Vegetarian Lentil Soup (Print Version)
# Ingredients:
01 -
1 onion, chopped.
02 -
3 garlic cloves, finely chopped or minced.
03 -
2 celery stalks, finely chopped.
04 -
1 1/2 cups potatoes, cubed (4-5 small potatoes).
05 -
2 carrots, peeled and cut into coins.
06 -
1/2 cup dry green or brown lentils, rinsed.
07 -
1/2 teaspoon thyme.
08 -
1/2 teaspoon marjoram.
09 -
6 cups vegetable stock.
10 -
1/3 cup shredded cheddar cheese.
11 -
2 tablespoons sour cream.
12 -
2 tablespoons olive oil.
13 -
Salt and pepper to taste.
# Instructions:
01 -
Heat olive oil in large pan over medium heat. Cook onion, garlic and celery until soft.
02 -
Add potatoes and carrots with pinch of salt. Cook 1-2 minutes.
03 -
Add lentils, herbs, and broth. Bring to boil, then simmer covered 25-30 minutes until lentils are tender.
04 -
Cool 5 minutes. Stir in cheese. Mix sour cream with 1/4 cup soup liquid, then stir back in.
05 -
Optional: blend 1/4 of soup for creamier texture. Season with salt and pepper. Garnish with fresh herbs.
# Notes:
01 -
Rinse lentils before cooking.
02 -
Can use any rennet-free cheese.
03 -
Adjust liquid for desired thickness.
04 -
Can be made vegan by using plant-based dairy.