Name: Vegetarian Lentil Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 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; Pinch of salt (adjust according to veggie broth saltiness); ½ tsp thyme; ½ tsp marjoram; ½ cup dry green or brown lentils, rinsed; 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 comforting and nourishing meal perfect for any day. Packed with hearty vegetables and flavored with aromatic herbs, it’s both satisfying and wholesome. Creamy cheddar and sour cream add a luscious finish to this simple, flavorful soup.

A large white bowl filled with thick lentil soup, showing visible layers of soft orange carrot slices, chunky light yellow potato pieces, and small brown lentils mixed throughout a creamy light beige broth. Green parsley leaves float on the surface, adding a fresh touch. To the left, a second white bowl holds a smaller serving of the same soup with a similar texture and colors. Above and between the bowls, a small white cup is filled with dry brown lentils. On the left side, a beige cloth napkin lies on the white marbled surface, with some fresh parsley near the bottom. A silver spoon rests inside the large bowl, partially submerged in the soup. The 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 (around 4-5 small potatoes)
2 carrots, peeled and chopped into coins
Pinch of salt (adjust based on the saltiness of your vegetable broth)
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
Fresh herbs for garnish (optional)

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large pan with a lid over medium heat. Add the chopped onion, minced garlic, and celery. Sauté until the garlic is translucent and soft, about 3-4 minutes.
Step 2: Add the cubed potatoes and carrot coins. Season with a pinch of salt. Fry the vegetables for 1 to 2 minutes, stirring occasionally.
Step 3: Stir in the rinsed lentils, thyme, and marjoram. Pour in the vegetable stock. Cover the pan with the lid and bring to a boil. Then reduce the heat and let it simmer for 25 to 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.
Step 5: Scoop out about ¼ cup of soup liquid without vegetables into a small bowl. Mix the sour cream into this bowl until smooth, then stir the mixture back into the soup.
Step 6: For a creamier texture, optionally blend about one-quarter of the soup using a stick blender. Stir to combine.
Step 7: Taste the soup and adjust seasoning with salt and freshly ground black pepper if needed. Serve hot, garnished with fresh herbs if desired.

Tips & Variations

Use red lentils for a softer, creamier soup texture, but reduce cooking time as they cook faster.
Substitute sour cream with plain Greek yogurt for a tangy twist.
Add a pinch of smoked paprika or chili flakes for subtle heat and depth.
For a vegan version, omit the cheddar and sour cream or use plant-based alternatives.

Storage

Store leftover 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 too much.

How to Serve

A large white bowl filled with thick lentil soup, showing three layers: a creamy light beige broth at the base, scattered orange carrot slices and yellow potato chunks floating in the middle, and small green parsley leaves and brown lentils floating on top. The soup looks rich and chunky with visible herbs and small bits of celery. A silver spoon rests inside the bowl on the right side. In the background, there is a small white bowl with dry lentils and some fresh parsley on the white marbled surface. 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?

Yes, but because canned lentils are already cooked, add them after the vegetables are tender and simmer just until heated through. Reduce or skip the simmering step to avoid mushy lentils.

How can I make this soup ahead of time?

This soup tastes even better the next day as the flavors meld. Prepare it fully, cool completely, and refrigerate. Reheat gently before serving, stirring well to recombine any separated ingredients.