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Vegetarian Lentil Soup Recipe - Perfect Comfort Food!
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A hearty, protein-packed soup loaded with nourishing vegetables and fragrant herbs. Perfect comfort food that’s budget-friendly and ideal for meal prep.

Ingredients

Scale
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped or minced
  • 2 stalks celery, finely chopped
  • 1½ cups (6 oz) cubed potatoes (around 4–5 small potatoes)
  • 2 carrots, peeled and chopped into coins
  • 2 tablespoons olive oil
  • Pinch of salt
  • ½ cup (3.5 oz) dry green or brown lentils, rinsed
  • ½ teaspoon thyme
  • ½ teaspoon marjoram
  • 6 cups vegetable stock
  • ⅓ cup (1.4 oz) shredded cheddar
  • 2 tablespoons sour cream
  • Salt and black pepper to taste

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot with a lid over medium heat. Add onion, garlic and celery and sauté for 3-4 minutes until garlic is translucent and soft.
  2. Add the cubed potatoes, carrots and season with a pinch of salt. Sauté for about 2 minutes to coat with aromatics.
  3. Add the lentils, thyme, marjoram and vegetable broth. Cover and bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender but hold their shape.
  4. Remove from heat and let cool for 5 minutes. Stir in the shredded cheddar cheese until melted.
  5. Take out ¼ cup of soup broth and mix with sour cream in a small bowl. Add this mixture back to the soup.
  6. For creamier texture, blend about ¼ of the soup with a stick blender. Taste and season with salt and black pepper. Serve hot, garnished with fresh herbs if desired.

Notes

  • Rinse lentils before cooking as they can be dusty. Green or brown lentils work best for texture.
  • Use rennet-free cheese to keep recipe vegetarian. Can be made vegan by omitting dairy.
  • Soup thickens as it cools – add more broth when reheating if needed.

Nutrition

Find it online: https://www.benefitiany.com/vegetarian-lentil-soup/