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Vegetarian Lentil Soup

A warm and hearty meal packed with nutrients, this Vegetarian Lentil Soup is perfect for any day, providing a cozy option for lunch or dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, 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 to taste, depending on broth salinity.
  • 0.5 cups dry green or brown lentils, rinsed
  • 0.5 teaspoons thyme
  • 0.5 teaspoons marjoram
  • 6 cups vegetable stock
  • 0.33 cups shredded cheddar optional, see notes
  • 2 tablespoons sour cream

Method
 

Preparation
  1. Start by preparing your vegetables: chop the onion, garlic, celery, potatoes, and carrots. Rinse the lentils under cold water to remove any dirt.
  2. In a large pan that has a lid, heat 2 tablespoons of olive oil over medium heat.
Cooking
  1. Add the chopped onion, garlic, and celery to the pan. Sauté them until the garlic is translucent and soft, about 3-5 minutes.
  2. Next, add the cubed potatoes and chopped carrots to the pan. Season with a pinch of salt and fry for another 1-2 minutes.
  3. 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.
  4. Once it boils, reduce the heat and let the soup simmer for about 25-30 minutes until the lentils are soft but not mushy.
  5. Remove the soup from heat and allow it to cool for 5 minutes. Stir in the shredded cheddar cheese until it melts.
  6. 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.
  7. If desired, use a stick blender to blend ¼ of the soup in the pot for a creamier texture.
  8. Taste the soup and season with salt and black pepper to your liking.
Serving
  1. Serve the soup hot, garnished with fresh herbs if desired.

Notes

This soup stores well in the refrigerator for up to 5 days. For freezing, let it cool completely, then pour into freezer-safe containers for up to 3 months. Reheat on the stove and stir well before serving.