Creamy Lentil Soup with Potatoes & Thyme
Creamy lentil & potato soup with green lentils, thyme, garlic, and a splash of cream. A nourishing, nutritious and comforting one pot meal. This recipe makes about 6 servings.
Servings 6 servings
Calories 390kcal
Equipment
- Large pot (at least 3 liters / 3.2 quarts)
- immersion blender Optional to partially blend the soup for a creamier texture
Ingredients
- 2 cups green lentils 400 grams / 14oz
- 2 cups potatoes 300 grams / 10.5oz
- 2 shallots finely diced
- 3 cloves garlic minced or mashed
- 2 tablespoons unsalted butter
- 1 cube bouillon chicken or vegetable
- 2 teaspoons dried thyme or 1.5 tablespoons fresh diced
- 0.5 teaspoon black pepper
- 1 teaspoon salt or to taste
- 0.5 cup whipping cream 120ml
- 1.5 liters water 6 cups - or more depending on preference
Instructions
- Prep the vegetables: Dice the shallots. Mince, mash, or grate the garlic. Cube the potatoes into a mix of small and slightly larger pieces for texture. Set aside two-thirds of the garlic for later.
- Sauté the aromatics: In a large pot (at least 3 liters / 3.2 quarts), melt the butter over medium-high heat. Add the shallots and one-thirds of the garlic. Cook for 2–3 minutes until softened and lightly browned.
- Add main ingredients: Stir in the lentils, potatoes, thyme, bouillon cube, black pepper, one-third garlic and a pinch of salt. Add 1.25 liters (5 ¼ cups) water, or enough to cover the ingredients. Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 30–35 minutes, or until lentils and potatoes are fully tender. Add up to 500 ml (2 cups) more water as needed while cooking.
- Finish the soup: Stir in the cream and remaining garlic. Taste and adjust seasoning.
- Blend to desired texture: Use an immersion blender to partially blend the soup directly in the pot. Blend more or less depending on how creamy or chunky you like it.