Description
A warm and comforting vegetarian lentil soup that is simple to prepare and packed with flavor.
Ingredients
- 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 and chopped into coins)
- Pinch of salt
- ½ cup dry green or brown lentils (rinsed)
- ½ tsp thyme
- ½ tsp marjoram
- 6 cups vegetable stock
- ⅓ cup shredded cheddar
- 2 tbsp sour cream
Instructions
- Heat 2 tbsp of olive oil in a large pan over medium heat.
- Add onion, garlic, and celery. Sauté until translucent and soft.
- Toss in cubed potatoes and carrots. Season with a pinch of salt and fry for about 1-2 minutes.
- Add lentils, thyme, marjoram, and vegetable stock. Cover and bring to a boil, then reduce heat and let simmer for 25-30 minutes until lentils are soft.
- Take off heat and let cool for 5 minutes.
- Stir in cheese.
- Dissolve sour cream in a small bowl with ¼ cup of the soup and mix back into the soup.
- Blend about ¼ of the soup for a creamier texture.
- Taste and adjust seasoning, then serve garnished with fresh herbs.
Notes
For a creamier soup, blending a portion of it can enhance the texture. Adjust salt based on the broth’s flavor.