Description
A comforting and nutritious vegetarian lentil soup packed with hearty vegetables, lentils, and creamy flavor — ready in just 30 minutes.
Ingredients
1 onion (chopped)
3 garlic cloves (minced)
2 stalks celery (chopped)
1 ½ cups cubed potatoes (about 4–5 small potatoes)
2 carrots (peeled, chopped into coins)
Pinch of salt
½ cup dry green or brown lentils (rinsed)
½ teaspoon thyme
½ teaspoon marjoram
6 cups vegetable stock
⅓ cup shredded cheddar
2 tablespoon sour cream
Instructions
1. Heat olive oil in a large pan over medium heat. Add onion, garlic, and celery; sauté until soft.
2. Add potatoes and carrots, season with salt, and cook 2 minutes.
3. Add lentils, thyme, marjoram, and vegetable stock. Cover and bring to a boil.
4. Simmer 25–30 minutes until lentils are tender but not mushy.
5. Remove from heat, stir in cheese, and let cool for 5 minutes.
6. Dissolve sour cream in a small bowl with soup liquid, then return to pot.
7. Blend ¼ of the soup for creaminess if desired. Season and serve.
Notes
For a vegan version, skip cheese and sour cream or use dairy-free alternatives. Blend more soup for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 5g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 12mg
Keywords: vegetarian lentil soup, lentil potato soup, healthy fall recipe, 30 minute meal