Name: Vegetarian Lentil Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegetarian
Ingredients: 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; ½ cup dry green or brown lentils, rinsed; ½ tsp thyme; ½ tsp marjoram; Pinch of salt (adjust to taste); 6 cups vegetable stock; ⅓ cup shredded cheddar cheese; 2 tbsp sour cream; 2 tbsp olive oil

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Introduction

This vegetarian lentil soup is a hearty and comforting dish, perfect for warming up on chilly days. Packed with vegetables, herbs, and tender lentils, it offers both nutrition and rich flavors in every spoonful.

The image shows a bowl of thick, creamy soup with visible chunks of orange carrots, pale yellow potatoes, green celery, and small brown lentils, sprinkled with fresh green parsley on top. The soup has a light beige broth with herbs mixed throughout, giving it a speckled appearance. The soup is served in a large, round, white bowl with a rustic texture, placed on a white marbled surface. A silver spoon is resting on the right side inside the bowl. In the background, there is another similar bowl partially visible and a small black bowl filled with lentils. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 onion, chopped
3 garlic cloves, finely chopped or minced
2 stalks celery, finely chopped
1 ½ cups cubed potatoes (about 4-5 small potatoes)
2 carrots, peeled and chopped into coins
Pinch of salt (adjust based on your vegetable broth’s saltiness)
½ cup dry green or brown lentils, rinsed
½ tsp thyme
½ tsp marjoram
6 cups vegetable stock
⅓ cup shredded cheddar cheese
2 tbsp sour cream
2 tbsp olive oil

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large pan with a lid over medium heat. Add the chopped onion, garlic, and celery. Sauté until the garlic is translucent and soft.
Step 2: Add the cubed potatoes and carrot coins to the pan. Season with a pinch of salt, adjusting based on how salty your vegetable broth is. Fry for 1-2 minutes to combine flavors.
Step 3: Stir in the rinsed lentils, thyme, marjoram, and vegetable stock. Cover the pan with the lid and bring to a boil. Reduce heat and let it simmer for 25-30 minutes, or until the lentils are tender but not mushy.
Step 4: Remove the soup from heat and let it cool for 5 minutes. Stir in the shredded cheddar cheese until melted and well combined.
Step 5: Scoop out about ¼ cup of the soup (without vegetables) into a small bowl. Mix in the sour cream until dissolved, then add this mixture back into the soup.
Step 6: For a creamier texture, optionally blend about one quarter of the soup using a stick blender.
Step 7: Taste and adjust seasoning with salt and black pepper as needed. Serve hot, garnished with fresh herbs if desired.

Tips & Variations

Use brown or green lentils for a firmer texture; red lentils will make the soup creamier but cook faster.
Omit cheese and sour cream for a vegan version, or substitute with plant-based alternatives.
Adding a splash of lemon juice before serving brightens the flavors.
Try blending more of the soup if you prefer a smoother consistency throughout.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This soup also freezes well—thaw overnight in the fridge before reheating.

How to Serve

In the image, two bowls of thick lentil soup sit on a white marbled surface. The soup has a creamy light brown base with visible chunks of orange carrots, yellow potatoes, and small brown lentils mixed with green herbs scattered throughout. The larger bowl is in the foreground filled almost to the top with the soup, with a silver spoon resting inside on the right side. The smaller bowl is partially visible at the top left corner, also full of the soup. Above the soup bowls is a small white bowl filled with dry brown lentils. There is a bunch of fresh green parsley in the bottom left corner and a beige cloth napkin next to the smaller bowl. The overall feel is warm, rustic, and wholesome. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dry lentils?

Canned lentils are already cooked, so add them near the end of cooking to avoid overcooking. Adjust the simmering time accordingly and reduce the vegetable stock slightly, as canned lentils add moisture.

What can I use instead of cheddar cheese?

You can substitute cheddar with mozzarella, gouda, or a plant-based cheese alternative. For a dairy-free option, simply omit the cheese or use nutritional yeast for a cheesy flavor.