Spiced Carrot and Lentil Soup with Za'atar Pita Chips

This is a lovely spiced carrot and lentil soup served alongside crispy za'atar pita chips. Creamy carrots, red lentils, tahini paste, and warm spices simmer until tender, then get pureed into a velvety smooth texture. It's a simple yet tasty recipe perfect for soup season!

A few months ago, I came across a Moroccan-inspired butternut squash and red lentil soup recipe from BBC Good Food. It was a chilly day, and I was looking for something nourishing and cozy for my dinner that evening.

I enjoyed the recipe but made a few tweaks over the next few weeks based on what I had at home and what flavors I was looking for; I loved the idea of adding lentils and warming spices for a more substantial meal. I subbed carrots for squash, because I always end up with extra carrots and minimal ideas on what to do with them.

Why You'll Love This Recipe

This easy carrot lentil soup is:

• wonderful for meal prep! It lasts several days in the fridge, and it tastes even better the next day!
• full of flavor. fresh ginger, garlic, garam masala, and tahini add lots of delicious notes to this soup.
• so warm and cozy.

For more tasty lentil recipes, try my lentil pot pie, turkey lentil soup, or masoor dal tadka.

Ingredient Notes

Let's talk through the main ingredients you'll need.

Carrots: You'll need 1 pound (or about 4 large carrots). No need to peel them, just rinse and scrub before slicing into thin coins.

Red lentils: Red lentils are a great plant-based protein, and they break down into a soupy texture so they'll blend easily into the soup.

Garam masala: I keep garam masala on hand at all times for soups, curries, and roasted veggies like my spiced roasted squash. You can also try another warming spice blend, like baharat or ras al hanout. For more tips on cooking with spices, check out my Guide to Essential Indian Spices.

Red chili flakes: For a bit of heat, we're adding a pinch of red pepper flakes. Alternative, try using cayenne pepper or chili powder.

Pita: Be sure to use a store-bought thin pita with pockets, like Joseph's brand. Thicker, fluffier bread won't crisp up evenly.

TIP: For a fully vegan option, use vegan butter and a plant-based yogurt.

For a full list of ingredients and quantities, please refer to the recipe card.

How to Make This Soup

Step 1: In a large pot or dutch oven, melt butter over medium heat. Once melted, continue cooking until the butter turns golden and brown bits begin surfacing on the bottom of the pan.

Step 2: Sauté onion, ginger, garlic, and carrots for 5 - 6 minutes until softened and lightly golden brown.

Step 3: Add the red lentils, vegetable stock, and a big pinch of salt and black pepper. Bring to a boil over medium-high heat, then reduce to medium-low heat and simmer until tender, about 25 minutes.

Step 4: Transfer soup mixture to a high-powered stand blender. Stir in the tahini paste and 1 tablespoon of apple cider vinegar. Remove the small cap from the blender's lid and cover the opening with a kitchen towel to safely release steam.

Step 5: Initiate the blending process at a low speed, slowly increasing the speed in stages to prevent splashing. Continue blending until completely smooth. Season to taste with salt and pepper. If desired, add another tablespoon of apple cider vinegar.

Step 6: Split pita in half and toss to coat with olive oil, and za'atar. If needed, you can add a sprinkle of salt.

Step 7: Arrange on a baking sheet and bake for 5 minutes.

Step 8: Flip and bake for another 2 - 5 minutes until brown and crispy on both sides. Cool to room temperature.

Serve warm soup with a dollop of greek yogurt and pita chips. Enjoy!

Storage and Make-Ahead Instructions

Leftover soup can be stored in an airtight container for up to 5 days in the fridge. Reheat over the stove on a gentle simmer until warmed through. Pita chips can be stored in an airtight container for 3 - 5 days.

Recipe FAQs