Description

This is the best lentil soup to make on a chilly day. It’s packed with flavor, and the whole family will love it. It’s an easy base made with simple ingredients on which to build and add to and will warm you from the inside out.

Ingredients

Scale

1 onion, chopped
3 garlic cloves, finely chopped or minced
2 stalks celery, finely chopped
1 ½ cups cubed 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 microbial-rennet cheddar
2 tbsp sour cream

Instructions

Step: Heat 2 tbsp of olive oil in a large pan (with a lid) over medium heat. Add onion, garlic and celery and saute until garlic is translucent and soft.
Step: Add the cubed potatoes, carrots and season with a pinch of salt. Fry for about 1-2 minutes.
Step: Add the lentils, thyme, marjoram and veggie broth. Cover the pan with a lid and bring the mix to a boil. Then reduce heat and let simmer for about 25-30 minutes or until lentils are soft but not mushy.
Step: Take the soup from the heat and let the soup cool for 5 minutes. Stir in the cheese.
Step: Take out ¼ cup of the soup (without any veggies) and add it to a small bowl. Dissolve sour cream and add the mix back to the soup.
Step: For a creamier soup, blend about 1/4 of it with a stick blender (optional).
Step: Taste and season with salt and black pepper. Serve garnished with fresh herbs.

Notes

Ensure the cheddar cheese is microbial-rennet. Rinse lentils before cooking. For a vegan version, substitute sour cream with coconut milk and use vegan cheese.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Simmering
Cuisine: Middle-Eastern Inspired

Nutrition

Serving Size: 1 serving
Calories: 478 kcal
Sugar: 11 g
Sodium: 186 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 76 g
Fiber: 24 g
Protein: 24 g
Cholesterol: 26 mg

Keywords: vegetarian lentil soup, hearty soup, winter soup, potato lentil soup, one-pot meal