Description
Looking for a hearty and delicious meal? Discover a flavorful recipe for Vegetarian Lentil Soup that will warm you up from the inside out.
Ingredients
Scale
- 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 ((how much 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
- ⅓ cup shredded cheddar (*see notes)
- 2 tbsp sour cream
Instructions
- Step 1: Heat 2 tbsp of olive oil in a large pan (with a lid) over medium heat. Add onion, garlic and celery and saute until garlic is translucent and soft.
- Step 2: Add the cubed potatoes, carrots and season with a pinch of salt (the amount will depend on how salted your veggie broth is). Fry for about 1-2 minutes.
- Step 3: Add the lentils, thyme, marjoram and veggie broth. Cover the pan with a lid and bring the mix to a boil. Then reduce heat and let simmer for about 25-30 minutes or until lentils are soft but not mushy. (see notes).
- Step 4: Take the soup from the heat and let the soup cool for 5 minutes. Stir in the cheese.
- Step 5: Take out ¼ cup of the soup (without any veggies) and add it to a small bowl. Dissolve sour cream and add the mix back to the soup.
- Step 6: For a creamier soup, blend about 1/4 of it with a stick blender (optional).
- Step 7: Taste and season with salt and black pepper. Serve garnished with fresh herbs.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg