Cozy Up with This Hearty Vegetarian Lentil Soup Recipe

Enjoy this hearty Vegetarian Lentil Soup, brimming with wholesome ingredients and flavors that will warm you up on chilly days.

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Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings: 6 bowls

Course: Soup

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 cup Onion Adds sweetness and depth of flavor; swap with shallots for a gentler taste.
2 cloves Garlic Provides aromatic richness; fresh cloves or pre-minced options work equally well.
2 Celery Adds crunch and flavor; leeks can be a delightful alternative.
2 cups Potatoes Contributes creaminess; sweet potatoes can be used for a hint of sweetness.
2 Carrots Brings natural sweetness and vibrant color; parsnips offer an interesting twist instead.
1 teaspoon Salt Enhances the overall flavor, adjust based on broth saltiness.
1 cup Dry Lentils (green or brown) Offers protein and texture; rinse before cooking for cleanliness.

For the Seasoning

1 teaspoon Thyme Brings an earthy flavor; use Italian seasoning if thyme isn’t on hand.
1 teaspoon Marjoram Adds a sweet, citrusy note; can be omitted or substituted with oregano.

For the Broth and Creaminess

6 cups Vegetable Stock The soup's liquid base; low-sodium is ideal for better flavor control.
1 cup Shredded Cheddar Adds creaminess and richness; consider vegan cheese for a dairy-free option.
1/2 cup Sour Cream Offers a tangy touch; yogurt serves as a great alternative.

Equipment

large pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil in a large pot over medium-high heat for about 1 minute.
Add 1 chopped onion, 2 minced garlic cloves, and 2 diced celery stalks. Sauté for about 5 minutes.
Stir in 2 cubed potatoes and 2 chopped carrots with a sprinkle of salt. Cook for 1-2 minutes.
Add 1 cup of rinsed dry lentils, 1 teaspoon dried thyme, and 1 teaspoon marjoram. Pour in 6 cups of vegetable stock and bring to a gentle boil.
Lower the heat to a simmer, cover the pot, and cook for 25-30 minutes.
Remove from heat, let it sit for 5 minutes, and stir in 1 cup of shredded cheddar cheese until melted.
Blend a portion of the soup with 1/2 cup sour cream until silky smooth and return to the pot.
Adjust seasoning with salt or pepper and serve hot, garnished with fresh herbs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 700mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 4mg

Notes

This soup tastes even better the next day! Store leftovers in the fridge or freezer for later enjoyment.

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