Description
This Vegetarian Lentil Soup is a hearty, flavorful, and comforting dish perfect for chilly days. Made with simple ingredients like lentils, potatoes, carrots, and aromatic herbs, it’s a wholesome meal the whole family will love.
Ingredients
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 stalks celery, finely chopped
- 1 ½ cups (180 g) cubed potatoes
- 2 carrots, peeled and chopped into coins
- Pinch of salt (adjust based on veggie broth)
- ½ cup (100 g) dry green or brown lentils, rinsed
- ½ tsp thyme
- ½ tsp marjoram
- 6 cups (1.41 kg) vegetable stock
- ⅓ cup (40 g) shredded cheddar cheese
- 2 tbsp sour cream
Instructions
- Heat 2 tbsp olive oil in a large pan over medium heat. Add onion, garlic, and celery; sauté until soft and fragrant.
- Add cubed potatoes, carrots, and a pinch of salt. Cook 1–2 minutes, stirring occasionally.
- Add lentils, thyme, marjoram, and vegetable stock. Cover and bring to a boil, then reduce heat to simmer for 25–30 minutes until lentils are tender.
- Remove from heat and stir in shredded cheddar cheese.
- Take ¼ cup of soup (without veggies) in a small bowl, dissolve sour cream, then stir back into the soup.
- Optional: blend ¼ of the soup for creamier texture using a stick blender.
- Season with salt and black pepper. Serve garnished with fresh herbs.
Notes
- Cheese: Use rennet-free cheddar or Parmesan.
- Vegan: Skip sour cream and use vegan cheese.
- Cooking time may vary depending on lentils; add more broth if needed.
- Rinse lentils before cooking.
- Adjust consistency: add more stock for thinner soup or blend some for creamier texture.
- Instant Pot instructions included: sauté veggies, add lentils & broth, cook high pressure 10 min, natural release 5 min.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle-Eastern Inspired