Description
This hearty Vegetarian Lentil Soup is a comforting and nutritious meal made with fresh vegetables, lentils, and blended with creamy cheddar cheese and sour cream for added richness. Ready in just 40 minutes, it’s a perfect cozy dish for any day of the week.
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 & Herbs
- ½ cup dry green or brown lentils, rinsed
- ½ tsp thyme
- ½ tsp marjoram
Liquids & Fats
- 6 cups vegetable stock
- 2 tbsp olive oil
Dairy
- â…“ cup shredded cheddar cheese
- 2 tbsp sour cream
Seasonings
- Pinch of salt (adjust based on the saltiness of your vegetable broth)
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and celery, then sauté until the garlic becomes translucent and soft, developing a fragrant base for the soup.
- Add Vegetables: Stir in the cubed potatoes, carrot coins, and a pinch of salt. Cook for 1 to 2 minutes, allowing the vegetables to begin softening and to meld flavors with the aromatics.
- Simmer the Soup: Add the rinsed lentils, thyme, marjoram, and vegetable stock to the pan. Bring the mixture to a boil, then cover and reduce the heat to a low simmer. Cook uncovered for 25 to 30 minutes until the lentils are tender but still hold their shape.
- Incorporate Cheese and Sour Cream: Remove the soup from the heat and let it cool slightly for about 5 minutes. Stir in the shredded cheddar cheese until melted. Scoop out about ¼ cup of the soup liquid without vegetables, mix it thoroughly with the sour cream, and then stir this mixture back into the soup to create a creamy texture.
- Optional Blending: For a thicker and creamier consistency, blend approximately ¼ of the soup using a stick blender, then mix it back into the pot to combine smoothly.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Garnish with fresh herbs of your choice and serve the soup warm for a comforting meal.
Notes
- You can substitute green or brown lentils depending on your preference; they hold their shape better than red lentils in soups.
- Adjust the salt according to the saltiness of your vegetable broth to avoid over-seasoning.
- For a vegan version, omit the cheddar cheese and sour cream or use plant-based alternatives.
- Optional blending step adds a creamier texture but can be skipped for a chunkier soup.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
