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.