There is something profoundly comforting about a rich, steaming bowl of lentil soup. It’s the kind of meal that nourishes you from the inside out.
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This recipe for Gluten-Free Lentil Soup is everything you could want: it’s hearty, packed with vegetables, and has a surprisingly creamy texture without a drop of dairy.
It’s a simple, one-pot wonder that’s perfect for a chilly evening or a healthy weeknight dinner.
A Little Story About This Dish
I’ve always found that the best recipes are the ones that are both humble and incredibly flavorful. Lentil soup is the perfect example of this.
My goal was to create a Gluten-Free Lentil Soup that wasn’t just watery or boring. I wanted depth, richness, and a texture that felt luxurious.
The secret I discovered was blending a small portion of the finished soup and stirring it back in. This simple trick transforms the entire pot into a creamy, dreamy meal that has become a staple in my home.
Get Ready to Cook!
You are just a few simple steps away from a truly spectacular, rich, and creamy Gluten-Free Lentil Soup. Let’s get everything in order.
What to Expect
Time: Just over one hour.
Difficulty: Very easy! This is a simple chop-and-simmer recipe.
Before You Begin
The number one tip for working with lentils is to always give them a good rinse first. Place them in a fine-mesh strainer and run cold water over them, picking out any debris or small stones that might have gotten mixed in.
Our secret weapon for an incredible texture is an immersion or countertop blender. Blending just a few cups of the soup at the end is what creates that wonderful creaminess without any cream.
Finally, don’t skip the red wine vinegar at the end! A small splash brightens up all the earthy flavors of the Gluten-Free Lentil Soup and makes the whole dish sing.
The Heart of the Dish: Ingredients You’ll Need
Here are the wholesome ingredients you’ll need for this delicious Gluten-Free Lentil Soup.
| Ingredient | Amount |
| Olive Oil, divided | ¼ cup |
| Medium Onion, diced | 1 |
| Celery Stalks, diced | 3 |
| Carrots, diced | 2 |
| Garlic Cloves, minced | 3 |
| Small Yukon Gold Potatoes, diced | 3 |
| Dried Thyme | 1 teaspoon |
| Dried Oregano | ½ teaspoon |
| Smoked Paprika | ¼ teaspoon |
| Fire-Roasted Diced Tomatoes (15 oz can) | 1 |
| Vegetable Broth | 4 cups |
| Bay Leaves | 2 |
| Water | 2 cups |
| French Green or Brown Lentils | 1 ¼ cups |
| Red Wine Vinegar | 2 Tablespoons |
| Fresh Parsley, finely chopped | ¼ cup |
Let’s Get Cooking! Step-by-Step Guide
Follow these easy steps to make a perfect pot of Gluten-Free Lentil Soup.
1. Sauté Your Veggies:
In a large soup pot or Dutch oven, heat one tablespoon of olive oil over medium heat. Add the diced onion, carrot, celery, and garlic, along with a small pinch of salt and pepper. Cook for about 5 minutes, until the vegetables begin to soften.
2. Toast the Spices:
Add the diced potatoes, thyme, oregano, and smoked paprika to the pot. Continue to cook for another 5 minutes, stirring occasionally to let the potatoes get a little color without sticking.
3. Simmer the Soup:
Pour in the fire-roasted tomatoes, vegetable broth, bay leaves, water, and your rinsed lentils. Stir everything together and bring the soup to a boil. Once it’s boiling, reduce the heat to low, cover, and let it simmer for about 45 minutes. The lentils should be very tender.
4. Create the Creaminess:
Carefully remove and discard the two bay leaves. Transfer about 3 cups of the soup to a blender. Add the remaining 3 tablespoons of olive oil and blend until the mixture is completely smooth and creamy.
5. Finish and Serve:
Pour the creamy, pureed soup back into the main pot. Stir in the red wine vinegar and the fresh parsley. Give it a final stir, taste, and adjust with more salt and pepper if needed. Serve your Gluten-Free Lentil Soup hot!
