Description
A heartwarming vegetarian lentil soup that combines simple ingredients into a comforting and nutritious dish, reminiscent of family gatherings.
Ingredients
Scale
- 1 onion, chopped
- 3 garlic cloves, 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 (to taste)
- ½ cup dry green or brown lentils, rinsed
- ½ tsp thyme
- ½ tsp marjoram
- 6 cups vegetable stock
- ⅓ cup shredded cheddar
- 2 tbsp sour cream
- 2 tbsp olive oil
Instructions
- Heat 2 tablespoons of olive oil in a large pan over medium heat.
- Add the chopped onion, minced garlic, and celery. Sauté until the garlic becomes translucent and soft.
- Introduce cubed potatoes and carrots to the mix. Season with a pinch of salt and fry for about 1-2 minutes.
- Add rinsed lentils, dried thyme, marjoram, and vegetable stock to the pan.
- Cover the pan with a lid and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are soft but not mushy.
- After removing the soup from heat, let it cool for five minutes before stirring in the shredded cheese.
- Take out ¼ cup of the soup, avoiding any vegetables, and dissolve the sour cream in this small batch, then return it to the soup pot.
- For added creaminess, blend approximately ¼ of the soup with a stick blender.
- Season with salt and black pepper to taste. Serve garnished with fresh herbs.
Notes
Feel free to customize with your favorite vegetables. For a richer flavor, add a bay leaf during cooking and remove it before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 30mg
Keywords: lentil soup, vegetarian soup, comfort food, healthy recipe, family recipes
