Description
A warm and flavorful vegetarian lentil soup that combines vibrant ingredients and spices for a comforting bowl of joy.
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 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 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and celery. Sauté until the onion is translucent, about 3-4 minutes.
- Add the cubed potatoes and carrots, sprinkle in a pinch of salt, and stir for an additional 1-2 minutes.
- Incorporate the rinsed lentils, thyme, marjoram, and vegetable stock. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until lentils and veggies are tender.
- Remove from heat and cool for 5 minutes. Stir in the shredded cheddar until melted.
- For a creamier texture, blend a portion of the soup or leave it chunky.
- Taste and adjust seasoning as necessary. Serve garnished with fresh herbs or cheese if desired.
Notes
For a vegan version, omit cheese and sour cream; add nutritional yeast for flavor. Adjust spices and experiment with different vegetables for personal taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican-Inspired Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg