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Looking for something warm and filling? This Veggie Lentil Soup hits the spot. It's loaded with good stuff like carrots, potatoes, and lentils - tasty, comforting, and super simple to whip up!
- Garlic: Gives a nice kick and warmth to your soup. Chop it tiny for best taste.
- Carrots: Bring sweetness and bright color while softening beautifully during cooking.
- Celery: Adds a bit of snap and deepens the savory taste.
- Lentils: Go for brown or green types for good texture in soup. Don't forget to wash them first.
- Onion: Creates a sweet, fragrant foundation. Dice it small so it cooks evenly.
- Sour Cream: Just a bit makes everything creamier with a slight tang.
- Vegetable Stock: Pick one with less salt so you can season it yourself.
- Cheddar Cheese: Makes everything richer. Grate it up and stir in after soup cools a little.
- Potatoes: Choose waxy ones for smooth texture. Cut them into small, easy-to-eat chunks.
- Spices – Marjoram and Thyme: These bring out earthy flavors that work really well with the veggies and lentils.
- Step 6:
- Add salt and pepper to your liking. Grab a bowl, maybe top with fresh herbs, and enjoy your warm, filling vegetarian lentil soup!
- Step 5:
- Mix sour cream with ¼ cup of the soup liquid (just the broth part). Pour this back into the soup and stir well. Want it smoother? Blend about ¼ of the soup with a hand blender.
- Step 4:
- Take the pot off the heat and let it cool about 5 minutes. Add your grated cheddar and stir until it's all melted in.
- Step 3:
- Add lentils, thyme, marjoram, and veggie stock. Let it come to a boil, then turn down the heat, put a lid on it, and let it bubble gently for 25-30 minutes until lentils are soft but not mushy.
- Step 2:
- Toss in the diced potatoes and carrots. Sprinkle with a little salt (go easy if your stock is already salty) and cook them for 1-2 minutes to wake up their flavors.
- Step 1:
- Warm up 2 tablespoons olive oil in a big pot over medium heat. Throw in onion, garlic, and celery, and cook until onions look clear and garlic gets soft, around 3-4 minutes.
Smart Ways to Serve and Store
- Storage: Keep what's left in a sealed container in your fridge for up to 4 days. When reheating, you might need to add a splash of water or stock if it's gotten too thick.
- Freezing: This soup handles freezing like a champ. Just put it in containers and freeze for up to 3 months. Let it thaw in the fridge overnight before warming it up.
- Serving Suggestions: This soup goes great with some crusty bread or a simple salad to make a full meal. Try adding extra cheese on top or a dollop of sour cream for extra richness.
Quick Tips
- Spice Variations: Try adding some red pepper flakes if you want a bit of heat, or throw in fresh rosemary for something different.
- For Added Flavor: Squeeze in some fresh lemon juice right before eating to make all the veggie flavors pop.
- Make it Vegan: Skip the cheese and sour cream or swap them with plant-based options to turn this into a fully vegan dish.
Expert Cooking Advice
- Pro Tip: Add seasoning bit by bit as you cook. This helps everything taste better together and stops you from using too much salt.
- Chef's Tip: After cooking, let the soup sit for 10-15 minutes. This makes all the flavors come together even better.
What Makes This So Good
- You can easily change it up – swap veggies or make it without dairy.
- It's perfect for planning ahead; it actually tastes better the day after!
- You get a nutritious, veggie-packed meal full of protein and fiber.
Ways to Mix It Up
- Switch the Lentils: Try red lentils if you want something softer that cooks faster.
- Add More Vegetables: Throw in some spinach or kale for extra greens, or mix in diced tomatoes for more flavor.
- Boost the Creaminess: Pour in a bit of coconut milk for something different and extra smooth.