Ingredients
Vegetables
- 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
Legumes & Herbs
- ½ cup dry green or brown lentils, rinsed
- ½ tsp thyme
- ½ tsp marjoram
Liquids & Dairy
- 6 cups vegetable stock
- ⅓ cup shredded cheddar cheese
- 2 tbsp sour cream
Other
- Pinch of salt (adjust based on veggie broth saltiness)
- 2 tbsp olive oil
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pan with a lid over medium heat. Add the chopped onion, minced garlic, and finely chopped celery. Sauté until the garlic is translucent and soft, about 3-5 minutes.
- Add Vegetables: Add the cubed potatoes and carrot coins to the pan. Season with a pinch of salt, considering the saltiness of your vegetable broth. Fry the vegetables for 1-2 minutes to combine flavors.
- Add Lentils and Broth: Stir in the rinsed lentils, thyme, marjoram, and pour in the 6 cups of vegetable stock. Cover the pan with a lid and bring to a boil. Reduce the heat and let the soup simmer gently for 25-30 minutes, or until the lentils are tender but not mushy.
- Cool and Add Cheese: Remove the soup from heat and let it cool for about 5 minutes. Stir in the shredded cheddar cheese until melted and well incorporated.
- Incorporate Sour Cream: Remove about ¼ cup of soup liquid without solids into a small bowl. Dissolve the 2 tablespoons of sour cream in this broth, then add the mixture back into the soup to add creaminess.
- Optional Blending: For a creamier texture, use a stick blender to blend about a quarter of the soup. This step is optional but enriches the soup’s body while keeping some chunky texture.
- Season and Serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Serve hot, garnished with fresh herbs of your choice for added flavor and visual appeal.
Notes
- The salt amount depends on your vegetable broth’s salt content; add cautiously to avoid oversalting.
- Do not overcook the lentils to the point of being mushy; they should be tender but retain their shape.
- Blending part of the soup is optional and can be adjusted based on your preference for texture.
- For a vegan option, replace cheddar and sour cream with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
