Can I use red lentils?

You can , but they cook faster and break down more. If you want a chunkier, more classic lentil potato soup texture, stick with green or brown lentils.

Can I make this soup dairy-free?

Yes! Skip the cheddar and sour cream. For creaminess, blend a portion of the soup and add a splash of unsweetened oat milk or coconut milk (just a little—no need to turn it tropical).

How do I store leftovers?

Let the soup cool, then store in an airtight container in the fridge for up to 4–5 days . It thickens as it sits, so add a bit of broth when reheating.

Absolutely. Freeze in portions for up to 3 months . Thaw in the fridge overnight, then warm gently on the stove. Add broth if needed.

What can I serve with Vegetarian Lentil Soup?

Crusty bread, grilled cheese, a simple salad, or crackers. Basically: anything you can dunk is invited.

4 Delicious Vegetarian Lentil Soup for Busy Nights

Description

This Vegetarian Lentil Soup is cozy, hearty, and packed with lentils, potatoes, and carrots in a creamy, flavorful broth. It’s an easy one-pot soup perfect for busy weeknights, meal prep, or chilly days when comfort food is a must.

Ingredients

Scale

2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
2 celery stalks, chopped
1 ½ cups potatoes, cubed
2 carrots, chopped
Pinch of salt (to taste)
½ cup dry green or brown lentils
½ teaspoon dried thyme
½ teaspoon dried marjoram (or oregano)
6 cups vegetable broth
⅓ cup shredded cheddar cheese
2 tablespoons sour cream (optional)
Black pepper, to taste
Fresh herbs, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot with a lid over medium heat. Add onion, garlic, and celery and sauté until soft and fragrant.
Add potatoes and carrots with a pinch of salt. Cook for 1–2 minutes, stirring gently.
Stir in lentils, thyme, marjoram, and vegetable broth. Cover and bring to a boil.
Reduce heat and simmer for 25–30 minutes, until lentils and vegetables are tender but not mushy.
Remove from heat and let cool for 5 minutes. Stir in shredded cheese.
Scoop out about ¼ cup of the broth (no vegetables), mix with sour cream until smooth, then stir back into the soup.
Optional: Blend about ¼ of the soup with an immersion blender for a creamier texture.
Season with salt and black pepper to taste. Garnish with fresh herbs and serve warm.

Notes

Use green or brown lentils only—split lentils will make the soup too mushy.

This soup thickens as it sits; add extra broth when reheating if needed.

For a dairy-free version, skip cheese and sour cream and blend more of the soup instead.

Great for meal prep—flavor improves the next day.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 6 g
Sodium: 680 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 9 g
Protein: 13 g
Cholesterol: 25 mg