Description
A cozy and flavorful vegetarian lentil soup made with simple pantry ingredients like lentils, vegetables, broth, and a touch of cheddar and sour cream for richness. Perfect for a chilly day.
Ingredients
- 1 onion, chopped
- 3 garlic cloves, finely chopped or minced
- 2 stalks celery, finely chopped
- 1 ½ cups (180 g) cubed potatoes (about 4–5 small potatoes)
- 2 carrots, peeled and chopped into coins
- Pinch of salt (adjust depending on your broth)
- ½ cup (100 g) dry green or brown lentils, rinsed
- ½ teaspoon thyme
- ½ teaspoon marjoram
- 6 cups (1.41 kg) vegetable stock
- ⅓ cup (40 g) shredded cheddar
- 2 tablespoon sour cream
Instructions
1. Heat 2 tablespoons of olive oil in a large pan with a lid over medium heat. Add onion, garlic, and celery and sauté until the garlic is soft and translucent.
2. Add cubed potatoes, carrots, and a pinch of salt. Fry for 1–2 minutes to coat the vegetables in flavor.
3. Add lentils, thyme, marjoram, and vegetable stock. Cover with a lid and bring to a boil. Reduce heat and simmer for 25–30 minutes, or until lentils are tender but not mushy.
4. Remove soup from heat and let cool for 5 minutes. Stir in shredded cheddar cheese until melted.
5. Take out ¼ cup of the soup (without vegetables) and combine it in a small bowl with sour cream. Stir the sour cream mixture back into the soup.
6. For a creamier texture, blend about ¼ of the soup using a stick blender (optional).
7. Taste and adjust seasoning with more salt and black pepper if needed. Serve warm, garnished with fresh herbs.
Notes
For extra creaminess, blend a portion of the soup before serving. Use more or less salt depending on the saltiness of your broth. You can omit cheese and sour cream to make this soup vegan. This recipe serves 2 but can easily be doubled or tripled.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle-Eastern Inspired
Nutrition
- Serving Size: 1 serving