Lentil Cream Soup


Since I have learned to cook, I have made a lot of cream soups but I can say that this is my favourite of all, until now.

This cream soup is so flavorful and good that I ate more than I eat usually.

I really can say that is extraordinary without a doubt.

This great taste comes from the caraway seeds and coriander.

I love caraway seeds so very much, especially in a warm and cozy soup.

I remember the times when I would come to my parents’ house from college and my mother would ask me what I want to eat and usually, I would say that I want a bowl of caraway soup.

I used the coriander seeds for the first time now.



  • 200 g lentil soaked for 1 hour
  • 1 onion
  • 2 carrots
  • 1/2 teaspoon of caraway seeds
  • 1/4 teaspoon of coriander seeds
  • 3 cloves of garlic
  • salt and pepper
  • olive oil
  • freshly grated parmesan (optional)
  • 2 potatoes

The lentil has to be washed very well to get rid of all the dirt and then to soak.

After 1 hour we start the soup: we dice the onion and the garlic. We slice the carrots.

In a pot, we put the oil to heat up and we add the onion finely diced. After we sweat the onion for like 4 minutes we add the garlic.

We stir so that the garlic would not burn and we add the carrots.

We season with salt, pepper and the smashed seeds.

We smash the coriander and caraway seeds in a mortar or a coffee grinder.

We cover the pot with water and we bring the soup to a boil for 20 minutes until the carrots and the lentils are soft.

We move the soup to a blender and we mix until we reach the desired consistency.

You can serve this soup with freshly grated parmesan and some slices of a baguette.

I cut a baguette into thin slices, I put some virgin olive oil on top, salt, pepper, chili and oregano and I moved the slices to a grill pan, and I let them there for 2 minutes on each side.

And that’s it, and you have a wonderful meal.

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