Hearty Lentil Bowl (Print Version)
# Ingredients:
01 -
3 garlic cloves, minced or finely chopped.
02 -
1 onion, diced.
03 -
2 carrots, sliced into rounds.
04 -
2 stalks celery, finely diced.
05 -
1 ½ cups diced potatoes (use 4-5 small ones).
06 -
½ teaspoon marjoram.
07 -
½ teaspoon thyme.
08 -
½ cup rinsed brown or green lentils.
09 -
6 cups veggie broth.
10 -
A pinch of salt (adjust to your preferred taste).
11 -
2 tablespoons sour cream.
12 -
⅓ cup cheddar cheese, shredded.
13 -
Optional: Fresh herbs to top it off.
# Instructions:
01 -
Warm up 2 tablespoons of olive oil in a big pan over medium heat. Cook the celery, onion, and garlic together until the garlic turns soft and looks translucent.
02 -
Toss in the potatoes, carrots, and a small pinch of salt. Stir them around for about 1-2 minutes.
03 -
Throw in the lentils, thyme, marjoram, and veggie stock. Cover the pan, bring it to a boil, then lower the heat and let it simmer for roughly 25-30 minutes until the lentils are soft.
04 -
Turn off the heat and let the soup sit for 5 minutes to cool a bit. Mix in the shredded cheddar.
05 -
Scoop out about ¼ cup of broth (leave the veggies behind), mix it with the sour cream, and pour it back into the pot.
06 -
If you want it smoother, blend about ¼ of the soup with a stick blender. This is optional.
07 -
Taste and add salt and pepper if needed. Dish it up with some fresh herbs sprinkled on top.
# Notes:
01 -
Loaded with protein and fiber thanks to the lentils, this dish is both hearty and healthy.
02 -
To make it vegan, skip the cheese and sour cream, or swap them for vegan-friendly options.