Creamy Lentil Soup With Rice and Mushrooms

This is a delicious thick and creamy lentil soup with rice and vegetables and it’s the perfect warming winter recipe for lunch or dinner! You can meal prep it too.

Whenever you feel like you don’t have much at home, or that you need something to heat you up from the inside – think of this easy lentil soup recipe! I’m done with the orders now. Yes, mam. Let’s see how to make the soup.

Creamy Lentil Soup Ingredients

To make this creamy lentil soup, you’ll need:

• lentils
• rice
• herbs and spices – hot paprika, oregano and grated fresh ginger
• vegetables – onion, garlic, cauliflower and carrots
• mushrooms
• water or stock

You’ll also need some olive oil and of course salt and pepper.

To Soak Or Not To Soak

Whenever I cook beans or lentils, I always make sure to soak them in advance. I always get comments like – why would you soak lentils, they cook so fast?

Well, it’s not only because they cook faster. It’s because, more importantly – soaking lentils helps to reduce the content of antinutrients like phytates or lectins which prevent the absorption of the proteins, vitamins and minerals found in lentils. So soaking is a good way to minimize the amount of these and prepare them for easy digestion.

How To Make This Creamy Lentil Soup

So, this version of lentil soup is a bit different than traditional recipes. It’s thicker, creamier, even more filling and I really love the mushrooms at the end. Definitely feel free to experiment with your favorite soup ingredients and adding different spices or vegetables.

Now here’s how to make the easy lentil rice soup.

Sauté the onion, two cloves of garlic, oregano and hot paprika in olive oil for 2 minutes, stirring continuously.

Then add in the grated carrot, ginger and cauliflower and stir for 2 more minutes.

Add in the rice as well as the lentils and cover all with 5 cups of water. Don’t forget to add salt and pepper! Salt is key here, because all other foods contain almost no sodium and will seem bland when cooked without salt.

Bring to a boil, then reduce and simmer for about 20 minutes or until the lentils are tender. Have a taste and adjust for salt. If needed, add more water.

Add some fresh oregano (or other fresh herbs you like) as well as another clove of garlic and blend the soup almost all the way through (about 80%).

Then add in the sliced mushrooms. Cook for about one more minute and take off the heat.

Enjoy immediately and store leftovers in an airtight container in the fridge.

Nutritional Info

This easy lentil soup is healthy, rich in fiber, iron, protein and folate. It is also vegan, gluten-free, soy-free, dairy-free, egg-free and nut-free.

More Healthy Soup Recipes

Well, I really hope you try and enjoy something new – this delicious hearty creamy lentil soup with vegetables! And in case you want some more warming dishes, give these a try as well:

• Homemade Chicken Barley Soup
• Easy Lentil Vegetable Soup
• Potato Cauliflower Soup

Yield: 3

Creamy Lentil Soup

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Incredibly good satisfying, easy creamy lentil soup recipe with rice and mushrooms! Whenever you feel you need something to warm you up from the inside - think of this easy lentil soup, it's perfect for lunch, dinner or meal prep!

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 1/2 cup lentils
• 1/3 cup rice
• 1 onion, thinly chopped
• 3 cloves garlic, minced
• 1 carrot, grated
• 2 1/2 cups cauliflower, grated or finely chopped
• 1 tsp hot paprika
• 1 tsp oregano, dried
• 2 tbsp olive oil
• 2 tsp ginger, grated
• 5-6 cups water
• 1 tbsp fresh oregano (or other herbs)
• 2 mushrooms, cut in slices
• Salt and pepper

Instructions

1. Saute the onion, two cloves of garlic, oregano and hot paprika in olive oil for 2 minutes, stirring continuously. Then add in the grated carrot, ginger and cauliflower and stir for 2 more minutes.
2. Add in the rice as well as the lentils and cover all with 5 cups of water. Add salt and pepper, salt is key here, because all other foods contain almost no sodium and will seem bland when cooked without salt.
3. Bring to a boil, then reduce and simmer for about 20 minutes or until the lentils are tender. Have a taste and adjust for salt. If needed add more water.
4. Add some fresh oregano (or other fresh herbs you like) as well as the last clove of garlic and blend the soup almost all the way through (about 80%). Then add in the sliced mushrooms. Cook for about 1 more minute and take off the heat.
5. Enjoy immediately and store leftovers in an airtight container in the fridge.

Nutrition Information

Yield

3

Serving Size

1
Amount Per Serving Calories 196Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 221mgCarbohydrates 23gFiber 7gSugar 5gProtein 6g

Originally published in January 2024, last updated in September 2025.