why make this recipe
Vegetarian Lentil Soup is a wholesome dish that is both nourishing and comforting. Packed with hearty vegetables and protein-rich lentils, it’s a satisfying meal ideal for chilly days. This soup is not only easy to make but also provides a great way to use up any veggies you have on hand. Plus, it’s a perfect choice for anyone looking for a meat-free option.
how to make Vegetarian Lentil Soup
Ingredients:
- 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 + chopped into coins)
- pinch of salt (how much depends on how salted your veggie broth is)
- 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
Directions:
- Heat 2 tbsp of olive oil in a large pan (with a lid) over medium heat. Add the onion, garlic, and celery. Sauté until the garlic is translucent and soft.
- Add the cubed potatoes and carrots, then season with a pinch of salt. Fry for about 1-2 minutes.
- Add the lentils, thyme, marjoram, and vegetable stock. Cover the pan with a lid, bring the mix to a boil, then reduce the heat. Let it simmer for about 25-30 minutes, or until the lentils are soft but not mushy.
- Take the soup off the heat and allow it to cool for 5 minutes. Stir in the cheese.
- Remove ¼ cup of the soup (without any veggies) and put it in a small bowl. Dissolve the sour cream in this mix, then add it back to the soup.
- For a creamier texture, you can blend about 1/4 of the soup with a stick blender (optional).
- Taste and season with salt and black pepper. Serve garnished with fresh herbs.
how to serve Vegetarian Lentil Soup
Vegetarian Lentil Soup is perfect on its own or served with a slice of crusty bread. For a complete meal, you may pair it with a fresh salad. Add a sprinkle of fresh herbs on top before serving for a vibrant finish.
how to store Vegetarian Lentil Soup
If you have leftovers, let the soup cool completely before transferring it to airtight containers. You can store it in the refrigerator for up to 4 days. For longer storage, freeze the soup in portions for up to 3 months. Just remember to let it thaw before reheating.
tips to make Vegetarian Lentil Soup
- Use any vegetables you like; this soup is very forgiving. Spinach, kale, or bell peppers can be great additions.
- Adjust the spices to your taste. Add a bay leaf during cooking for extra flavor, but remember to remove it before serving.
- If you want a bolder flavor, try adding a splash of soy sauce or a teaspoon of balsamic vinegar.
variation
To make this soup even heartier, consider adding diced tomatoes or a can of beans. You can also use different types of lentils, such as red lentils, for a slightly different texture and flavor.
FAQs
Can I use canned lentils instead of dry?
Yes, if you use canned lentils, rinse them and add them during the final cooking stages, reducing the overall cooking time.
Is this soup gluten-free?
Yes, all the ingredients are gluten-free. Just be sure to verify that your vegetable stock is also gluten-free.
Can I make this soup in a slow cooker?
Absolutely! Just combine all the ingredients in a slow cooker and cook on low for about 6-8 hours or on high for 3-4 hours. Enjoy the convenience of a hands-off cooking method!
Vegetarian Lentil Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A wholesome and comforting soup packed with hearty vegetables and protein-rich lentils, perfect for chilly days and meat-free meals.
Ingredients
- 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 tbsp of olive oil in a large pan with a lid over medium heat. Add the onion, garlic, and celery, sautéing until the garlic is translucent and soft.
- Add the cubed potatoes and carrots, seasoning with a pinch of salt. Fry for about 1-2 minutes.
- Add the lentils, thyme, marjoram, and vegetable stock. Cover and bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes, until lentils are soft but not mushy.
- Remove from heat and let cool for 5 minutes. Stir in cheddar cheese.
- Remove ¼ cup of the soup (without any veggies) and mix with sour cream, then add it back to the soup.
- For a creamier texture, blend about 1/4 of the soup with a stick blender if desired.
- Taste and season with salt and black pepper. Serve garnished with fresh herbs.
Notes
Use any vegetables you like; adjust spices to taste. For bolder flavors, consider adding a splash of soy sauce or balsamic vinegar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 20mg
Keywords: vegetarian soup, lentil soup, hearty soup, comfort food, meat-free meals