Cozy up with this hearty Vegetarian Lentil Soup packed with flavor and goodness. Perfect for chilly days! 🌱🥣
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 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 (see notes)
- 2 tbsp sour cream
Directions:
1. Start by heating 2 tablespoons of olive oil in a large pot with a lid over medium heat. When it's warm, toss in the chopped onion, garlic, and celery. Sauté them until the garlic becomes soft and translucent—just a few minutes to unlock those delicious aromas.
2. Next, add the cubed potatoes and sliced carrots. Give them a good stir, seasoning with a pinch of salt (keep in mind how salty your broth is) and fry everything together for about 1-2 minutes.
3. Now, it’s lentil time! Add the rinsed lentils, thyme, marjoram, and vegetable stock. Cover your pot with the lid and bring it all to a boil. Once boiling, reduce the heat and let it simmer for about 25-30 minutes until the lentils are tender but not mushy—nobody likes a mushy soup!
4. Once cooked, take the soup off the heat and let it cool for a few minutes. Stir in the shredded cheddar until it melts into that comforting broth.
5. For an extra creamy touch, scoop out about ¼ cup of the soup (just the broth) into a small bowl, mix in the sour cream until smooth, and then stir that lovely mix back into the pot.
6. If you crave a creamier consistency, feel free to blend about ¼ of the soup with an immersion blender—totally optional but oh-so-good!
7. Give it a taste and adjust the seasoning with more salt and freshly cracked black pepper if needed. Serve hot, garnished with fresh herbs for a pop of color and flavor.
Enjoy your warm bowl of vegetarian goodness! 🥕🍲✨
#VegetarianSoup #LentilLove #HeartyMeals #ComfortFood #CozyCooking