Lentil Soup with Cheese

Name: Lentil Soup with Cheese
Yield: 4–6 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, chopped; 2 tablespoons minced fresh parsley; 1 tablespoon minced fresh dill; 6 cups vegetable stock; 1 cup lentils; 1 tablespoon apple cider vinegar; 1 cup corn kernels; Salt and freshly ground black pepper, to taste; 1 1/2 to 2 cups shredded cheddar cheese

From: Hip Kosher

Servings: 4–6 servings

Save Recipe

Ronnie's Notes

This is a thick, chunky, rib-sticking soup. The cheese melts into the liquid and provides even more body to the dish. The texture is best when you puree a portion of the soup, so I’ve recommended it, but it’s perfectly fine if you don’t want to bother with that step. Warm pita or whole grain bread would be a good accompaniment.

Ingredients

+ Shopping List

Scale Recipe

4

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
6 cups vegetable stock
1 cup lentils
1 tablespoon apple cider vinegar
1 cup corn kernels
Salt and freshly ground black pepper, to taste
1 1/2 to 2 cups shredded cheddar cheese

Instructions

13 steps•0 completed

Tap times to set timers

1

Heat the olive oil in a soup pot over medium heat.

2

Add the onion and cook for 3– or until softened.

3

Add the parsley, dill, and stock and bring the liquid to a boil.

4

Lower the heat and add the lentils.

5

Cover the pot and simmer for 20– or until the lentils are tender.

6

Add the vinegar and cook for another 2–.

7

Remove 3 cups of the soup and puree in a blender or food processor (or use a hand blender).

8

Return the ingredients to the pan.

9

Add the corn.

10

Cook for 3–.

11

Season to taste with salt and pepper.

12

Serve the soup with the shredded cheese on top.

13

Makes 4–6 servings.

Progress0%

Loading memories...