Description
A comforting and nourishing Vegetarian Lentil Soup filled with a delightful medley of vegetables and spices, perfect for any chilly evening.
Ingredients
Scale
- 1 onion, chopped
- 3 garlic cloves, finely chopped or minced
- 2 stalks celery, finely chopped
- 1½ cups cubed potatoes (about 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 (see notes)
- 2 tbsp sour cream
Instructions
- Heat 2 tbsp of olive oil in a large pan (with a lid) over medium heat.
- Add onion, garlic, and celery and sauté until garlic is translucent and soft.
- Add the cubed potatoes, carrots, and season with a pinch of salt. Fry for about 1-2 minutes.
- Add the lentils, thyme, marjoram, and veggie broth.
- Cover the pan with a lid and bring the mix to a boil.
- Reduce the heat and let simmer for about 25-30 minutes or until lentils are soft but not mushy.
- Take the soup from the heat and let it cool for 5 minutes.
- Stir in the cheese.
- Take out ¼ cup of the soup (without any veggies) and add it to a small bowl.
- Dissolve sour cream and add the mix back to the soup.
- For a creamier soup, blend about 1/4 of it with a stick blender (optional).
- Taste and season with salt and black pepper.
- Serve garnished with fresh herbs.
Notes
This soup tastes even better the next day as the flavors meld. Feel free to experiment with your favorite vegetables or spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 10mg