Mastering the Dish: Pointers for Perfection & How to Store
With these last few tips, your Gluten-Free Lentil Soup will be a guaranteed success.
Lentil Choice: This recipe works beautifully with either French green or brown lentils. They both hold their shape well enough to provide texture, while still blending into a creamy base.
Storage: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Gluten-Free Lentil Soup freezes exceptionally well. Let it cool completely, then transfer it to freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
When you need an idea for your next gluten-free meal, these other recipes are a great starting point: Cozy White Bean Mushroom Stew or The Best Creamy Tomato White Bean Stew (In 30 Minutes!) and Gluten Free Cheeseburger Soup.
Your Burning Questions Answered!
Here are answers to a few common questions about lentil soup.
1. Can celiacs eat lentil soup?
Yes, absolutely! Lentils are naturally gluten-free. As long as you ensure all other ingredients in the soup, like your vegetable broth, are certified gluten-free, this is a perfectly safe and wonderfully nutritious meal for someone with Celiac disease.
2. What are the common mistakes in making lentil soup?
The most common mistakes are undercooking the lentils, which leaves them hard, and not seasoning the soup enough at the end. Lentils soak up a lot of flavor, so it’s important to taste and adjust with salt, pepper, and an acid like the red wine vinegar right before serving to make the flavors pop.
3. Why does my stomach hurt after eating lentil soup?
Lentils are very high in fiber, which is fantastic for digestion but can sometimes cause gas or bloating if your body isn’t used to it. Rinsing the lentils well before cooking can help. Also, starting with smaller portions can allow your digestive system to adjust to the increased fiber intake.
Dig In & Enjoy!
You are now ready to make a pot of what might be the best Gluten-Free Lentil Soup you have ever tasted.
It’s a hug in a bowl—the perfect, satisfying meal for any day of the week. To see my newest posts and updates, please feel free to follow me on Pinterest.
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The Ultimate Creamy Gluten-Free Lentil Soup (Hearty & Healthy!)
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
A hearty, healthy, and surprisingly creamy Gluten-Free Lentil Soup! This easy one-pot meal is packed with vegetables and has a rich, luxurious texture without any dairy, thanks to a simple blending trick.
Ingredients
1/4 cup olive oil, divided
1 medium onion, diced
3 celery stalks, diced
2 carrots, diced
3 garlic cloves, minced
3 small yukon gold potatoes, diced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
1 (15 oz.) can diced fire roasted tomatoes
4 cups vegetable broth
2 bay leaves
2 cups water
1 1/4 cup French green or brown lentils, rinsed
2 Tablespoons red wine vinegar
1/4 cup finely chopped parsley
Instructions
1. Heat 1 tablespoon olive oil in a large soup pan over medium heat. Add the onion, carrot, celery, garlic, salt and pepper and cook until soft, about 5 minutes.
2. Add the potatoes, thyme, oregano, and paprika. Cook for another 5 minutes, stirring.
3. Add the tomatoes, broth, bay leaves, water, and rinsed lentils. Bring to a boil, then reduce heat and simmer for 45 minutes until lentils are tender.
4. Remove the bay leaves. Carefully transfer about 3 cups of the soup to a blender along with the remaining 3 tablespoons of olive oil. Puree until creamy and smooth.
5. Return the pureed mixture to the pot. Stir in the red wine vinegar and fresh parsley.
6. Stir to combine, taste, and adjust seasoning with salt and pepper as needed. Serve hot.
Notes
Rinse Your Lentils: Always rinse lentils in a fine-mesh strainer under cool water to remove any dust or debris before cooking.
Creamy Texture Secret: Blending about a third of the soup is the key to achieving a creamy texture without adding any dairy.
Don’t Skip the Vinegar: The final splash of red wine vinegar brightens all the flavors and is essential for the best taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup, Main Course
- Method: Simmering
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 323
- Sugar: 5g
- Sodium: 657mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg