lentil soups over the years, but this version stands out because it combines creamy texture with vibrant, fresh flavors so beautifully. It’s filling without feeling heavy, and you don’t need to fuss over it thanks to the slow cooker doing most of the work.

Set it and forget it: Using a slow cooker frees you up to do other things while the soup simmers to perfection.
Creamy without cream: Blending some of the soup with olive oil makes it silky smooth and rich without dairy.
Flexible ingredients: You can swap spinach for kale or even add in your favorite herbs to suit your taste.
Hearty and nutritious: With lentils, potatoes, and fresh veggies, it’s an all-in-one meal.

A close-up view of a thick, orange-yellow lentil soup with small round lentils and green spinach leaves mixed throughout, contained in a white oval serving dish. The soup has a smooth and slightly chunky texture with visible bits of spices and herbs. A metal ladle spoon is partially submerged in the soup, lifting a scoop showing the dense, hearty consistency with lentils and green leafy bits. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this creamy lentil soup recipe plays a role in building up layers of flavor and texture. The blend of potatoes and sweet potatoes balances earthiness with a touch of natural sweetness, while the herbs bring brightness and depth. Here’s why these ingredients are worth seeking out:

Flat lay of peeled and cubed sweet potatoes, peeled and cubed russet potatoes, peeled and sliced carrots, a small diced yellow onion, six whole garlic cloves, a small white ceramic bowl of kosher salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of dried basil, a small white ceramic bowl of dried oregano, a small white ceramic bowl of dried thyme, a small white ceramic bowl of red pepper flakes, green lentils, a large white ceramic bowl filled with vegetable broth, a small white ceramic bowl of golden olive oil, fresh baby spinach leaves, a small bunch of roughly chopped fresh parsley, a small white ceramic bowl of red wine vinegar, and two whole uncracked brown eggs placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet Potatoes: Add natural sweetness and creaminess when blended; they also help thicken the soup.
Russet Potatoes: Their starchiness helps create that smooth, velvety texture when pureed.
Carrots: Contribute a mild sweetness and boost the nutritional profile.
Yellow Onion: Provides a savory base that deepens the overall flavor.
Garlic: Brings warmth and aromatic punch to the soup.
Kosher Salt & Black Pepper: Essential for seasoning and bringing out the flavors of all ingredients.
Basil, Oregano, Thyme, Red Pepper Flakes: These dried herbs add complexity and a gentle kick of heat.
Green Lentils (or lentils & split peas mix): The heart of the soup, packed with protein and fiber, they soften beautifully without falling apart.
Vegetable Broth: The cooking liquid that carries all the flavors, choose a good-quality broth for best results.
Olive Oil: Used in the blending step to add richness and that silky finish without cream or dairy.
Baby Spinach (or kale): Adds color, freshness, and a boost of nutrients without overpowering flavors.
Fresh Parsley: Brightens every spoonful with a fresh, herbaceous note.
Red Wine Vinegar: A splash at the end lifts and balances the soup’s richness.
Parmesan Cheese (Optional): For an optional savory, salty topping that complements the creaminess beautifully.

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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.

Make It Your Way

I often switch up the greens depending on what’s in my fridge or garden—sometimes kale instead of spinach, which adds more texture but still tastes great. You can also experiment with spices by adding smoked paprika for a deeper flavor or a dash of cumin for a warm, earthy twist.

Variation: When I want a little more heartiness, I toss in some cooked sausage or crumbled tofu to add a protein punch without altering the overall feel.
Dietary tweak: For a completely vegan option, just skip the Parmesan or use a plant-based cheese alternative.
Seasonal twist: Adding roasted butternut squash in place of sweet potatoes brings a lovely autumn vibe.

Step-by-Step: How I Make Creamy Lentil Soup Recipe

Step 1: Load Up the Slow Cooker

I start by tossing the peeled and cubed sweet potatoes, russet potatoes, sliced carrots, diced onion, and minced garlic right into the slow cooker. Then I season everything with kosher salt, black pepper, basil, oregano, thyme, and a pinch of red pepper flakes for just a hint of heat. Add the green lentils and pour in the vegetable broth to cover it all. It’s that easy! Make sure you stir it a bit so everything’s well combined before you set it on high for 4 to 5 hours.

