Description
A comforting and nutritious lentil soup enriched with savory vegetables and herbs, perfect for any occasion.
Ingredients
Scale
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 1½ cups cubed potatoes (about 4-5 small potatoes)
- 2 carrots, peeled and chopped into coins
- Pinch of salt (to taste)
- 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
- Heat 2 tbsp of olive oil in a large pan (with a lid) over medium heat.
- Add onion, garlic, and celery and sauté until the garlic is translucent and soft.
- Stir in the cubed potatoes and carrots, and season with a pinch of salt.
- Fry for about 1-2 minutes.
- Mix in the lentils, thyme, marjoram, and veggie broth.
- Cover the pan with a lid and bring the mix to a boil.
- Reduce heat and let simmer for about 25-30 minutes, or until lentils are soft but not mushy.
- Take the soup from the heat and let it cool for 5 minutes.
- Stir in the cheese.
- Remove ¼ cup of the soup (without any veggies) to a small bowl and dissolve the sour cream.
- Add the sour cream mixture back into the soup.
- Blend about 1/4 of it with a stick blender for a creamier texture (optional).
- Taste and season with salt and black pepper.
- Serve garnished with fresh herbs.
Notes
This soup can be customized by adding other vegetables or proteins. For a vegan option, use plant-based cheese and sour cream alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 30mg