Emerald & Gold Lentil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A rich, creamy soup featuring earthy green lentils and a golden saffron-infused broth, garnished with fresh herbs for a stunning emerald and gold presentation. This mediterranean-inspired soups (vegetarian, gluten-free) ready in about 55 minutes pairs rinsed green lentils, vegetable broth, chopped carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed green lentils
• 4 cups vegetable broth
• 1/2 cup, chopped carrots
• 1/2 cup, chopped celery
• 1/4 cup, chopped onion
• 1/2 tsp dried thyme
• 1/4 tsp, crushed saffron threads
• 1/4 cup heavy cream
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1/4 cup chopped onion and cook for 3-4 minutes until translucent and fragrant.
2. Step 2: Add 1/2 cup chopped carrots, 1/2 cup chopped celery, and 1/2 tsp dried thyme; cook for 5 minutes until vegetables begin to soften.
3. Step 3: Stir in 1 cup rinsed green lentils, 4 cups vegetable broth, 1/4 tsp saffron threads (crushed), 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes until lentils are tender.
4. Step 4: Remove from heat and stir in 1/4 cup heavy cream until soup is creamy and heated through. Taste and adjust seasoning if needed. Garnish with 2 tbsp fresh parsley.