Description
This hearty Vegetarian Lentil Soup is a comforting and nutritious dish packed with vegetables, lentils, and aromatic herbs. Perfect for a cozy meal, it combines sautéed onion, garlic, celery, potatoes, and carrots simmered in vegetable broth with lentils and herbs, then finished with cheddar cheese and sour cream for added creaminess. Optional blending creates a lovely smooth texture, making it a delicious and wholesome soup ideal for vegetarians.
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
Dry Ingredients & Spices
- ½ cup dry green or brown lentils, rinsed
- ½ tsp thyme
- ½ tsp marjoram
- Pinch of salt (adjust based on the saltiness of the vegetable broth)
Liquids & Dairy
- 6 cups vegetable stock
- ⅓ cup shredded cheddar cheese
- 2 tbsp sour cream
- 2 tbsp olive oil
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pan with a lid over medium heat. Add the chopped onion, garlic, and celery. Sauté until garlic becomes translucent and soft, releasing fragrant aromas.
- Add Vegetables: Stir in the cubed potatoes and sliced carrots. Season lightly with a pinch of salt, considering how salty your vegetable broth is. Fry the vegetables for 1-2 minutes to begin softening.
- Simmer Soup: Add rinsed lentils, thyme, marjoram, and the vegetable broth to the pan. Cover with the lid and bring the soup to a boil. Once boiling, reduce the heat and simmer for 25-30 minutes until the lentils are tender but still hold their shape.
- Cool & Add Cheese: Remove the pan from heat and let the soup cool for 5 minutes. Stir in the shredded cheddar cheese to melt and blend into the soup.
- Incorporate Sour Cream: Scoop out ¼ cup of soup without vegetables into a small bowl. Dissolve the sour cream into this portion, then stir the mixture back into the soup to enrich the flavor and creaminess.
- Optional Blending: For a creamier texture, use a stick blender to blend about ¼ of the soup. This step is optional depending on your texture preference.
- Final Seasoning & Serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Serve hot, garnished with fresh herbs if desired.
Notes
- Adjust salt carefully since vegetable broth can vary in salt content.
- Simmer lentils until tender but not mushy to maintain a pleasant texture.
- Blending part of the soup is optional for creaminess; skip if you prefer a chunkier soup.
- For a vegan version, omit cheddar cheese and sour cream or substitute with vegan alternatives.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
