Description
A hearty and comforting vegetarian lentil soup featuring a flavorful blend of sautéed aromatics, tender vegetables, and nutritious green or brown lentils simmered in vegetable stock, finished with cheddar cheese and sour cream for richness. Perfect for a cozy meal packed with protein and fiber.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, chopped
- 3 garlic cloves, finely chopped or minced
- 2 stalks celery, finely chopped
- 1 ½ cups cubed potatoes (about 4-5 small potatoes)
- 2 carrots, peeled and chopped into coins
Legumes and Herbs
- ½ cup dry green or brown lentils, rinsed
- ½ tsp thyme
- ½ tsp marjoram
Liquids
- 6 cups vegetable stock
Other Ingredients
- Pinch of salt (adjust based on the saltiness of your vegetable broth)
- 2 tbsp olive oil
- â…“ cup shredded cheddar cheese
- 2 tbsp sour cream
Instructions
- Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add chopped onion, garlic, and celery. Sauté until the garlic becomes translucent and soft, about 3-5 minutes, to develop the base flavors.
- Add Vegetables: Stir in cubed potatoes, carrots, and a pinch of salt. Cook for 1-2 minutes to help meld the flavors before adding the broth.
- Simmer the Soup: Add rinsed lentils, thyme, marjoram, and vegetable stock. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for 25-30 minutes until the lentils are tender but not mushy.
- Incorporate Cheese and Sour Cream: Remove the soup from heat and let it cool slightly for 5 minutes. Stir in the shredded cheddar cheese until melted. Take out about ¼ cup of soup (without vegetables), mix it with sour cream, and then stir this mixture back into the pot to add creaminess and tang.
- Optional Blending: For a creamier soup texture, blend approximately ¼ of the soup with an immersion stick blender until smooth, then mix back into the main pot.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and freshly ground black pepper if desired. Garnish with fresh herbs if available and serve warm.
Notes
- Adjust salt levels based on the saltiness of your vegetable stock to avoid over-salting.
- Use green or brown lentils as red lentils may become mushy and alter texture.
- For a vegan version, omit the cheddar cheese and sour cream or substitute with vegan alternatives.
- Blending part of the soup is optional but recommended for a creamier consistency.
- Leftover soup keeps well refrigerated for up to 3 days and freezes beautifully.
