Hearty Lentil Soup with Meatballs & Cream Sauce

The Best Lentil Soup with Meatballs

A warm, comforting bowl of lentil soup with meatballs is the perfect dish for chilly evenings. This recipe combines protein-rich lentils, tender meatballs, and a flavourful broth, finished with a creamy sauce for extra richness. Serve with crusty bread or crackers for a satisfying meal.

Ingredients

For the Meatballs:

250g ground beef or turkey
1/2 cup breadcrumbs
1 egg
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano

For the Lentil Soup:

1 cup dried lentils, rinsed
1 onion, chopped
2 carrots, sliced
2 potatoes, diced
1 red bell pepper, chopped
2 garlic cloves, minced
1 can (400g) diced tomatoes
4 cups vegetable or beef broth
1 teaspoon cumin
1 teaspoon smoked paprika
Salt & pepper to taste
2 tablespoons olive oil

For the Cream Sauce:

1/2 cup sour cream or Greek yogurt
1 teaspoon lemon juice
1/2 teaspoon garlic powder

Instructions

Step 1: Prepare the Meatballs

In a bowl, mix the ground meat, breadcrumbs, egg, garlic, paprika, salt, pepper, and oregano.
Form small meatballs and set them aside.

Step 2: Cook the Soup

Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, carrots, and bell pepper until softened.
Add the diced potatoes, lentils, diced tomatoes, broth, cumin, and smoked paprika. Stir well.
Bring to a boil, then reduce heat and simmer for 20 minutes.

Step 3: Cook the Meatballs

While the soup is simmering, lightly brown the meatballs in a pan over medium heat.
Add the meatballs to the soup and let it cook for another 15 minutes, or until the lentils and potatoes are tender.

Step 4: Make the Cream Sauce

In a small bowl, mix the sour cream, lemon juice, and garlic powder.
Serve the soup hot, topped with a drizzle of cream sauce and fresh herbs if desired.