Description
A comforting and hearty vegetarian lentil soup packed with nutritious vegetables, tender lentils, and a delightful blend of herbs. This easy-to-make soup is finished with a creamy touch of cheddar cheese and sour cream, perfect for a wholesome meal in just 40 minutes.
Ingredients
Scale
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
Legumes and Dairy
- ½ cup dry green or brown lentils, rinsed
- â…“ cup shredded cheddar cheese
- 2 tbsp sour cream
Herbs & Seasonings
- Pinch of salt (adjust based on the saltiness of your vegetable broth)
- ½ tsp thyme
- ½ tsp marjoram
Liquids & Oils
- 6 cups vegetable stock
- 2 tbsp olive oil
Instructions
- Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add chopped onion, garlic, and celery. Sauté until the garlic becomes translucent and soft, about 3-5 minutes, releasing a fragrant aroma to start building the soup’s flavor base.
- Add Vegetables: Stir in cubed potatoes, chopped carrots, and a pinch of salt. Cook for 1-2 minutes to coat the vegetables in the aromatics and blend the flavors before adding liquids.
- Simmer the Soup: Add rinsed lentils, thyme, marjoram, and vegetable stock to the pan. Bring the mixture to a boil, then cover and reduce the heat to maintain a gentle simmer. Cook for 25-30 minutes until the lentils are tender but not mushy, and the vegetables are soft.
- Incorporate Cheese and Sour Cream: Remove the soup from heat and allow it to cool for 5 minutes. Stir in the shredded cheddar cheese to melt smoothly into the soup. Scoop out ¼ cup of the soup liquid (without veggies), mix it with sour cream until combined, then stir this creamy mixture back into the pot for a rich, tangy finish.
- Optional Blending: For a creamier texture, use a stick blender to puree about ¼ of the soup directly in the pot. This step is optional but adds a luscious consistency while keeping some vegetable chunks intact.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Garnish with fresh herbs if desired and serve warm for a satisfying meal.
Notes
- You can substitute cheddar cheese with a vegan cheese alternative to make this dish vegan-friendly, but it will alter the taste slightly.
- Using brown or green lentils provides a firmer texture compared to red lentils, which tend to disintegrate more when cooked.
- For added protein, consider stirring in some cooked beans or lentils after cooking.
- Adjust the thickness of the soup by adding more or less vegetable stock depending on your preference.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
