Description
This vegetarian lentil soup is a cozy, flavorful meal made with simple pantry ingredients, tender lentils, vegetables, and herbs, perfect for a chilly day.
Ingredients
Scale
- 1 onion, chopped
- 3 garlic cloves, finely chopped or minced
- 2 celery stalks, finely chopped
- 1 1/2 cups cubed potatoes
- 2 carrots, peeled and sliced
- Pinch of salt
- 1/2 cup dry green or brown lentils, rinsed
- 1/2 teaspoon thyme
- 1/2 teaspoon marjoram
- 6 cups vegetable stock
- 1/3 cup shredded cheddar cheese
- 2 tablespoons sour cream
Instructions
- Heat olive oil in a large pan and saute onion, garlic, and celery until soft
- Add potatoes, carrots, and a pinch of salt and cook for 1 to 2 minutes
- Add lentils, thyme, marjoram, and vegetable stock and bring to a boil
- Reduce heat and simmer for 25 to 30 minutes until lentils are tender
- Remove from heat and let the soup cool briefly
- Stir in shredded cheese
- Mix sour cream with a small amount of broth and stir back into the soup
- Season with salt and black pepper and serve
Notes
- Cheddar or parmesan both work well as long as they are rennet-free
- Skip cheese and sour cream for a vegan version
- Cooking time may vary depending on lentil type
- Blend part of the soup for a creamier texture if desired
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Middle-Eastern Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 478
- Sugar: 11g
- Sodium: 186mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 24g
- Protein: 24g
- Cholesterol: 26mg