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Vegetarian Lentil Soup.

Vegetarian Lentil Soup

A hearty, budget-friendly vegetarian soup loaded with tender lentils, fresh vegetables, and aromatic herbs. Perfect for meal prep and cold weather comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 onion chopped
  • 3 garlic cloves finely chopped or minced
  • 2 celery stalks finely chopped
  • 1.5 cups potatoes cubed (around 4-5 small potatoes)
  • 2 carrots peeled and chopped into coins
  • 1 pinch salt
  • 0.5 cup dry green or brown lentils rinsed
  • 0.5 tsp thyme
  • 0.5 tsp marjoram
  • 6 cups vegetable stock
  • 0.33 cup shredded cheddar cheese
  • 2 tbsp sour cream
  • 2 tbsp olive oil

Equipment

  • Large pot with lid
  • Stick blender (optional)

Method
 

  1. Heat 2 tablespoons of olive oil in a large pot with lid over medium heat. Add onion, garlic and celery and sauté until garlic is translucent and soft, about 3-4 minutes.
  2. Add the cubed potatoes, carrots and season with a pinch of salt. Fry for about 1-2 minutes to develop flavors.
  3. Add the lentils, thyme, marjoram and vegetable broth. Cover the pan with a lid and bring the mixture to a boil.
  4. Reduce heat and let simmer for about 25-30 minutes or until lentils are soft but not mushy.
  5. Remove the soup from heat and let cool for 5 minutes. Stir in the shredded cheddar cheese.
  6. Take out ¼ cup of the soup (without any vegetables) and add it to a small bowl. Dissolve sour cream in this mixture and add back to the soup.
  7. For a creamier soup, blend about ¼ of it with a stick blender (optional). Taste and season with salt and black pepper.
  8. Serve garnished with fresh herbs.

Notes

Cooking time will depend on type of lentils used. Always rinse lentils before cooking. For vegan version: skip sour cream and use vegan cheese. Can substitute with parmesan or other melting cheeses.