Creamy lentil soup with potatoes

When it’s cold outside, something good fits on a spoon. Treat yourself to something different this time and prepare this wonderful soup and we guarantee that it will not disappoint.

You can also make the soup ahead of time as it warms up nicely. Then, if necessary, add a tablespoon of water before heating, as it will thicken as it cools.

For the soup you need well-known and easily accessible ingredients. In addition to the essential oil, onion and garlic, you also need potatoes, tomato concentrate and soup base. If you don’t have a soup base, feel free to use the stock cube and water. Use green, brown, red, or black lentils. Just be sure to match the cooking time of the soup to the cooking time of the lentils. The lentils make the soup full of plant-based protein, as it contains a whopping 26g of protein per 100g! Therefore, this soup does not require any additional protein, such as Meat or cheese, so basically purely vegan. Even meat lovers are completely satisfied with the soup and say that the soup lacks absolutely nothing!

A wonderful combination of spices makes the soup so very good and full of flavor. Use great spices: cilantro, ginger, paprika, curry, thyme, paprika and some cinnamon. Just the right amount of cayenne pepper ensures that the soup is wonderfully warm (ie a bit spicy). If you don’t like scorching, omit the cayenne pepper and ginger. The taste will still be phenomenal.

Finally, refresh the soup with a concrete dose of chopped parsley and, if desired, a few drops of lemon juice. Add this especially when making a hot soup.

Serve the soup plain, but you can also serve it with a piece of bread, which you then spread down to the last drop of soup – yes, it’s so very good!

First a few recipes with lentils:

Creamy lentil sauce with polenta

Creamy vegetable soup with lentils

Red lentil curry on white rice

Great soup with red lentils and vegetables

Lentil salad with tomatoes, corn and lemon

Find even more excellent and healthy recipes at!


INGREDIENTS (for 2 hungry people):

1 tablespoon (olive) oil

1/2 brown onion

2 cloves of garlic

1/2 teaspoon cilantro

1/4 teaspoon ground ginger

1 tip of a cinnamon knife

1/2 teaspoon paprika powder

1 heaped teaspoon of curry powder

1/2 teaspoon cayenne pepper

1 teaspoon thyme

1 tablespoon tomato concentrate

140 g green (or any) dry lentils

250 grams of potatoes

1 liter soup base (or boiling water and stock cubes)

salt and pepper to taste

1 bunch of fresh parsley

a few drops of lemon juice


In oil, first soak the chopped onion, then add the garlic and all the spices and fry for a minute. Add the diced potatoes and tomato concentrate and mix well. Then add the lentils and the soup base, stir and cook for about 30 minutes.

When the potatoes and lentils are cooked, taste the soup and add salt and pepper if necessary. Stir in most of the chopped parsley and refresh the soup with a few drops of lemon juice.

Serve the soup and garnish with some fresh parsley, a slice of lemon and pepper if you like. Next to it is a piece of bread with which you spread the soup to the last excellent drop.


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