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Bowl of creamy lentil soup

One Pot Stove Top Creamy Vegetable Lentils

These stove top creamy vegetable lentils are the perfect meal prep choice for a busy week. Winter's finest vegetables (carrots, celery and onions) slow simmered with thyme and rosemary for the perfect winter soup.
Course Dinner, Soup
Cuisine American, French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 Servings
Calories 237kcal
Author Debs


  • 2 Tablespoons olive oil
  • 4 rashers of bacon cut into lardons
  • 1 1/2 cups shitake mushrooms quartered
  • 1 Large yellow onion diced
  • 3 sprigs thyme leaves only
  • 2 small carrots diced
  • 2 sticks celery diced
  • 2 cloves garlic minced
  • 2 bayleaves
  • 1 small sweet potato diced
  • 2 cups green lentils
  • 4 cups chicken or vegetable broth
  • 2 Tablespoons single cream


  • In a large heavy sauce pan, heat the olive oil. Add the chopped bacon and cook until crispy. Using a slotted spoon remove the bacon to a separate bowl. Leave the bacon fat in the pan. Add the mushrooms and cook on medium high until golden. Remove to the same bowl as the bacon and set aside while you finish the soup.
  • Add the onion celery and carrot to the pan. Let them sweat over a medium heat. Once they’ve softened add the minced garlic, thyme and the bay leaves. Leave to cook for a further 5 minutes.
  • Add the sweet potato, lentils and chicken stock to the pot and bring to the boil. Turn down to a simmer and leave to cook for 15 minutes, stirring occasionally. Once the lentils are cooked, remove 1 cup of the soup and blend and place in a blender. Add 3/4 cup boiling water if the mixture is too thick. Add this back to the pot.
  • Season to taste. Add a splash of sherry or balsamic vinegar to the finished soup. To serve this soup, place ladles full into bowls and top with the bacon and mushrooms and drizzle with the single cream.
  • This recipe makes a lot of soup! It’s 10 portions, and is meant to be frozen for super quick mid week meals.


Notes: Finish with more fresh thyme leaves and some rosemary sprinkles. And a splash of lemon juice of sherry vinegar.