Description
Hearty vegetarian lentil soup brings Mediterranean warmth to kitchen tables with its nourishing blend of earthy legumes and aromatic herbs. Wholesome ingredients merge into a comforting bowl that nourishes both body and soul, inviting you to savor each spoonful of culinary comfort.
Ingredients
Scale
Main Ingredients:
- 6 cups vegetable stock
- 1/2 cup dry green or brown lentils, rinsed
- 1 1/2 cups potatoes, cubed (4–5 small potatoes)
- 2 carrots, peeled and cut into coins
- 2 celery stalks, finely chopped
- 1 onion, chopped
- 3 garlic cloves, finely chopped or minced
Herbs and Spices:
- 1/2 teaspoon thyme
- 1/2 teaspoon marjoram
- Salt and pepper to taste
Finishing Ingredients:
- 1/3 cup shredded cheddar cheese
- 2 tablespoons sour cream
- 2 tablespoons olive oil
Instructions
- Warm olive oil in a spacious skillet over medium heat, gently sautéing chopped onion, minced garlic, and diced celery until they become translucent and fragrant, approximately 4-5 minutes.
- Introduce diced potatoes and sliced carrots to the pan, sprinkling a light pinch of salt. Sauté for an additional 2-3 minutes to initiate softening.
- Pour in rinsed lentils, selected herbs, and vegetable broth. Elevate heat to bring the mixture to a robust boil, then reduce to a gentle simmer. Cover and allow to cook for 25-30 minutes, stirring occasionally until lentils reach a tender consistency.
- Remove from heat and let the soup rest for 5 minutes to slightly cool. Fold in grated cheese, creating a rich, creamy texture.
- Temper sour cream by gradually mixing it with a small portion of hot soup liquid to prevent curdling. Gently incorporate the tempered sour cream back into the soup.
- For enhanced creaminess, optional blending of approximately one-quarter of the soup can create a smoother consistency. Season with salt and freshly ground black pepper to taste.
- Garnish with freshly chopped herbs, serving hot for maximum flavor and enjoyment.
Notes
- Choose green or brown lentils for best texture and hearty flavor in this soup, avoiding red lentils which can become mushy.
- Consider adding smoked paprika or cumin for deeper flavor complexity without changing the vegetarian profile.
- Use vegetable broth with low sodium content to control salt levels and allow personal seasoning preferences.
- Swap dairy toppings with vegan alternatives like nutritional yeast or cashew cream for lactose-free or vegan versions of the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 15 mg