Lebanese Carrot Lentil Soup

Now this soup is soul warming.

I never thought I would rank a lentil soup in my top five, but here we are. This Middle Eastern-inspired Lebanese Carrot Lentil Soup is bright in flavor, with a rich broth and hearty lentils. Compared to some of the other Lebanese red lentil soups out there, this one isn’t earthy in flavor. Instead, it’s a little sweet with a punch of acidity. It is a soup that will warm you to the core, a perfect one to make on cold winter nights and a great lentil soup recipe, rich in fiber and flavor, to slip into the rotation.

WHAT YOU’LL NEED FOR LEBANESE CARROT LENTIL SOUP

• Red Lentils – I love red lentils because they’re not only packed with nutrition, like high levels of calcium and potassium, and are a great source of fiber, but they also cook really fast compared to other types of lentils.
• Carrots – Really large, chunky carrots. You’ll need two of them, or about 8–9 oz. It’s okay if this is slightly off; the overall flavor of the soup won’t change.
• Tomato – Roma or plum tomatoes are best.
• Onion – A medium yellow or Spanish onion.
• Chicken Broth – As always, pick a really flavorful chicken broth for this recipe. I like to make my own using Better than Bouillon so I can control the intensity, but always use what you prefer.
  • Substitutions: My default is always chicken broth, but if you want to make this vegetarian or vegan, feel free to swap it out with a flavorful vegetable broth or stock.
• Lemon Juice – Fresh only! I add the juice from two medium-sized lemons to this soup. However, if you have one large juicy lemon, that works too. Please don’t replace this with bottled lemon juice, as it won’t brighten up the soup the same way.
• Turmeric
• Garlic – Fresh only!
• Olive Oil

What!? No cumin or coriander? No ginger? Nope! One of my favorite Middle Eastern red lentil soups includes those ingredients, but this version is meant to be brighter and less earthy. This soup highlights sweet carrots, lemon, and a kiss of turmeric, creating a great balance of flavors.

TOOLS NEEDED

• Blender or Immersion blender – Sorry, I know it’s a bit of a hassle, but you’ll need to blend this soup—the base—before adding the lentils. I prefer using an immersion blender over a traditional stand blender, just for convenience. If you’re opting for an immersion blender, keep in mind that the tomato skins need to be removed after they simmer. It’s easy to pick them out, but a pain if you forget.

HOW TO MAKE LEBANESE CARROT LENTIL SOUP

Sauté the Base – In a soup pot or Dutch oven, add a drizzle of olive oil. Once hot, add your roughly chopped onions and cook for about 5 minutes, stirring every minute or so until they start to soften. Add in the sliced garlic cloves and turmeric, and cook for another 2–3 minutes, keeping an eye on the turmeric to make sure it doesn’t burn. Cooking the turmeric with the onions and garlic in olive oil blooms the spice, bringing out its full flavor.

The best part of this entire process? The prep time is minimal. Since most of the ingredients get blended, there’s no need for precise or small cuts.

Cook the Stock – Increase the heat to medium and add the roughly chopped tomato (with the stem end removed) and carrots. Pour in the broth and bring it to a boil. Once boiling, reduce the heat and simmer for 15 minutes. By the end of this time, the carrots should be fork-tender. However, if your carrot pieces are on the larger side, you may need to add a bit more cooking time.

Blend + Finish – Time to blend! If using a traditional stand blender, carefully transfer the contents of the pot and blend until smooth, then return the mixture back to the pot. If using an immersion blender, blend directly in the pot—it may take a few minutes. Salt to taste. A tip: if you missed it earlier, make sure to remove the tomato skins to ensure a super smooth broth, especially with an immersion blender. Once blended, add the lentils and fresh lemon juice, then simmer for 10 minutes or until the lentils are tender. Serve as is, add protein on the side or with crusty bread.

STORING/REHEATING

This soup is great to make ahead for the week or even freeze for later. Store it in an airtight container in the fridge for 4–5 days. To reheat, place the desired amount in a saucepan and heat on low until warmed through.

If opting to freeze, store it in an airtight container or freeze it in soup cubes. The soup can be stored in the freezer for up to 2 months and can be placed directly from the freezer into a saucepan to heat. It’s best to add a splash of broth before reheating. Alternatively, you can defrost it in the refrigerator ahead of time.

Looking for more soups? Below are just a few of my favorites, or you can check out the Soup Page for more!

Creamy Roasted Tomato Soup
Zuppa Toscana
Avgolemono