Description
A comforting and hearty vegetarian lentil soup packed with nutritious vegetables, tender lentils, and aromatic herbs. This easy-to-make soup is perfect for a quick weeknight meal, featuring a creamy texture enhanced by cheddar cheese and a touch of sour cream.
Ingredients
Vegetables
- 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
Legumes & Herbs
- ½ cup dry green or brown lentils, rinsed
- ½ tsp thyme
- ½ tsp marjoram
Liquids
- 6 cups vegetable stock
- 2 tbsp olive oil
Dairy & Toppings
- ⅓ cup shredded cheddar cheese
- 2 tbsp sour cream
Seasoning
- Pinch of salt (adjust according to salty level of vegetable broth)
- Black pepper to taste
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pan with a lid over medium heat. Add the chopped onion, minced garlic, and celery. Sauté until the garlic becomes translucent and soft, about 3-5 minutes.
- Add Vegetables and Salt: Incorporate the cubed potatoes and chopped carrots into the pan. Season with a pinch of salt, adjusting based on how salty your vegetable broth is. Fry the mixture for 1-2 minutes, stirring occasionally to combine flavors.
- Add Lentils, Herbs, and Stock: Stir in the rinsed lentils, thyme, marjoram, and pour in the vegetable stock. Cover the pan with the lid and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Simmer Soup: Let the soup simmer for 25 to 30 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking.
- Cool and Add Cheese: Remove the soup from heat and allow it to cool for 5 minutes. Stir in the shredded cheddar cheese until well combined.
- Mix Sour Cream: Scoop out ¼ cup of the soup liquid without vegetables into a small bowl. Dissolve the sour cream into this liquid until smooth, then stir the mixture back into the soup to add creaminess.
- Optional Blending for Texture: For a creamier texture, blend about ¼ of the soup using a stick blender. This step is optional and can be adjusted based on preference.
- Season and Serve: Taste the soup and adjust salt and black pepper as needed. Serve hot, garnished with fresh herbs if desired.
Notes
- Adjust salt carefully depending on the saltiness of your vegetable broth to avoid over-seasoning.
- Blending a portion of the soup is optional but gives a nice creamy texture without heavy cream.
- You can substitute cheddar cheese with a vegan alternative for a dairy-free version.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
