Description
This Spicy Carrot and Lentil Soup is a vibrant and hearty dish combining tender carrots, red lentils, and a blend of warm spices with a flavorful harissa kick. Finished with creamy yogurt and aromatic za’atar oil, this soup is perfect for a comforting and nutritious meal that balances spice, sweetness, and zest.
Ingredients
Za’atar Oil
- 3 tbsp za’atar
- 1/3 cup extra virgin olive oil
- Salt to taste
Soup
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 1/2 tablespoon garlic, minced (2-3 cloves)
- 3 cups diced carrots
- 1 cup diced celery
- 1 teaspoon cumin
- 1 teaspoon salt
- 3/4 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1 1/2-2 tablespoons harissa paste
- 1 tablespoon tomato paste
- 6 cups vegetable broth, divided
- 14.5 ounce can diced fire roasted tomatoes
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 cup red lentils, rinsed
- 1/2 cup plain yogurt (5.3 oz container – regular or nondairy)
- 2 tablespoons chopped fresh cilantro
Instructions
- Make Za’atar Oil: In a small bowl, combine za’atar, olive oil, and salt. Stir well and set aside to infuse flavors until ready to serve.
- Sauté Aromatics: Heat 3 tablespoons olive oil in a large pot over medium heat. Add diced onion and sauté for 5-7 minutes until softened. Add minced garlic and cook for an additional 2-3 minutes, stirring frequently to prevent burning.
- Add Vegetables and Spices: Stir in diced carrots, celery, cumin, salt, paprika, cinnamon, harissa paste, and tomato paste. Mix thoroughly and cook for 5 more minutes to blend flavors and slightly soften the vegetables.
- Simmer Soup Base: Pour in 4 cups of vegetable broth, diced fire roasted tomatoes, and lemon juice. Increase heat to high and bring to a boil. Then reduce heat to low and let simmer for 25-30 minutes until vegetables are tender.
- Cook Lentils Separately: Meanwhile, combine red lentils with the remaining 2 cups vegetable broth, 1 cup water, and a pinch of salt in a separate pot. Cook according to package instructions until lentils are tender, then drain any excess liquid.
- Blend Soup: Transfer the cooked soup base to a heat-safe blender or use an immersion blender. Add the plain yogurt and blend until the mixture is smooth and creamy.
- Combine Lentils and Herbs: Return the blended soup to the pot. Stir in the cooked lentils and chopped fresh cilantro to combine evenly.
- Serve: Ladle the soup into bowls and garnish with a swirl of za’atar oil and additional yogurt if desired for extra creaminess and flavor.
Notes
- Adjust the amount of harissa paste to your desired spice level.
- For a vegan version, use nondairy yogurt or omit yogurt topping.
- The soup can be stored in the refrigerator for up to 4 days.
- Use an immersion blender for easier and safer blending directly in the pot.
- Za’atar oil adds a fragrant and herbal component that complements the spice; don’t skip it.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
