Description

A hearty and comforting vegetarian lentil soup packed with nutritious vegetables, aromatic herbs, and a creamy twist from cheddar cheese and sour cream. Perfect for a nutritious meal in just 40 minutes.

Ingredients

Vegetables and Aromatics

1 onion, chopped
3 garlic cloves, finely chopped or minced
2 stalks celery, finely chopped
1 ½ cups cubed potatoes (about 4-5 small potatoes)
2 carrots, peeled and chopped into coins

Legumes and Herbs

½ cup dry green or brown lentils, rinsed
½ tsp thyme
½ tsp marjoram

Liquids

6 cups vegetable stock
2 tbsp olive oil

Dairy

⅓ cup shredded cheddar cheese
2 tbsp sour cream

Seasoning

Pinch of salt (adjust based on the saltiness of your vegetable broth)

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Instructions

Sauté Aromatics: Heat the olive oil in a large pan over medium heat. Add chopped onion, garlic, and celery, and sauté until the garlic becomes translucent and soft, releasing the wonderful aromas.
Add Vegetables: Stir in the cubed potatoes, carrot coins, and a pinch of salt. Cook for 1-2 minutes to allow the flavors to meld together.
Simmer the Soup: Add the rinsed lentils, thyme, marjoram, and vegetable stock. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Let it cook for 25-30 minutes until the lentils are tender but retain some texture.
Incorporate Cheese and Sour Cream: Remove the soup from heat and let it cool for 5 minutes. Stir in the shredded cheddar cheese until melted. Take out about ¼ cup of the soup liquid (without veggies), mix it with the sour cream, then return this mixture back to the pot and stir well for extra creaminess.
Optional Blending: For a creamier texture, blend approximately ¼ of the soup using a stick blender until smooth, then mix it back into the rest of the soup.
Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Garnish with fresh herbs if desired and serve warm.

Notes

Adjust the salt depending on the sodium content of your vegetable stock.
Blending part of the soup is optional but recommended for a creamier texture.
This soup can be stored in the fridge for up to 3 days or frozen for longer storage.
For a vegan variation, omit the cheddar cheese and sour cream or substitute with vegan alternatives.