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Vegetarian Lentil Soup Recipe

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutrition

Keywords: vegetarian lentil soup, lentil soup recipe, healthy soup, easy vegetarian dinner, comfort food, lentils, vegetable soup

Find it online: https://zarameals.com/vegetarian-lentil-soup-recipe/