Name: Vegetarian Lentil Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegetarian
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; 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; Pinch of salt (adjust according to veggie broth saltiness); 2 tbsp olive oil; Black pepper to taste; Fresh herbs for garnish (optional)

If you are searching for a heartwarming, nourishing dish that feels like a cozy hug in a bowl, this Vegetarian Lentil Soup is an absolute must-try. It combines earthy lentils, tender potatoes, sweet carrots, and fragrant herbs to create a symphony of flavors and textures that will delight your taste buds and warm your soul. This soup is not only simple to make but also incredibly satisfying, filling, and packed with wholesome ingredients that show how comforting and delicious vegetarian cooking can be.

Vegetarian Lentil Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here plays an essential role in building the depth, texture, and color of this Vegetarian Lentil Soup. From the aromatic base of onion and garlic to the wholesome lentils and fresh vegetables, each element enhances the overall experience of this delightful bowl.

Onion: Chopped to provide a sweet and savory foundation flavor.
Garlic cloves: Finely chopped or minced to infuse the soup with a warm, aromatic punch.
Celery stalks: Finely chopped to add subtle crispness and complementary textures.
Cubed potatoes: About 1 ½ cups, providing heartiness and a creamy texture once cooked.
Carrots: Peeled and chopped into coins to add natural sweetness and bright color.
Pinch of salt: Adjustable depending on the saltiness of your vegetable broth.
Dry green or brown lentils: Half a cup, rinsed for freshness and to create that classic lentil soup body.
Thyme: Half a teaspoon to lend a subtle herbaceous note.
Marjoram: Half a teaspoon, complementing the thyme with its mild, sweet aroma.
Vegetable stock: Six cups to build a flavorful, satisfying base.
Shredded cheddar: One-third cup for melting creaminess and a touch of indulgence.
Sour cream: Two tablespoons, blended in for richness and a slight tang.
Olive oil: Two tablespoons for sautéing and bringing all the ingredients together beautifully.

How to Make Vegetarian Lentil Soup

Step 1: Sauté the Aromatics

Begin by warming your olive oil in a large pan over medium heat. Add the chopped onion, minced garlic, and celery. Cook gently until the garlic becomes translucent and soft, releasing those wonderful aromas that get your kitchen smelling irresistible. This step builds the flavor base you’ll notice in every spoonful.

Step 2: Add the Vegetables and Season

Next, toss in the cubed potatoes and sliced carrots, seasoning with a pinch of salt. The salt might need adjusting depending on your vegetable broth, so keep that in mind. Fry everything together for a couple of minutes to start softening the veggies and to allow all those flavors to meld beautifully.

Step 3: Simmer with Lentils and Herbs

Now it’s time to add your rinsed lentils, thyme, marjoram, and the vegetable stock. Stir it all to combine, then cover the pan with a lid. Bring to a boil, then reduce the heat and let everything simmer gently for 25 to 30 minutes. The goal is tender lentils that are cooked through but not mushy, ensuring a lovely texture in your Vegetarian Lentil Soup.

Step 4: Stir in Cheese and Sour Cream

Remove the soup from the heat and let it cool slightly for about five minutes. Stir in the shredded cheddar cheese so it melts smoothly into the soup. Save about a quarter cup of the clear broth (no veggies) in a small bowl, dissolve the sour cream into it, then stir this creamy mixture back into the soup for that luscious finish.

Step 5: Optional Creamy Blend and Final Seasoning

If you love a creamier soup, now’s the moment to grab a stick blender and pulse about a quarter of the soup. This step adds silkiness without losing all the wonderful chunky veggies. Finish by tasting and seasoning with additional salt and freshly ground black pepper as needed.

How to Serve Vegetarian Lentil Soup

Garnishes

Fresh herbs such as parsley, cilantro, or chives make an excellent bright garnish that lifts the overall flavor and presentation. A drizzle of olive oil or a dollop of extra sour cream can add a delightful touch of indulgence.

Side Dishes

This soup pairs wonderfully with crusty bread or a warm, buttery baguette for dipping. A simple green salad dressed with lemon vinaigrette also complements the soup’s earthiness beautifully, making for a balanced meal.

Creative Ways to Present

For a fun twist, serve the Vegetarian Lentil Soup in hollowed-out bread bowls, which adds a rustic charm and edible container. You can also top each serving with toasted nuts or seeds for extra crunch and a nutritional boost.

Make Ahead and Storage

Storing Leftovers

This soup stores exceptionally well in the refrigerator for up to three days. Allow it to cool completely before transferring to an airtight container to keep all the flavors fresh and delicious.

