Vegetarian Lentil Soup is a warm and hearty meal that is perfect for any day. Whether you want something cozy on a chilly evening or a nutritious dish for lunch, this soup fits the bill. Packed with legumes, vegetables, and various flavors, it offers a simple yet fulfilling choice for anyone who prefers plant-based meals. It’s easy to prepare, making it a great option for busy days or when you just want something tasty.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love this Vegetarian Lentil Soup. First, it is packed with nutrients. Lentils are rich in protein, fiber, and several essential vitamins and minerals. By using a variety of vegetables, you not only add flavor but also boost the nutritional value.
Second, this recipe is budget-friendly. Most of the ingredients are inexpensive and often found in your pantry or fridge. It’s a great way to create a filling meal without spending too much.
Next, this soup is very versatile. You can easily adapt it to your taste by adding different herbs or veggies. If you like it spicy, throw in some chili flakes. If you prefer it creamier, blend part of it to make it smoother.
Finally, making this soup is simple. The step-by-step instructions guide you through each stage, which makes cooking easy even for beginners. Plus, the result is delicious, warm, and satisfying.
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
- â…“ cup shredded cheddar (*see notes)
- 2 tbsp sour cream
STEP-BY-STEP INSTRUCTIONS
- Preparation of Ingredients: Start by preparing your vegetables. Chop the onion, garlic, celery, potatoes, and carrots. Rinse the lentils under cold water to remove any dirt.
- Heat Oil: In a large pan that has a lid, heat 2 tablespoons of olive oil over medium heat.
- Cook Aromatics: Add the chopped onion, garlic, and celery to the pan. Sauté them until the garlic is translucent and soft. This should take about 3-5 minutes.
- Add Vegetables: Next, add the cubed potatoes and chopped carrots to the pan. Season with a pinch of salt and fry for another 1-2 minutes.
- Incorporate Lentils and Herbs: Add the rinsed lentils, thyme, and marjoram to the pan. Pour in the vegetable stock. Cover the pan with the lid and bring the mixture to a boil.
- Simmer: Once it boils, reduce the heat and let the soup simmer for about 25-30 minutes. Cook until the lentils are soft but not mushy.
- Cool and Stir in Cheese: Remove the soup from heat and allow it to cool for 5 minutes. Stir in the shredded cheddar cheese until it melts.
- Add Sour Cream: Take out ¼ cup of the soup that does not contain any vegetables and place it into a small bowl. Dissolve the sour cream in this bowl and mix it back into the soup.
- Blend (Optional): If you like a creamier soup, use a stick blender to blend ¼ of the soup in the pot. This step is optional.
- Final Seasoning: Taste the soup and season with salt and black pepper to your liking.
- Serve: Serve the soup hot, garnished with fresh herbs if desired.
HOW TO SERVE Vegetarian Lentil Soup
Vegetarian Lentil Soup is perfect on its own, but it can be enjoyed with a variety of sides. Serve it in bowls while it is warm. You may add some fresh herbs on top for a pop of color and extra flavor.
A slice of crusty bread, a crisp salad, or some simple crackers make great partners to this warm soup. You can also pair it with rice or quinoa if you’re looking for something more filling.
STORAGE & FREEZING: Vegetarian Lentil Soup
This soup stores well and can last in the refrigerator for up to 5 days. Make sure to place it in an airtight container after it has cooled.
If you want to freeze it, you can do this too. Let the soup cool completely, then pour it into freezer-safe containers. It can be kept in the freezer for up to 3 months. When you are ready to eat it, simply thaw it in the refrigerator overnight and reheat it on the stove. Stir well before serving, as the lentils may settle.
SERVING SUGGESTIONS
As mentioned earlier, this soup pairs well with various sides. Here are some suggestions:
- Crusty Bread: A slice of crusty French or sourdough bread is perfect for dipping in the soup.
- Salad: A fresh green salad with a light dressing can complement the hearty soup nicely.
- Cheese: You can also serve additional cheese on the side for those who love extra cheesy flavors.
- Crackers: Simple crackers can also add a nice crunch to your meal.
Feel free to get creative with sides that you enjoy!
VARIATIONS
You can change this Vegetarian Lentil Soup in many ways to suit your taste:
- Different Lentils: While the recipe calls for green or brown lentils, you can try using red lentils for a different texture and flavor.
- Add Beans: Consider adding a can of white beans or kidney beans for extra protein.
- Vegetable Mix: Feel free to add other vegetables such as spinach, kale, or bell peppers for added nutrients and flavors.
- Spicy Version: Add cayenne pepper or diced jalapeños if you enjoy a bit of heat in your soup.
- Herbs: Instead of thyme and marjoram, you can experiment with oregano, basil, or fresh parsley for a different flavor.
FAQs
1. Can I make this soup ahead of time?
Yes! This soup keeps well in the fridge and can be made a day ahead. It even tastes better the next day as the flavors meld together.
2. What if I don’t have vegetable stock?
You can use water instead, but the soup may need extra seasoning for flavor. You may also consider vegetable bouillon for a quick fix.
3. How do I thicken the soup?
If you want a thicker soup, you can blend part of it with an immersion blender or simply allow it to cook a bit longer to reduce the liquid.
4. Can I add meat to this recipe?
Yes, if you are not strictly vegetarian, adding diced chicken or sausage will add another layer of flavor and protein.
MAKE-AHEAD TIPS FOR Vegetarian Lentil Soup
To save time, you can prepare some ingredients ahead of time. Chop the vegetables and rinse the lentils a day before and store them in the fridge. When you’re ready to cook, all you have to do is combine them in the pan.
Also, you can batch cook this soup by making a large pot and then dividing it into smaller containers. This is great for quick meals during the week. Just reheat and enjoy!
With these ideas and instructions, you can easily make a delicious pot of Vegetarian Lentil Soup that warms the heart and nourishes the body. Enjoy your cooking!
Vegetarian Lentil Soup
Ingredients
Method
- Start by preparing your vegetables: chop the onion, garlic, celery, potatoes, and carrots. Rinse the lentils under cold water to remove any dirt.
- In a large pan that has a lid, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion, garlic, and celery to the pan. Sauté them until the garlic is translucent and soft, about 3-5 minutes.
- Next, add the cubed potatoes and chopped carrots to the pan. Season with a pinch of salt and fry for another 1-2 minutes.
- Add the rinsed lentils, thyme, and marjoram to the pan. Pour in the vegetable stock and cover the pan with the lid. Bring the mixture to a boil.
- Once it boils, reduce the heat and let the soup simmer for about 25-30 minutes until the lentils are soft but not mushy.
- Remove the soup from heat and allow it to cool for 5 minutes. Stir in the shredded cheddar cheese until it melts.
- Take out ¼ cup of the soup that does not contain any vegetables and place it into a small bowl. Dissolve the sour cream in this bowl and mix it back into the soup.
- If desired, use a stick blender to blend ¼ of the soup in the pot for a creamier texture.
- Taste the soup and season with salt and black pepper to your liking.
- Serve the soup hot, garnished with fresh herbs if desired.