Description
A comforting and hearty vegetarian lentil soup that’s perfect for autumn evenings and busy weeknights. Packed with wholesome ingredients and delightful flavors.
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)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion, garlic, and celery. Sauté until the garlic becomes soft and translucent, about 3-5 minutes.
- Stir in the cubed potatoes and chopped carrots, seasoning with a pinch of salt. Fry for an additional 1-2 minutes.
- 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.
- Once boiling, reduce the heat and let it simmer for 25-30 minutes, or until the lentils are soft but not mushy.
- After cooking, take the pot off the heat and let cool for about 5 minutes before stirring in the cheddar cheese.
- 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.
- If desired, use an immersion blender to blend about ¼ of the soup for a creamier texture.
- 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