Description
A hearty and comforting Vegetarian Lentil Soup packed with protein-rich lentils and nourishing vegetables, perfect for any occasion.
Ingredients
- 1 onion (chopped)
- 3 garlic cloves (finely chopped or minced)
- 2 stalks celery (finely chopped)
- 1 ½ cups cubed potatoes (around 4-5 small potatoes)
- 2 carrots (peeled and chopped into coins)
- Pinch of salt (adjust according to veggie broth’s saltiness)
- ½ cup dry green or brown lentils (rinsed)
- ½ tsp thyme
- ½ tsp marjoram
- 6 cups vegetable stock
- ⅓ cup shredded cheddar (see notes)
- 2 tbsp sour cream
Instructions
- Heat 2 tablespoons of olive oil in a large pan with a lid over medium heat.
- Add the chopped onion, minced garlic, and celery, sautéing until the garlic becomes translucent and soft—about 3 to 4 minutes.
- Toss in the cubed potatoes and carrots, adding a pinch of salt. Sauté for another 1 to 2 minutes.
- Add the rinsed lentils, thyme, marjoram, and pour in the vegetable stock. Cover the pot and bring to a boil.
- Reduce the heat and let the soup simmer uncovered for about 25 to 30 minutes or until the lentils are soft yet retain their shape.
- Turn off the heat and allow the soup to cool for about 5 minutes. Stir in the shredded cheese until melted.
- Transfer ¼ cup of the soup (without any veggies) to a small bowl and dissolve the sour cream in it before mixing it back into the main pot.
- Blend about ¼ of the soup with a stick blender for a creamier texture if desired.
- Taste and adjust seasoning with salt and pepper as needed. Serve garnished with fresh herbs if desired.
Notes
Feel free to modify ingredients based on availability. For a spicier version, consider adding red pepper flakes while sautéing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian