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Crema de lentejas

Crema de Lentejas ( Pureed Lentil Soup)

Erica Dinho
5 from 11 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 1 teaspoon vegetable oil
  • ½ cup chopped onion
  • 1 garlic clove minced
  • ½ cup chopped scallions
  • ½ cup chopped tomatoes
  • 5 cups chicken beef or vegetable broth
  • 1 ½ cup dried lentils
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup chopped carrots
  • ½ cup potato diced
  • ½ teaspoon cumin powder
  • 2 tablespoons fresh cilantro chopped
  • Heavy cream for garnish


  • Add the oil, carrots, onion, garlic, tomato and scallions to the pot, season with salt and pepper. Cook stirring occasionally about 12 minutes. Stir in the cumin and cook 1 minute more.
  • Add the lentils and water, bring to a boil. Then reduce the heat to medium low, cover and cook until the lentils become tender about 30 minutes.
  • Add the potatoes and cilantro, cook for 15 minutes until the potatoes are fully cooked and fork tender.
  • Using a blender, puree the soup in batches until smooth. Return the soup to the pot. Add more broth if needed to reach the desired consistency.
  • Ladle into soup bowls and top with cream, if using, and serve immediately.
Keyword colombian soup
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