Description
A rich and hearty vegetarian lentil soup that offers comfort and joy on chilly evenings with wholesome ingredients and aromatic herbs.
Ingredients
Scale
- 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
- 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 cheese
- 2 tbsp sour cream
Instructions
- Heat 2 tablespoons of olive oil in a large pan over medium heat.
- Add the chopped onion, garlic, and celery to the pan. Sauté until the garlic becomes translucent and soft.
- Introduce the cubed potatoes and chopped carrots to the mixture. Season lightly with a pinch of salt and fry for 1-2 minutes.
- Add the rinsed lentils, thyme, marjoram, and vegetable stock. Cover and bring to a boil.
- Once boiling, reduce heat and let it simmer for 25-30 minutes until lentils are soft but retain shape.
- Remove from heat and let cool for 5 minutes. Stir in shredded cheddar cheese.
- Blend about ¼ of the soup for a smoother texture if desired.
- Season with additional salt and black pepper to taste, and serve garnished with fresh herbs.
Notes
Feel free to add seasonal vegetables like spinach or kale, and experiment with different herbs for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg
Keywords: vegetarian soup, lentil soup, healthy recipes, comfort food
