These creamy lentils are hearty, nutritious, and easy to make. Packed with flavorful veggies and crispy bacon, they're perfect for any night of the week. Make a big batch to enjoy fresh and freeze for quick meals later.
You'll also love my red lentil dahl, coconut chickpea curry and my sweet potato curry soup.
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⭐️ Why this recipe works
- Rich Flavor: The combination of bacon and mushrooms creates a deep, savory base that enhances the lentils' overall taste.
- Hearty and Nutritious: Packed with vegetables and lentils, this dish is filling and nutritious, offering a balanced meal.
- Versatile Cooking Methods: The recipe can be adapted for stovetop and slow cooker methods, making it flexible for different cooking preferences.
- Texture Variety: Blending a portion of the soup adds a creamy texture while keeping some ingredients whole ensures a delightful contrast.
- Simple Ingredients: Uses common pantry staples and fresh vegetables, making it easy to prepare without needing special trips to the store.
🧾 Ingredient notes
- Olive oil: Adds richness and helps in sautéing the ingredients.
- Bacon: Provides a smoky, savory flavor that enhances the lentils.
- Shiitake mushrooms: Adds an earthy, umami taste to the soup.
- Yellow onion: Gives a sweet and savory base flavor.
- Thyme leaves: Adds a subtle herby aroma.
- Carrots: Contributes sweetness and color.
- Celery: Adds a mild, slightly peppery taste and crunch.
- Garlic: Enhances the overall flavor with its pungency.
- Bay leaves: Infuses a slightly floral, herbal note.
- Sweet potato: Adds a sweet, creamy texture and flavor.
- Green lentils: The star ingredient, providing protein and fiber.
- Chicken or vegetable broth: Creates the soup's base and depth of flavor.
- Single cream: Adds a touch of creaminess to finish the dish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
One Pot Creamy Vegetable Lentils recipe step-by-step
- Cook the Bacon: In a large heavy saucepan, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Use a slotted spoon to transfer the bacon to a bowl, leaving the fat in the pan.
- Cook the Mushrooms: Add the shiitake mushrooms to the pan and cook over medium-high heat until golden. Transfer to the bowl with the bacon.
- Sauté the Vegetables: Add the onion, celery, and carrots to the pan. Cook over medium heat until softened, about 5-7 minutes. Add the minced garlic, thyme leaves, and bay leaves. Cook for another 5 minutes.
- Add Sweet Potato and Lentils: Stir in the diced sweet potato, lentils, and broth. Bring to a boil, then reduce to a simmer. Cook for 15 minutes, stirring occasionally, until the lentils are tender.
- Blend a Portion: Remove 1 cup of the soup and blend until smooth. If the mixture is too thick, add ¾ cup of boiling water. Return the blended mixture to the pot and stir to combine.
- Season and Serve: Season the soup to taste with salt and pepper. For extra flavor, add a splash of sherry or balsamic vinegar. To serve, ladle the soup into bowls, top with the reserved bacon and mushrooms, and drizzle with single cream.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Preventing Lentils from Overcooking: To prevent lentils from becoming mushy, avoid adding acidic ingredients like tomatoes or vinegar until the lentils are almost fully cooked. Acid can toughen the lentils and slow down the cooking process.
- Enhancing Creaminess Without Dairy: For an extra creamy texture without using cream, blend a portion of the lentils with a handful of cooked cauliflower or white beans.
- Enhancing Umami: Add a small amount of soy sauce or miso paste to deepen the umami flavor without overpowering the dish.
📖 Substitutions and variations
- Vegetarian Version: Omit the bacon and use vegetable broth instead of chicken broth.
- Vegan Option: Replace the single cream with coconut milk or a plant-based cream alternative.
- Different Lentils: If green lentils are not available, use red or brown lentils, adjusting cooking time as needed.
- Additional Vegetables: Add spinach or kale towards the end of cooking for extra greens.
- Spicy Twist: Add a pinch of chili flakes or diced jalapeños for some heat.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled lentils in an airtight container in the fridge for up to 5 days.
- Freezer: Place the lentils in a freezer-safe bag or container for longer storage and freeze for up to 3 months.
- Reheat: To reheat, warm the lentils on the stovetop over medium heat until heated through. If the mixture is too thick, add a bit of broth or water.
❓Recipe FAQ's
Creamy lentils are versatile and can be served with crusty bread, over rice, or as a side dish to grilled meats or roasted vegetables.
Yes, creamy lentils can be made ahead and stored in the fridge for up to 5 days. The flavors often improve with time.
To make this dish more appealing to kids, you can reduce the amount of garlic and use milder vegetables like peas or corn. Blending more of the soup can also create a smoother, creamier texture that kids might prefer.
Yes, this creamy lentil recipe is naturally gluten-free as long as you use gluten-free broth and ensure that all ingredients are free from gluten contamination.
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One Pot Creamy Vegetable Lentils
Ingredients
- 2 tablespoons olive oil
- 4 rashers of bacon, cut into lardons
- 1 ½ cups shiitake mushrooms, quartered
- 1 large yellow onion, diced
- 3 sprigs thyme, leaves only
- 2 small carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 1 small sweet potato, diced
- 2 cups green lentils
- 4 cups chicken or vegetable broth
- 2 tablespoons single cream
Instructions
Cook the Bacon:
- In a large heavy saucepan, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Use a slotted spoon to transfer the bacon to a bowl, leaving the fat in the pan.
Cook the Mushrooms:
- Add the shiitake mushrooms to the pan and cook over medium-high heat until golden. Transfer to the bowl with the bacon.
Sauté the Vegetables:
- Add the onion, celery, and carrots to the pan. Cook over medium heat until softened, about 5-7 minutes. Add the minced garlic, thyme leaves, and bay leaves. Cook for another 5 minutes.
Add Sweet Potato and Lentils:
- Stir in the diced sweet potato, lentils, and broth. Bring to a boil, then reduce to a simmer. Cook for 15 minutes, stirring occasionally, until the lentils are tender.
Blend a Portion:
- Remove 1 cup of the soup and blend until smooth. If the mixture is too thick, add ¾ cup of boiling water. Return the blended mixture to the pot and stir to combine.
Season and Serve:
- Season the soup to taste with salt and pepper. For extra flavor, add a splash of sherry or balsamic vinegar. To serve, ladle the soup into bowls, top with the reserved bacon and mushrooms, and drizzle with single cream.
Notes
- Garnish with fresh thyme leaves and a sprinkle of rosemary for added flavor.
- A splash of lemon juice or sherry vinegar just before serving can brighten the dish.
- This recipe yields about 10 portions, perfect for freezing and reheating for quick meals.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
Albert Bevia says
I love lentils, and we eat them once a week in my household....but not like this! I have never seen lentils with a creamy sauce...this is stunning, thank you for the recipe 🙂
Dana DeVolk says
You had me at lentils, then sold me with bacon - so yum!
Debs says
Thanks Dana! Can't beat a classic combo, right?!
Pam Greer says
This is exactly the kind of food I want to be eating! I was just reading that even rosemary and thyme are good for you!
Debs says
Thanks Pam. Yep. Nourishing health food right down to the garnish!
Aimee says
Debs! This looks so good and I love the step-by-step photos!! I’m going to have to try this out next week.
Debs says
THanks so much Aimee!