Creamy lentil soup with potatoes

When it’s cold outside, a good thing is a spoon. This time, treat yourself to something different and prepare this wonderful soup and we guarantee that you will not be disappointed.

You can also prepare the soup in advance, as it heats up well. Then, if necessary, add 1 tablespoon of water before heating, as it thickens as it cools.

You need well-known, accessible ingredients for soup. In addition to the essential oil, onions and garlic, you also need potatoes, tomato concentrates and a soup base. If you don’t have a soup base, use a soup cube and water without any worries. Use green, brown, red or black lenses. Just be sure to set the soup cooking time to the lentil cooking time. The soup is full of vegetable protein due to the lentils, containing up to 26g of protein per 100g! That is why this soup does not need any additional protein such as. Meat or cheese, so it is completely vegetarian. Even meat lovers are completely satisfied with the soup and say that there is absolutely nothing missing from the soup!

A great blend of spices ensures that the soup is very good and full of flavour. Use great spices: coriander, ginger, paprika, curry, thyme, paprika and a pinch of cinnamon. The right amount of chili ensures that the soup is wonderfully warm (i.e. a little hot). If you don’t like burning, avoid hot peppers and ginger. The taste will still be exceptional.

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

Not only serve soup, but you can also serve it with a piece of bread, which you can finally slather on to the last drop of soup – yes, it’s very good!

First, some recipes with lentils:

Creamy lentil sauce with polenta

Creamy vegetable soup with lentils

Curry with red lentils on white rice

Great soup with red lentils and vegetables

Lentil salad with tomatoes, corn and lemon

Discover more excellent and healthy recipes at!


Ingredients (for 2 hungry people):

1 tablespoon of oil (olive)

1/2 brown onion

2 garlic cloves

1/2 teaspoon coriander

1/4 teaspoon ground ginger

1 tip of a cinnamon knife

1/2 teaspoon sweet pepper powder

1 full teaspoon of curry powder

1/2 teaspoon cayenne pepper

1 teaspoon thyme

1 tablespoon tomato concentrate

140g green lentils (or any kind) dry lentils

250 grams of potatoes

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

Salt and pepper to taste

1 bunch fresh parsley

A few drops of lemon juice


In the oil, first saute the chopped onions, then add garlic and all spices and fry for a minute. Add the chopped potatoes with the tomatoes and mix well. Then add the lentils and soup base, stir and cook for 30 minutes.

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

Serve the soup and, if desired, garnish with a little fresh parsley, a slice of lemon and pepper. Next to it is a piece of bread that spreads the soup to the last excellent drop.


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