Description
A rustic and hearty soup made with tender root vegetables, earthy lentils, and finished with melted Gruyère cheese for a creamy, nutty touch. Comforting, nourishing, and perfect for cozy evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium parsnips, diced
- 2 celery stalks, diced
- 2 medium potatoes, diced
- 1 cup green or brown lentils, rinsed
- 5 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Gruyère cheese, shredded
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion and minced garlic, sauté until softened and fragrant.
- Stir in carrots, parsnips, celery, and potatoes. Cook for 5 to 7 minutes until slightly softened.
- Add rinsed lentils, vegetable broth, dried thyme, bay leaf, salt, and black pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce to a gentle simmer.
- Cover and cook for 30 to 35 minutes, or until lentils and vegetables are tender.
- Remove the bay leaf and taste, adjusting seasoning if needed.
- Ladle the soup into bowls and sprinkle shredded Gruyère on top while hot, allowing it to melt before serving.
Notes
- Rinse lentils thoroughly before cooking to remove excess starch.
- If the soup thickens too much, add a splash of broth or water while reheating.
- For freezing, omit the cheese topping and add fresh cheese after reheating.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 25mg
Keywords: root vegetable soup, lentil soup with cheese, hearty lentil stew, vegetable lentil soup, gruyere soup recipe