Name: Vegetarian Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegetarian
Ingredients: 1 onion, chopped.; 3 garlic cloves, finely chopped or minced.; 2 stalks celery, finely chopped.; 1 ½ cups cubed potatoes (4-5 small potatoes).; 2 carrots, peeled and sliced into coins.; Pinch of salt (adjust to taste based on veggie broth saltiness).; ½ cup dry green or brown lentils, rinsed.; ½ teaspoon thyme.; ½ teaspoon marjoram.; 6 cups vegetable stock.; ⅓ cup shredded cheddar cheese.; 2 tablespoons sour cream.; Optional: Fresh herbs for garnish.

This hearty vegetarian lentil soup is a delicious blend of savory vegetables, tender lentils, and a touch of cheddar, making it creamy and rich. It's easy to prepare, filling, and perfect for cozy dinners. The addition of carrots and potatoes gives it added texture and nutrition, while a blend of thyme and marjoram adds wonderful depth to the flavor.

If you’re in the mood for a cozy and nutritious meal, this Vegetarian Lentil Soup is an ideal choice. Packed with hearty ingredients like carrots, potatoes, and lentils, it's satisfying, flavorful, and easy to make!

INGREDIENTS

Onion: Adds a sweet, aromatic base to the soup. Chop it finely for even cooking.
Garlic: Adds depth and a touch of warmth. Mince it finely for the best flavor.
Celery: Enhances the soup’s savory profile with a slight crunch.
Potatoes: Use a waxy variety for a creamy texture. Cube them into small, bite-sized pieces.
Carrots: Sweet and nutritious, they add a lovely color and soften well as the soup cooks.
Lentils: Use green or brown lentils for a firm texture that holds up well in soup. Rinse them thoroughly before adding.
Vegetable Stock: Opt for low-sodium stock for better control over seasoning.
Cheddar Cheese: Adds a creamy finish to the soup. Use shredded cheddar and mix it in once the soup has cooled slightly.
Sour Cream: A small amount helps create a richer texture and a subtle tangy flavor.
Spices – Thyme and Marjoram: These herbs add earthy, savory notes that complement the lentils and vegetables perfectly.

INSTRUCTIONS

Step 1:: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion, garlic, and celery, and sauté until the onion is translucent and the garlic is soft, about 3-4 minutes.
Step 2:: Add the cubed potatoes and carrots to the pan. Season with a pinch of salt (adjust based on how salty your vegetable stock is) and cook for 1-2 minutes to enhance their flavors.
Step 3:: Stir in the lentils, thyme, marjoram, and vegetable stock. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 25-30 minutes or until the lentils are tender but not mushy.
Step 4:: Remove the soup from the heat and allow it to cool for about 5 minutes. Stir in the shredded cheddar cheese until melted and combined.
Step 5:: Take ¼ cup of the soup liquid (without vegetables) and dissolve the sour cream in it. Return this mixture to the soup, stirring to combine. For a creamier consistency, blend about ¼ of the soup with a stick blender, if desired.
Step 6:: Season to taste with salt and black pepper. Serve garnished with fresh herbs if desired, and enjoy a warm, hearty bowl of vegetarian lentil soup!

Serving and Storage Tips

Serving Suggestions: Pair this lentil soup with crusty bread or a side salad for a complete meal. A sprinkle of extra cheddar or a dollop of sour cream on top adds extra richness.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water or stock if the soup thickens too much.
Freezing: This soup freezes well. Portion it into containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Helpful Notes

For Added Flavor: Add a splash of lemon juice before serving to enhance the flavors of the vegetables.
Spice Variations: Add a pinch of red pepper flakes for a bit of heat or some fresh rosemary for a unique twist.
Make it Vegan: Omit the cheddar cheese and sour cream or replace them with vegan alternatives to make this recipe fully vegan.

Tips from Well-Known Chefs

Chef’s Tip: Letting the soup rest for 10-15 minutes after cooking allows the flavors to develop more deeply.
Pro Tip: Always season gradually as you cook. This ensures the flavors meld beautifully and prevents over-salting.

WHY YOU'LL LOVE THIS RECIPE

It's a wholesome, vegetarian meal packed with fiber and protein.
Perfect for meal prep; it tastes even better the next day!
Easy to adapt – switch up vegetables or make it dairy-free.

VARIATIONS

Add More Vegetables: Try adding spinach or kale for extra greens, or include diced tomatoes for added flavor.
Switch the Lentils: Use red lentils for a softer texture and faster cooking time.
Boost the Creaminess: Stir in a splash of coconut milk for a unique twist and added creaminess.