Cozy Vegetarian Lentil Soup for Comforting Weeknight Meals

This Vegetarian Lentil Soup is a nourishing dish that brings warmth and comfort, perfect for chilly days.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 6 cups

Course: Soups

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 large Onion Provides a base flavor and sweetness; substitute with shallots for a milder taste.
2 cloves Garlic Adds aromatic and savory depth; omit for low-FODMAP options or use garlic powder.
2 stalks Celery Contributes crunch and slight bitterness; replace with fennel for a different flavor profile.
2 medium Potatoes Offers creaminess and heartiness; substitute with sweet potatoes for a sweeter taste.
2 medium Carrots Adds natural sweetness and color; other root vegetables can be used as alternatives.
1 teaspoon Salt Enhances flavor; adjust depending on the saltiness of the broth used.

For the Protein

1 cup Dry Green or Brown Lentils Main protein source providing texture and nutrition; split red lentils can be used but will change the texture.

For the Herbs

1 teaspoon Dried Thyme Contributes herbal notes; oregano or basil can be used as substitutes.
1 teaspoon Dried Marjoram Contributes herbal notes; oregano or basil can be used as substitutes.
6 cups Vegetable Stock Forms the soup base, adding flavor; homemade or store-bought variety can be used.

For the Creaminess

1 cup Shredded Cheddar Offers creaminess and flavor; use a non-dairy cheese for vegan options.
½ cup Sour Cream Adds a creamy tang; substitute with cashew cream or coconut yogurt for a dairy-free version.

Equipment

large pot

Method

Step-by-Step Instructions for Hearty Vegetarian Lentil Soup

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 diced onion, 2 minced garlic cloves, and 2 diced celery stalks. Sauté for about 5 minutes.
Add 2 cubed potatoes and 2 diced carrots to the pot, seasoning them with a pinch of salt. Stir well and fry the mixture for another 2 minutes.
Stir in 1 cup of dry green or brown lentils along with 1 teaspoon of dried thyme and 1 teaspoon of dried marjoram. Pour in 6 cups of vegetable stock, bringing the mixture to a boil.
Once boiling, reduce the heat to a gentle simmer, cooking uncovered for 25-30 minutes until the lentils are tender and the soup has thickened.
After the lentils are cooked, turn off the heat and let the soup cool for about 5 minutes. Then, mix in 1 cup of shredded cheddar cheese.
For an extra creamy vegetarian lentil soup, use an immersion blender to blend a portion of the soup for about 30 seconds.
Ladle the soup into bowls and garnish with fresh herbs, serving hot alongside crusty bread or a side salad.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 39gProtein: 12gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 4mg

Notes

This hearty vegetarian lentil soup is a warm hug on a chilly day. Customize with extra veggies for added freshness.

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