Vegetarian Lentil Soup

why make this recipe

Vegetarian Lentil Soup is a fantastic choice for anyone wanting a warm and filling meal. It’s packed with nutritious vegetables and lentils, making it a healthy option. This soup is not only comforting but also easy to make. Plus, it is perfect for leftovers and can be customized to suit your taste preferences.

how to make Vegetarian Lentil Soup

Ingredients

• 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 + chopped into coins)
• Pinch of salt (the amount depends on how salted your veggie broth is)
• ½ cup dry green or brown lentils (*rinsed)
• ½ tsp thyme
• ½ tsp marjoram
• 6 cups vegetable stock
• ⅓ cup shredded cheddar (*see notes)
• 2 tbsp sour cream

Directions

1. Heat 2 tablespoons of olive oil in a large pan with a lid over medium heat.
2. Add the onion, garlic, and celery. Sauté until the garlic is translucent and soft.
3. Add the cubed potatoes and carrots. Season with a pinch of salt, depending on how salted your vegetable broth is. Fry for about 1-2 minutes.
4. Add the lentils, thyme, marjoram, and vegetable broth. Cover the pan with a lid and bring the mixture to a boil. Reduce heat and let it simmer for about 25-30 minutes or until the lentils are soft but not mushy.
5. Take the soup off the heat and let it cool for 5 minutes. Stir in the cheese.
6. Scoop out ¼ cup of the soup (without any veggies) and place it in a small bowl. Dissolve the sour cream in the bowl and then mix it back into the soup.
7. For a creamier texture, blend about ¼ of the soup with a stick blender, if desired.
8. Taste the soup and season with salt and black pepper. Serve garnished with fresh herbs.

how to serve Vegetarian Lentil Soup

Serve the Vegetarian Lentil Soup warm, garnished with fresh herbs like parsley or cilantro. It pairs well with crusty bread or a simple side salad for a complete meal.

how to store Vegetarian Lentil Soup

Store any leftover soup in an airtight container in the refrigerator for up to 4-5 days. If you’d like to keep it longer, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to freezer-safe containers.

tips to make Vegetarian Lentil Soup

• Use vegetable broth with your desired salt level to control the soup’s flavor.
• You can add other vegetables like bell peppers or spinach for more nutrients.
• Adjust the thickness by blending more or less of the soup to your liking.
• For extra flavor, add spices like cumin or paprika.

variation

You can easily modify the soup by adding additional spices, herbs, or vegetables. For a spicier kick, consider adding some diced jalapeños or a pinch of red pepper flakes. Alternatively, you can use different legumes or grains, such as chickpeas or quinoa, for a unique twist.

FAQs

1. Can I make this soup in advance?
Yes, you can prepare Vegetarian Lentil Soup in advance and store it in the refrigerator or freezer. Just reheat before serving.

2. Is this soup gluten-free?
Yes, all of the ingredients in this recipe are gluten-free.

3. Can I use canned lentils instead of dry lentils?
Yes, you can use canned lentils. Just add them in during the last 5-10 minutes of cooking to heat through, since they’re already cooked.

This simple yet delicious Vegetarian Lentil Soup is perfect for a cozy dinner. Enjoy every warm and hearty spoonful!

Vegetarian Lentil Soup

A warm and filling meal, packed with nutritious vegetables and lentils, perfect for leftovers.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Healthy, Vegetarian

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 medium onion, chopped
• 3 cloves garlic, finely chopped or minced
• 2 stalks celery, finely chopped
• 1.5 cups cubed potatoes (around 4-5 small potatoes)
• 2 medium carrots, peeled and chopped into coins
• pinch salt depends on salted vegetable broth
• 0.5 cups dry green or brown lentils, rinsed
• 0.5 teaspoon thyme
• 0.5 teaspoon marjoram
• 6 cups vegetable stock
• 0.33 cups shredded cheddar see notes
• 2 tablespoons sour cream

Method

 

Preparation

1. Heat 2 tablespoons of olive oil in a large pan with a lid over medium heat.
2. Add the onion, garlic, and celery. Sauté until the garlic is translucent and soft.
3. Add the cubed potatoes and carrots. Season with a pinch of salt, depending on the saltiness of your vegetable broth. Fry for about 1-2 minutes.

Cooking

1. Add the lentils, thyme, marjoram, and vegetable stock. Cover the pan with a lid and bring the mixture to a boil.
2. Reduce heat and let it simmer for about 25-30 minutes or until the lentils are soft but not mushy.
3. Take the soup off the heat and let it cool for 5 minutes. Stir in the cheese.
4. Scoop out ¼ cup of the soup (without any veggies) and place it in a small bowl. Dissolve the sour cream in the bowl and then mix it back into the soup.
5. For a creamier texture, blend about ¼ of the soup with a stick blender, if desired.
6. Taste the soup and season with salt and black pepper. Serve garnished with fresh herbs.

Notes

Use vegetable broth with your desired salt level to control the soup's flavor. You can add other vegetables like bell peppers or spinach for more nutrients. Adjust the thickness by blending more or less of the soup to your liking. For extra flavor, add spices like cumin or paprika. Store any leftover soup in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 3 months.