Description
A hearty and comforting vegetarian lentil soup loaded with fresh vegetables and herbs.
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 (adjust to taste based on broth)
- ½ cup dry green or brown lentils, rinsed
- ½ tsp thyme
- ½ tsp marjoram
- 6 cups vegetable stock
- ⅓ cup shredded cheddar, optional
- 2 tbsp sour cream, optional
Instructions
- Heat 2 tablespoons of olive oil in a large pan over medium heat.
- Add the chopped onion, garlic, and celery. Sauté until the garlic turns translucent and soft.
- Introduce the cubed potatoes and chopped carrots to the pan. Fry for about 1-2 minutes, seasoning with a pinch of salt.
- Add the rinsed lentils, thyme, marjoram, and vegetable stock. Cover and bring to a boil.
- Reduce heat and let it simmer for 25-30 minutes until lentils soften.
- Remove from heat and let cool for about 5 minutes, then stir in the shredded cheese.
- In a small bowl, mix ¼ cup of the soup without veggies with sour cream and add it back into the pot.
- For a creamier consistency, blend about ¼ of the soup using a stick blender if desired.
- Taste and season with salt and black pepper as needed. Serve garnished with fresh herbs.
Notes
For added creaminess, blend a portion of the soup. Serve with crusty bread or croutons.
