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Vegetarian Lentil Soup

A warm and filling meal, packed with nutritious vegetables and lentils, perfect for leftovers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.