Step 2: Blend for Creaminess

When the lentils and veggies are fork-tender, I scoop about 4 cups of the soup into my food processor, add in the olive oil, and pulse until smooth. This step prevents it from being just a chunky soup, giving it that creamy texture without adding cream. Then I stir the blended portion back into the slow cooker and taste to see if any extra salt or pepper is needed.

Step 3: Green Goodness and Final Touches

Next comes the baby spinach and fresh parsley. I stir them in and cover the slow cooker again, turning it to low so the greens can wilt gently—this usually takes about 15 minutes. Just before serving, I stir in a couple tablespoons of red wine vinegar to brighten everything up.

Top Tip

From my experience, a few small tweaks can really elevate this creamy lentil soup recipe and save you some hiccups along the way.

Don’t skip the blending step: Blending part of the soup with olive oil makes it luxuriously creamy without heavy cream or dairy, keeping it light.
Prep your veggies beforehand: Peeling and chopping potatoes and carrots ahead of time saves you stress on busy days.
Season gradually: It’s easier to add salt and pepper as you go rather than over-salting at first.
Use fresh herbs at the end: Adding parsley at the end preserves its bright flavor and freshness, which balances out the richness.

How to Serve Creamy Lentil Soup Recipe

Garnishes

I love topping my bowls with a sprinkle of freshly grated Parmesan cheese (if you’re not vegan) and a swirl of good olive oil. Sometimes, a few fresh parsley leaves or a pinch of red pepper flakes add a pretty, flavorful finish. These little touches make the soup feel a bit more special without extra effort.

Side Dishes

This soup pairs beautifully with crusty bread—ideally a warm baguette or a slice of sourdough for sopping up every last drop. I also enjoy it with a simple green salad dressed with lemon vinaigrette to keep the meal light and balanced.

Creative Ways to Present

For dinner parties, I sometimes serve the soup in small espresso cups as a starter, garnished with microgreens and a drizzle of chili oil. It’s a fun way to offer a taste of something warm and wholesome that wows guests without overwhelming their appetite.

Make Ahead and Storage

Storing Leftovers

Leftover creamy lentil soup keeps really well in an airtight container in the fridge for up to 4 days. I always find that the flavors meld and deepen overnight, so it tastes even better the next day.

Freezing

This soup freezes beautifully! I portion it into freezer-safe containers, leaving a bit of space at the top for expansion. When you thaw and reheat, the texture remains consistent, and the flavors hold up nicely.

Reheating

I prefer reheating on the stovetop over medium heat, stirring often to prevent sticking and ensure even warming. If the soup seems too thick after sitting, just add a splash of broth or water to loosen it up to your preferred consistency.

Frequently Asked Questions:

Can I make this recipe on the stovetop instead of a slow cooker?

Absolutely! You can cook everything in a large pot by simmering the lentils and vegetables in broth over medium-low heat for about 45 minutes until tender, then blending part of the soup as directed for creaminess. Just watch the liquid level and add water or broth as needed to keep it from drying out.

What type of lentils work best for this soup?

Green lentils are perfect because they hold their shape well but still soften nicely, giving a great texture balance. If you want, you can mix green lentils with split peas for a slightly different flavor and creaminess. Avoid red lentils here as they tend to break down too much and make the soup too thick.

Can I make this soup gluten-free?

Definitely! All the ingredients in this Creamy Lentil Soup Recipe are naturally gluten-free. Just double-check that your vegetable broth is certified gluten-free, especially if you’re particularly sensitive or have celiac disease.

How can I make the soup spicier?

If you love heat, try increasing the red pepper flakes or add a pinch of cayenne pepper during cooking. For an extra kick, topping the soup with a drizzle of chili oil just before serving adds a wonderful flavor and spice level that you can control.

Final Thoughts

This creamy lentil soup recipe is one of those dishes I keep coming back to, especially when I want something that feels like home. It’s simple but special, and it really embraces that cozy vibe we all crave sometimes. I’m confident once you try it, you’ll be making it again and again — whether for a weekday lunch or a comforting appetizer on a chilly evening with friends.