Vegetarian Lentil Soup
This hearty and comforting soup is perfect for chilly days, packed with nourishing veggies and fragrant herbs like marjoram and thyme. The combination of lentils, potatoes, and carrots creates a creamy, filling dish that is easy to prepare and loved by all ages. It's a great option for a cozy lunch, snack, or dinner, and its simple, budget-friendly ingredients make it ideal for meal prep.
1 onion, chopped
3 garlic cloves, finely chopped
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 veggie broth saltiness)
½ cup dry green or brown lentils, rinsed
½ tsp thyme
½ tsp marjoram
6 cups vegetable stock
⅓ cup shredded cheddar
2 tbsp sour cream
Directions:
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and celery; sauté until soft.
2. Add potatoes, carrots, and a pinch of salt. Fry for 1-2 minutes.
3. Add lentils, thyme, marjoram, and veggie broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are soft.
4. Stir in shredded cheddar and let the soup cool for 5 minutes.
5. Dissolve sour cream in a small bowl with some soup, then return to the pot. For creamier soup, blend some of it.
6. Season with salt and pepper. Garnish with fresh herbs before serving.
Prep Time: 40 minutes
Kcal: 478 per serving