Warm, comforting, and bursting with flavor, this vegetarian lentil soup is the perfect dish for cold days. With wholesome ingredients like lentils, carrots, and potatoes, it offers both nutrition and satisfaction in every spoonful. This easy-to-make recipe is a family favorite and can be adjusted to your tastes with the optional blending step for a creamier texture.
Why You’ll Love This Recipe
This vegetarian lentil soup is a perfect combination of hearty and healthy. It’s loaded with nutritious ingredients like lentils, carrots, potatoes, and celery, making it not only delicious but also filling. The addition of creamy sour cream and melted cheddar cheese gives the soup a rich, comforting texture that everyone will love. It’s the ideal dish for cozy meals during chilly evenings, and it’s so simple to prepare, making it a great option for busy days or weeknight dinners. Plus, it's vegetarian and packed with vitamins and fiber!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 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
- Pinch of salt (adjust based on the saltiness of your vegetable broth)
- ½ cup dry green or brown lentils, rinsed
- ½ teaspoon thyme
- ½ teaspoon marjoram
- 6 cups vegetable stock
- ⅓ cup shredded cheddar cheese
- 2 tablespoon sour cream
- 2 tablespoon olive oil
Directions
-
Sauté Aromatics:
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion, garlic, and celery, sautéing until the garlic becomes translucent and soft. -
Add Vegetables:
Stir in the cubed potatoes, carrots, and a pinch of salt. Cook for 1-2 minutes to allow the flavors to combine. -
Simmer the Soup:
Add the lentils, thyme, marjoram, and vegetable stock. Cover the pan with a lid and bring the mixture to a boil. Reduce the heat and let the soup simmer for 25-30 minutes, or until the lentils are soft but not mushy. -
Incorporate Cheese and Sour Cream:
Remove the soup from the heat and let it cool for 5 minutes. Stir in the shredded cheddar cheese. Take out ¼ cup of the soup (without veggies) and mix it with the sour cream in a small bowl. Return the sour cream mixture to the soup and stir well. -
Optional Blending:
For a creamier texture, blend about ¼ of the soup with a stick blender. -
Season and Serve:
Taste the soup and adjust seasoning with salt and black pepper as needed. Garnish with fresh herbs and serve warm.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
Variations
- Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño during the sautéing step for a spicy twist.
- Vegan Option: Omit the cheddar cheese and sour cream, or use vegan cheese and sour cream alternatives for a dairy-free version.
- Add Greens: Stir in spinach, kale, or another leafy green for added nutrients.
- Hearty Texture: For a thicker soup, blend half of the soup mixture before adding the cheese and sour cream.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop, making it even more delicious the next day.
- Reheating: Reheat the soup on the stove over medium heat, stirring occasionally until heated through. If the soup has thickened, add a splash of vegetable broth or water to reach your desired consistency.
FAQs
1. Can I use canned lentils for this recipe?
Yes, you can use canned lentils instead of dry lentils. Make sure to drain and rinse them before adding them to the soup.
2. Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.
3. Can I add other vegetables to the soup?
Absolutely! You can add vegetables like zucchini, spinach, or bell peppers to customize the soup to your liking.
4. Can I use chicken broth instead of vegetable broth?
Yes, you can substitute chicken broth for vegetable broth if you’re not strictly vegetarian.
5. How can I make the soup spicier?
To make the soup spicier, add some chili flakes, cayenne pepper, or fresh chopped chili peppers to the broth during cooking.
6. Can I use a different type of cheese?
Yes, you can use other types of cheese such as gouda, mozzarella, or parmesan for a different flavor profile.
7. How do I make this soup thicker?
You can make the soup thicker by blending part of the soup with an immersion blender or regular blender. Alternatively, you can cook it longer to allow the lentils and potatoes to break down.
8. Is this soup gluten-free?
Yes, this soup is naturally gluten-free. Just be sure to check that the vegetable broth you use is also gluten-free.
9. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes are a great alternative to regular potatoes and will add a subtle sweetness to the soup.
10. Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply sauté the aromatics, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Conclusion
This vegetarian lentil soup is a comforting, nutritious, and easy-to-make dish that’s perfect for any occasion. Whether you enjoy it as a cozy weeknight meal or serve it for a family dinner, the hearty combination of vegetables, lentils, and cheese will satisfy your cravings. It’s versatile, so feel free to adjust the ingredients to your taste, and enjoy a bowl of warmth and flavor!
Vegetarian Lentil Soup Recipe
- Total Time: 40 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
This comforting vegetarian lentil soup is packed with healthy ingredients like lentils, carrots, potatoes, and celery, making it a delicious and nutritious option for cozy meals. Easy to prepare and full of flavor, it's perfect for chilly days or a simple weeknight dinner. With the option to blend it for a creamy texture, it's a versatile recipe that can be customized to your taste. Whether you're vegetarian or looking for a hearty and wholesome meal, this soup is sure to satisfy.
Ingredients
Ingredients:
- 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
- Pinch of salt (adjust based on the saltiness of your vegetable broth)
- ½ cup dry green or brown lentils, rinsed
- ½ tsp thyme
- ½ tsp marjoram
- 6 cups vegetable stock
- ⅓ cup shredded cheddar cheese
- 2 tbsp sour cream
- 2 tbsp olive oil
Instructions
Instructions:
- Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add chopped onion, garlic, and celery. Sauté until the garlic becomes translucent and soft.
- Add Vegetables: Stir in cubed potatoes, carrots, and a pinch of salt. Cook for 1-2 minutes to combine the flavors.
- Simmer the Soup: Add lentils, thyme, marjoram, and vegetable stock. Bring to a boil, cover, and reduce heat. Simmer for 25-30 minutes until lentils are soft but not mushy.
- Incorporate Cheese and Sour Cream: Remove the soup from heat and let it cool for 5 minutes. Stir in shredded cheddar cheese. Take out ¼ cup of the soup (without veggies), mix it with sour cream, and return the mixture to the pot. Stir well.
- Optional Blending: For a creamier texture, blend about ¼ of the soup with a stick blender.
- Season and Serve: Taste and adjust the seasoning with salt and pepper. Garnish with fresh herbs and serve warm.
Notes
- Spicy Kick: Add red pepper flakes or diced jalapeño during the sautéing step for extra heat.
- Vegan Option: Omit the cheddar cheese and sour cream, or use vegan cheese and sour cream alternatives.
- Storage: Store leftover soup in an airtight container for up to 3-4 days. It can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
