Lebanese Carrot Lentil Soup
This Middle Eastern-inspired Lebanese Carrot Lentil Soup is bright in flavor, with a rich broth and hearty lentils.
Servings 5 people
Equipment
- blender or immersion blender
Ingredients
- 1 medium yellow onion roughly chopped
- 4 garlic cloves sliced
- 1 tsp turmeric
- 2 large chunky carrots (8-9oz) peeled and roughly chpped
- 2 roma or plum tomatoes tops cut off and discarded, cut in quarters
- 8 cup chicken broth or vegetable broth
- 1 1/4 cup red lentils
- 2 medium lemons juiced
- olive oil
Instructions
- In a soup pot or Dutch oven, add a drizzle of olive oil. Once hot, add the roughly chopped onions and cook for about 5 minutes until softened.
- Toss in the sliced garlic and turmeric. Cook for another 2-3 minutes.
- Increase the heat to medium and add in the carrots, tomatoes, and broth. Bring to a boil.
- Once at a boil reduce the heat and simmer for 15 minutes or until the carrots are fork tender.
- If using a traditional stand blender, carefully transfer the contents of the pot and blend until smooth, then return to the pot. If using an immersion blender, blend directly in the pot—it may take a few minutes. Salt to taste.
- Once blended, add the lentils and fresh lemon juice, then simmer for 10 minutes or until the lentils are tender.