Lentil Soup with Cheddar, Sour Cream and Potatoes
A brothy vegetable and green or brown lentil soup finished off heat with cheddar and a small amount of tempered sour cream.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 stalks celery finely chopped
- 1½ cups potato cubes ½ inch
- 2 medium carrots thinly sliced
- ½ cup dry green or brown lentils rinsed and checked
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 6 cups vegetable stock
- ¼ teaspoon salt or less with salty stock
Off-Heat Finish
- ⅓ cup finely grated cheddar vegetarian-suitable if required
- 2 tablespoons sour cream
Instructions
- Heat 2 tablespoons olive oil in a large pot. Sauté onion and celery over medium heat for 5–7 minutes. Stir in garlic for 30 seconds.
- Add ½-inch potato cubes, thin carrot slices, rinsed lentils, thyme, marjoram, vegetable stock, and the measured starting salt, reducing it if the stock is salty. Bring to a gentle boil.
- Reduce to a simmer and cook 30–40 minutes, or longer until lentils and potatoes are tender, stirring occasionally.
- Remove from heat for 5 minutes. Stir in cheddar. Whisk sour cream with ¼ cup hot broth in a separate bowl, then stir it into the soup. Taste and divide into 6 bowls.
Notes
The finished soup is brothy, not a thick purée. Lentil age and vegetable size can extend simmering. Add the dairy off heat and use vegetarian-suitable cheese if required.