Description
A comforting weeknight soup packed with protein-rich lentils and fresh vegetables, ideal for chilly evenings.
Ingredients
Scale
- 1 onion, chopped
- 3 garlic cloves, finely chopped or minced
- 2 stalks celery, finely chopped
- 1 ½ cups cubed potatoes (around 4–5 small potatoes)
- 2 carrots, peeled and chopped into coins
- Pinch of salt
- ½ cup dry green or brown lentils, rinsed
- ½ tsp thyme
- ½ tsp marjoram
- 6 cups vegetable stock
- â…“ cup shredded cheddar
- 2 tbsp sour cream
Instructions
- Heat 2 tbsp of olive oil in a large pan over medium heat. Add onion, garlic, and celery; sauté until garlic is translucent.
- Add cubed potatoes and carrots, season with salt, and fry for 1-2 minutes.
- Add lentils, thyme, marjoram, and veggie broth. Bring to a boil, then cover and reduce heat to simmer for 25-30 minutes.
- After cooking, let soup cool for 5 minutes and stir in cheese.
- Dissolve sour cream in a small bowl with ¼ cup of soup and add back to the pot.
- For a creamier texture, blend a portion of the soup with a stick blender.
- Taste and season with salt and black pepper; serve garnished with fresh herbs.
Notes
For a creamier version, blend part of the soup. Adjust cheese and sour cream for a vegan substitute.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg