Lebanese Carrot Lentil Soup

This Lebanese carrot lentil soup combines sweet carrots, red lentils, tomato, turmeric, and fresh lemon in a bright, flavorful broth. Ready in just 35 minutes, it's easy enough for a weeknight dinner.

Course Dinner, Lunch, Soup

Cuisine Middle Eastern

Keyword Carrot Lentil Soup, Comfort Food, Lebanese Lentil Soup, Red Lentil Soup

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 195kcal

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.

Nutrition