Freezing

Vegetarian Lentil Soup freezes beautifully, making it perfect for meal prep. Portion it into freezer-safe containers or bags, leaving room for expansion, and freeze for up to three months.

Reheating

To reheat, thaw in the refrigerator overnight if frozen, then warm gently on the stove over low to medium heat, stirring occasionally until heated through. You can add a splash of vegetable stock or water if the soup has thickened too much.

FAQs

Can I use different types of lentils for this soup?

Absolutely! While green or brown lentils hold their shape nicely and offer a satisfying bite, red lentils can also work but will turn the soup creamier and break down more quickly. Adjust simmering times accordingly.

Is it possible to make this soup vegan?

Yes, simply omit the shredded cheddar and sour cream, or replace them with your favorite vegan cheese and plant-based cream alternatives to maintain the same creamy texture and richness.

How thick should the soup be?

The Vegetarian Lentil Soup is best enjoyed with a hearty but not too thick consistency. It should be spoonable with tender veggies and lentils floating in a flavorful broth, but feel free to blend part of it for a creamier texture.

Can I add other vegetables to this soup?

Definitely! Feel free to experiment by adding diced tomatoes, spinach, kale, or bell peppers for added color, nutrition, and flavor complexity. Just adjust cooking times as needed.

What can I do if the soup is too salty?

If the soup turns out saltier than expected, try adding extra water, unsalted vegetable stock, or a few more diced potatoes to balance the flavor. Serving with unsalted bread can also help.

Final Thoughts

I can’t recommend this Vegetarian Lentil Soup enough for those chilly evenings when you want something both comforting and wholesome. It’s an easy recipe that delivers big on flavor and heartiness, perfect as a weeknight meal or lunch prep. Give it a try soon — I promise it will quickly become one of your favorite go-to dishes!

Vegetarian Lentil Soup Recipe

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★★★★★

4.7 from 11 reviews

This hearty Vegetarian Lentil Soup is a comforting and nutritious dish, perfect for chilly days. Combining tender green or brown lentils, fresh vegetables, and aromatic herbs, it’s a flavorful and satisfying meal that is both easy to prepare and packed with protein and fiber. The soup is lightly enriched with shredded cheddar cheese and sour cream for a creamy texture, making it ideal for vegetarians seeking a wholesome, warming bowl of goodness.

Author: zara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmering, Sautéing
Cuisine: Vegetarian, Comfort Food
Diet: Vegetarian

Ingredients

Scale

Vegetables

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 and Dairy

6 cups vegetable stock
⅓ cup shredded cheddar cheese
2 tbsp sour cream

Seasonings and Others

Pinch of salt (adjust according to veggie broth saltiness)
2 tbsp olive oil
Black pepper to taste
Fresh herbs for garnish (optional)

Instructions

Sauté the aromatics: Heat 2 tablespoons of olive oil in a large pan with a lid over medium heat. Add the chopped onion, minced garlic, and celery, and sauté until the garlic becomes translucent and soft, releasing a fragrant base for the soup.
Add potatoes and carrots: Stir in the cubed potatoes and carrot coins, seasoning with a pinch of salt, mindful of your vegetable broth’s salt content. Fry the vegetables for about 1 to 2 minutes to slightly soften and meld flavors.
Cook lentils and simmer: Add the rinsed lentils, thyme, marjoram, and the vegetable stock to the pan. Cover with the lid and bring the mixture to a boil. Then reduce the heat to a simmer and let it cook for 25 to 30 minutes, or until the lentils are tender but not mushy.
Cool and add cheese: Remove the soup from the heat and allow it to cool for 5 minutes. Stir in the shredded cheddar cheese until melted and evenly incorporated, which adds a creamy texture to the soup.
Mix in sour cream: Scoop out about ¼ cup of soup broth without vegetables into a small bowl. Dissolve the sour cream in this broth, then return the mixture back to the soup, ensuring it blends smoothly without curdling.
Optional blending for creaminess: For a creamier texture, use a stick blender to blend roughly one-quarter of the soup directly in the pot, leaving some chunks for a hearty mouthfeel.
Season and serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Serve hot, garnished with fresh herbs such as parsley or cilantro for added freshness and color.

Notes

Shrredded cheddar cheese can be substituted with vegan cheese for a dairy-free version.
Sour cream may curdle if added to boiling hot soup, so let the soup cool briefly before adding.
Green or brown lentils hold their shape better than red lentils, preventing the soup from becoming too mushy.
For added protein, you can sprinkle some toasted pumpkin seeds or add cooked quinoa when serving.
If a thicker soup is preferred and the stick blender is not used, mash some of the lentils and potatoes with a fork for a hearty texture.
Adjust the salt depending on the saltiness of the vegetable stock to avoid over-salting.