Description
A comforting and nutritious Vegetarian Lentil Soup made with fresh vegetables and spices, perfect for chilly days.
Ingredients
Scale
- 1 onion (chopped)
- 3 garlic cloves (finely chopped or minced)
- 2 stalks celery (finely chopped)
- 1 ½ cups cubed potatoes (approximately 4–5 small potatoes)
- 2 carrots (peeled and chopped into coins)
- Pinch of salt (adjust based on your veggie broth)
- ½ cup dry green or brown lentils (rinsed)
- ½ tsp thyme
- ½ tsp marjoram
- 6 cups vegetable stock
- ⅓ cup shredded cheddar (refer to notes)
- 2 tbsp sour cream
Instructions
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add chopped onion, minced garlic, and celery. Sauté until the garlic becomes translucent and soft.
- Add cubed potatoes and chopped carrots, seasoning with a pinch of salt. Fry them for about 1-2 minutes.
- Fold in the lentils, thyme, marjoram, and vegetable stock.
- Cover with a lid, bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes until lentils are soft.
- Let the soup cool slightly before adding ⅓ cup of shredded cheddar cheese.
- For a creamy touch, pour ¼ cup of the soup (without any veggies) into a bowl, stir in sour cream, then return it to the pot.
- Optionally, blend about a quarter of the soup for creaminess. Adjust seasoning with salt and pepper before serving.
Notes
Store any leftovers in airtight containers for up to five days. The soup freezes well; label containers with dates.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 10mg
Keywords: lentil soup, vegetarian soup, comfort food, healthy soup, hearty soup