Description
A comforting and hearty vegetarian lentil soup that is easy to make and perfect for a cozy dinner.
Ingredients
- 1 onion, chopped
- 3 garlic cloves, finely chopped or minced
- 2 stalks celery, finely chopped
- 1 ½ cups (180 g) cubed potatoes (around 4-5 small potatoes)
- 2 carrots, peeled and chopped into coins
- Pinch of salt (to taste)
- ½ cup (100 g) dry green or brown lentils, rinsed
- ½ teaspoon thyme
- ½ teaspoon marjoram
- 6 cups (1.41 kg) vegetable stock
- ⅓ cup (40 g) shredded cheddar (optional)
- 2 tablespoons sour cream (optional)
Instructions
- In a large pot, heat some oil over medium heat and sauté the chopped onion until translucent.
- Add the minced garlic, celery, and carrots, and cook for a few more minutes until softened.
- Stir in the cubed potatoes, lentils, thyme, marjoram, and vegetable stock.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-35 minutes, or until the lentils and vegetables are tender.
- Season with salt to taste and serve hot, topped with shredded cheddar and a dollop of sour cream if desired.
Notes
- For a vegan version, omit the cheddar and sour cream or use plant-based alternatives.
- This soup can be stored in the refrigerator for up to 5 days.
- Feel free to add other vegetables or spices according to your preference.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean