Vegetarian Lentil and Vegetable Soup

Ingredients:

1 onion, chopped
3 cloves garlic, minced
2 celery stalks, minced
4-5 small potatoes, diced
2 carrots, peeled and diced
a pinch of salt (amount depends on how salty your vegetable stock is)
100g (about ½ cup) dry green or brown lentils, rinsed
½ teaspoon thyme
½ teaspoon marjoram
6 cups vegetable stock
40g shredded cheddar (or other cheese, such as parmesan)
2 tablespoons sour cream

Directions:

1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add and sauté onion, garlic, and celery.
2. Add diced potatoes, carrots, and season with a pinch of salt. Sauté for about 1-2 minutes.
3. Add the lentils, thyme, marjoram, and vegetable stock. Cover and bring to a boil. Then reduce heat and simmer for about 25-30 minutes (until lentils are tender but not completely mushy).
4. Remove soup from heat and let cool for 5 minutes. Stir in cheese.
5. Remove about ¼ cup of the soup (without any vegetables) and pour into a small bowl. Melt the cream in a bowl and pour this mixture back into the soup pot.
6. For a creamier soup, puree about a quarter of the soup in a blender.
7. Taste and season with salt and black pepper if needed. Garnish with fresh herbs. Enjoy!
Yield: 2 servings
Recipe: wholefoodsoulfoodkitchen.com