Description
A comforting vegetarian lentil soup, packed with nutrients and perfect for a cozy night in or a healthy brunch.
Ingredients
- 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
- Pinch of salt, based on the saltiness of your vegetable broth
- ½ cup dry green or brown lentils, rinsed
- ½ tsp thyme
- ½ tsp marjoram
- 6 cups vegetable stock
- ⅓ cup shredded cheddar, optional
- 2 tbsp sour cream, optional
Instructions
- Heat 2 tablespoons of olive oil in a large pan (with a lid) over medium heat. Add the chopped onion, garlic, and celery. Sauté until the garlic is translucent and fragrant.
- Toss in the cubed potatoes and carrots. Season lightly with a pinch of salt and fry for an additional 1-2 minutes.
- Stir in the rinsed lentils, thyme, marjoram, and vegetable stock. Cover and bring to a boil, then reduce the heat to low and simmer for about 25-30 minutes.
- Remove the soup from heat and allow it to cool for 5 minutes. Stir in the shredded cheddar cheese. Blend a quarter of the soup for a creamier texture if desired. Taste and adjust seasoning with salt and black pepper.
Notes
Serve with crispy baguette slices or a fresh garden salad. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian