Description
This hearty vegetarian lentil soup is a comforting and nutritious meal, packed with vegetables, tender lentils, and a touch of cheddar and sour cream for creaminess. Perfect for a cozy lunch or dinner, it combines simple ingredients with fragrant herbs to create a rich, flavorful soup that’s easy to prepare in about 40 minutes.
Ingredients
Vegetables
- 1 onion, chopped
- 3 garlic cloves, finely chopped or minced
- 2 stalks celery, finely chopped
- 1 ½ cups cubed potatoes (about 4-5 small potatoes)
- 2 carrots, peeled and chopped into coins
Pantry & Spices
- Pinch of salt (adjust based on vegetable broth saltiness)
- ½ cup dry green or brown lentils, rinsed
- ½ tsp thyme
- ½ tsp marjoram
- 6 cups vegetable stock
- 2 tbsp olive oil
Dairy
- ⅓ cup shredded cheddar cheese
- 2 tbsp sour cream
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, sautéing until the garlic becomes translucent and soft, releasing its aroma.
- Add Vegetables and Season: Stir in the cubed potatoes and carrot coins. Season with a pinch of salt according to the saltiness of the vegetable broth. Fry the vegetables together for 1 to 2 minutes to begin softening them and develop flavor.
- Combine Lentils, Herbs, and Stock: Add the rinsed lentils, thyme, marjoram, and vegetable stock to the pan. Cover with the lid and bring the mixture to a boil, then reduce to a simmer. Allow to cook for 25 to 30 minutes or until the lentils are tender but still intact, ensuring a pleasant texture.
- Cool and Add Cheese: Remove the soup from heat and let it cool for about 5 minutes. Stir in the shredded cheddar cheese to melt slightly and enrich the soup’s texture and flavor.
- Blend Sour Cream: Scoop out ¼ cup of the soup liquid without vegetables into a small bowl. Dissolve the sour cream in this liquid to make a smooth mixture, then stir it back into the main soup pot to add creaminess.
- Optional Blending: For a creamier consistency, blend approximately one-quarter of the soup using a stick blender. This step can be skipped if you prefer a chunkier texture.
- Season and Serve: Taste the soup and season with additional salt and freshly ground black pepper if needed. Serve the soup garnished with fresh herbs of your choice for a bright finish.
Notes
- The amount of salt added depends on the saltiness of your vegetable broth, so taste before seasoning.
- Do not overcook the lentils; they should be soft but not mushy for the best texture.
- Shredded cheddar and sour cream can be adjusted or omitted for a vegan version.
- Blending part of the soup is optional but adds a lovely creamy texture without needing cream.
- Fresh herbs like parsley or thyme are great garnishes to enhance flavor and presentation.
