Description
A wholesome and comforting soup packed with hearty vegetables and protein-rich lentils, perfect for chilly days and meat-free meals.
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 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