Vegetarian Lentil Soup (Print Version)
A hearty one-pot meal with green lentils, potatoes, and vegetables simmered in aromatic herbs and finished with melted cheddar.
# Ingredients:
→ Vegetables
01 -
1 onion, chopped
02 -
3 garlic cloves, finely chopped or minced
03 -
2 stalks celery, finely chopped
04 -
1 ½ cups (180 g) cubed potatoes, approximately 4-5 small potatoes
05 -
2 carrots, peeled and chopped into coins
→ Seasonings
06 -
Pinch of salt
07 -
½ teaspoon thyme
08 -
½ teaspoon marjoram
→ Proteins and Dairy
09 -
½ cup (100 g) dry green or brown lentils, rinsed
10 -
⅓ cup (40 g) shredded cheddar cheese
11 -
2 tablespoons sour cream
→ Liquids
12 -
6 cups (1.41 kg) vegetable stock
→ Cooking Oil
13 -
2 tablespoons olive oil
# Steps to Follow:
01 -
Heat 2 tablespoons of olive oil in a large pan with a lid over medium heat. Add onion, garlic, and celery, and saute until the garlic is translucent and soft.
02 -
Add the cubed potatoes and carrots to the pan. Season with a pinch of salt based on the saltiness of your vegetable broth. Fry for about 1-2 minutes.
03 -
Add the lentils, thyme, marjoram, and vegetable stock. Cover the pan with a lid, bring to a boil, then reduce heat to simmer for 25-30 minutes or until the lentils are soft but not mushy.
04 -
Remove the soup from heat and let it cool for 5 minutes. Stir in the shredded cheddar cheese.
05 -
Take out ¼ cup of the soup (without vegetables) and place it in a small bowl. Dissolve the sour cream in the extracted soup and then return the mixture to the pan.
06 -
For a creamier consistency, blend about ¼ of the soup using a stick blender (optional). Taste, adjust seasoning with salt and pepper, and serve garnished with fresh herbs.
# Additional Notes:
01 -
Use rennet-free cheese to keep the dish vegetarian.
02 -
Rinse lentils thoroughly before cooking to remove any dirt.
03 -
Cooking time may vary depending on the type of lentils used. Adjust as needed.
04 -
For thinner soup, add more vegetable stock. For a thicker texture, blend some or all of the soup.
05 -
To make a vegan version, substitute sour cream and cheese with plant-based alternatives.