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Carrot Lentil Soup
Serves 4
30 mins prep
40 mins cook
70 mins total
A creamy carrot and lentil soup served alongside homemade crispy za'atar pita chips.
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Set a rack in the middle of the oven and preheat to 425℉ / 218℃.
Saute the aromatics: Set a large dutch oven over medium heat and melt [wprm-ingredient text="2 tablespoons unsalted butter" uid="0"].
Brown the butter; allow the butter to gently sizzle and foam until it turns golden brown, and brown bits begin to form at the bottom of the pan, about 2 minutes. Immediately stir in garlic, ginger, and onion. Saute for 5 - 6 minutes until vegetables soften and turn golden brown. Season with a pinch of salt and pepper.
Add the spices: Stir in [wprm-ingredient text="1 ½ teaspoons garam masala" uid="5"], [wprm-ingredient text="1/4 teaspoon mild chili powder" uid="6"], and [wprm-ingredient text="1 pound carrots" uid="7"]. Saute for 1 minute.
Simmer: Add [wprm-ingredient text="4 cups low-sodium vegetable broth" uid="9"] and [wprm-ingredient text="1/3 cup dried red lentils" uid="8"]. Give the mixture a big pinch of salt and pepper. Bring to a boil, then reduce and simmer for 25 - 30 minutes until carrots are tender.
Make the pita chips: Meanwhile, make the pita chips. Split the [wprm-ingredient text="2 slices thin pita bread with pockets*" uid="15"] in half. Cut each half into three wedges, so that you end up with 12 wedges total.
Toss wedges with [wprm-ingredient text="2 tablespoons extra-virgin olive oil" uid="1"] and [wprm-ingredient text="1 tablespoon za'atar" uid="16"]. Transfer to a sheet pan, and bake for 5 minutes, then flip wedges and bake for another 2 - 5 minutes until golden brown and crispy. Remove from the oven and cool to room temperature.
Note: The chips will continue to harden after you remove them from the oven, so it's best to take them out while they're still a bit softer than your liking.
Puree the soup: Transfer the soup to a high-powered stand blender. Add 1 tablespoon apple cider vinegar and [wprm-ingredient text="2 tablespoons tahini paste" uid="11"]. Remove the small cap from the blender's lid and cover the opening with a kitchen towel to safely release steam. Initiate the blending process at a low speed, slowly increasing the speed in stages to prevent splashing and to ensure a consistent puree.
Continue blending until completely smooth. Season to taste with salt and pepper, and blend in the additional tablespoon of apple cider vinegar if needed.
Divide soup amongst 4 serving bowls, and garnish with [wprm-ingredient text="2 tablespoons Greek yogurt" uid="12"] and [wprm-ingredient text="1/4 cup fresh parsley" uid="13"].