Vegetarian Lentil Soup
A comforting and nourishing dish packed with wholesome ingredients, perfect for lunch or dinner, and a fantastic option for meatless meals.
Ingredients
Vegetable Base
- 1 piece onion, chopped
- 3 cloves garlic, finely chopped or minced
- 2 stalks celery, finely chopped
- 1.5 cups cubed potatoes (about 4-5 small potatoes)
- 2 pieces carrots, peeled and chopped into coins
Lentil Soup Mix
- 0.5 cup dry green or brown lentils, rinsed
- 0.5 teaspoon thyme
- 0.5 teaspoon marjoram
- 6 cups vegetable stock Adjust salt as needed depending on broth saltiness
Finishing Touches
- 0.33 cup shredded cheddar optional; see notes
- 2 tablespoons sour cream
Seasonings
- 1 pinch salt to taste
Instructions
Preparation
- Heat 2 tbsp of olive oil in a large pan (with a lid) over medium heat.
- Add the onion, garlic, and celery, sautéing until the garlic becomes translucent and soft.
- Add the cubed potatoes and carrots, then season with a pinch of salt and fry for about 1-2 minutes.
Cooking
- Incorporate the lentils, thyme, marjoram, and vegetable broth.
- Cover the pan with a lid and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are soft but not mushy.
- Remove the soup from the heat and allow it to cool for 5 minutes before stirring in the cheese.
- Take out ¼ cup of the soup (without any veggies) and add it to a small bowl. Dissolve the sour cream and then add the mixture back to the soup.
- For a creamier finish, blend about ¼ of the soup with a stick blender (optional).
- Taste and season with additional salt and black pepper as desired.
- Serve garnished with fresh herbs.
Notes
Great served with crusty bread or a side salad. Can enhance presentation and flavor with fresh herbs like parsley or chives. Stores well in the refrigerator for 3-4 days or freezes for up to 3 months.