Vegetarian Lentil Soup

There’s something undeniably comforting about a warm bowl of vegetarian lentil soup. It’s a dish that has accompanied me through cool autumn evenings and busy weeknights alike. Packed with wholesome ingredients, this vibrant and hearty soup not only warms the belly but also nourishes the soul. Whether you whip it up for an easy family dinner or bring it to a gathering with friends, this recipe stands out for its delightful flavors and significant health benefits. Let’s dive into why you’ll want to add this special recipe to your meal rotation.

Why You’ll Love This Dish

Vegetarian lentil soup is a treasure for numerous reasons! First off, it’s budget-friendly — lentils are economical, nutrient-dense, and versatile. This soup is also incredibly quick to prepare, making it a fantastic weeknight option. In just about 30 minutes, you can have a steaming pot of goodness on your table.

This soup is perfect for meal prep, allowing you to enjoy leftovers during the week. Plus, it’s adaptable: you can easily adjust ingredients based on what you have at hand. Also, with a blend of spices and fresh veggies, this soup is delightfully satisfying for both vegetarians and meat-lovers alike.

"This is hands-down my favorite go-to recipe! It’s easy to make and tastes like a warm hug."

The Cooking Process Explained

Creating this delicious vegetarian lentil soup starts with a simple, yet thoughtful process that brings out the best in each ingredient. You’ll sauté aromatic vegetables to create a flavorful base, then add lentils and broth for a hearty finish. Here’s a quick overview of how you’ll make it:

1. Sauté onions, garlic, and celery until tender.
2. Add cubed potatoes and carrots, season, and stir.
3. Incorporate lentils, herbs, and vegetable stock, then simmer until cooked to perfection.
4. Blend if you desire a creamy texture, then serve.

Now, let’s dive deeper into what you’ll need to make this satisfying dish!

What You’ll Need

Gather these items to create your vegetarian lentil soup:

• 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
• A pinch of salt (adjust based on the saltiness of your veggie broth)
• ½ cup dry green or brown lentils, rinsed
• ½ teaspoon thyme
• ½ teaspoon marjoram
• 6 cups vegetable stock
• ⅓ cup shredded cheddar (optional)
• 2 tablespoons sour cream (optional)

Feel free to substitute vegetables based on your preferences or what’s in season.

Directions to Follow

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add the chopped onion, garlic, and celery. Sauté until the garlic becomes soft and translucent, about 3-5 minutes.
3. Stir in the cubed potatoes and chopped carrots, seasoning with a pinch of salt. Fry for an additional 1-2 minutes.
4. Toss in the rinsed lentils along with thyme, marjoram, and vegetable stock. Cover the pot with a lid and bring the mixture to a boil.
5. Once boiling, reduce the heat and let it simmer for 25-30 minutes, or until the lentils are soft but not mushy.
6. After cooking, take the pot off the heat and let cool for about 5 minutes before stirring in the cheddar cheese.
7. Reserve ¼ cup of soup without any veggies and blend it with the sour cream in a small bowl. Return this mixture back to the pot for extra creaminess.
8. For a creamier soup, use an immersion blender to blend about ¼ of the soup (optional).
9. Season with salt and black pepper to taste. Serve adorned with fresh herbs if desired.

Best Ways to Enjoy It

This soup is delicious on its own but can be enhanced with various sides or garnishes! Consider pairing it with:

• Slices of crusty bread or grilled cheese for that classic combination.
• A fresh green salad topped with a lemon vinaigrette to balance the flavors.
• A sprinkle of fresh herbs like parsley or cilantro for a pop of color and freshness.

Keeping Leftovers Fresh

Leftover vegetarian lentil soup can be stored in an airtight container in the refrigerator for up to 5 days. If you’re looking to save it for a longer period, you can freeze it! Just make sure to cool the soup completely before transferring it to a freezer-safe container, where it will maintain its goodness for about 3 months.

When reheating, gently warm it on the stove, adding a splash of broth or water if the soup thickens too much.

Helpful Cooking Tips

• Always rinse your lentils to remove any debris or dust for a cleaner flavor.
• If you’re short on time, consider using pre-chopped vegetables to streamline the prep process.
• Adding a splash of lemon juice right before serving will brighten the flavors of the soup beautifully.

Creative Twists

Feel like getting adventurous? Here are some variations you can try:

• Spicy Kick: Add some diced jalapeños or a pinch of red pepper flakes for heat.
• Herb Change: Swap thyme and marjoram for herbs like rosemary or oregano for a different flavor profile.
• Protein Boost: Add some cooked quinoa or chickpeas for an added protein punch.

Your Questions Answered

1. How long does it take to make this soup?

   • From prep to table, you can have this soup ready in about 30-40 minutes!

2. Can I use canned lentils instead?

   • Yes, if you’re short on time, you can use canned lentils. Just reduce the cooking time and add them in the last 10 minutes of simmering.

3. Is this soup vegan?

   • Yes, the base of the soup is vegan! Just skip the cheese and sour cream or use vegan alternatives to keep it plant-based.

4. Can I freeze the soup?

   • Absolutely! Make sure it’s cooled properly before placing it in the freezer for up to 3 months.

With this fantastic recipe in hand, you’ll not only enjoy a delicious meal but will also embrace the joy of home cooking!

Vegetarian Lentil Soup

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• Author: moudnib2022gmail-com
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

A comforting and hearty vegetarian lentil soup that’s perfect for autumn evenings and busy weeknights. Packed with wholesome ingredients and delightful flavors.

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Ingredients

• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 2 stalks celery, finely chopped
• 1 ½ cups cubed potatoes (around 4-5 small potatoes)
• 2 carrots, peeled and chopped into coins
• A pinch of salt
• ½ cup dry green or brown lentils, rinsed
• ½ teaspoon thyme
• ½ teaspoon marjoram
• 6 cups vegetable stock
• ⅓ cup shredded cheddar (optional)
• 2 tablespoons sour cream (optional)

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Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add the chopped onion, garlic, and celery. Sauté until the garlic becomes soft and translucent, about 3-5 minutes.
3. Stir in the cubed potatoes and chopped carrots, seasoning with a pinch of salt. Fry for an additional 1-2 minutes.
4. Toss in the rinsed lentils along with thyme, marjoram, and vegetable stock. Cover the pot with a lid and bring the mixture to a boil.
5. Once boiling, reduce the heat and let it simmer for 25-30 minutes, or until the lentils are soft but not mushy.
6. After cooking, take the pot off the heat and let cool for about 5 minutes before stirring in the cheddar cheese.
7. Reserve ¼ cup of soup without any veggies and blend it with the sour cream in a small bowl. Return this mixture back to the pot for extra creaminess.
8. If desired, use an immersion blender to blend about ¼ of the soup for a creamier texture.
9. Season with salt and black pepper to taste and serve adorned with fresh herbs if desired.

Notes

For a creamier soup, consider blending part of the soup. Leftovers can be stored in an airtight container for up to 5 days in the refrigerator or frozen for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Vegetarian