A few weekends ago my husband and I went on a double date with my brother and sister-in-law. The venue was a Middle Eastern place and I got to try out a bunch of new things, which is awesome, because that means I later took to the kitchen in an effort to cook up my own versions of all those new things. This soup was the first dish to come out of that experience. My sister-in-law ordered lentil soup at our dinner, and there was so much food that I only had a taste, but man it was good! And unlike any lentil soup I’d ever had before. This soup was creamy and packed with intensely flavorful, super warming Middle Eastern spices. I didn’t get a chance to ask the staff about what was on the soup (I always try!), but it tasted a heck of a lot like mujadara, so I seasoned my version up similarly when I went to recreate it. And it was a success! This stuff tasted just like the soup from the restaurant, and it was perfect for a cold day. Since our cold days left for the year are numbered, I’m sharing it now! Just like my mujadara, this soup starts with some caramelized onions. Caramelizing onions takes a bit of time, but it’s so worth it! Then the spices get added and briefly toasted, followed by the broth, lentils and carrots,for a touch of sweetness. It simmers away until everything is nice and soft. From there you blend it up until it’s smooth and creamy. And that’s it! It’s super flavorful and I promise it’ll pick you up on a cold day.
Tips for Making Spiced Creamy Lentil Soup!
It’s so tempting when caramelizing the onions to crank up the heat, but don’t do it! Slow cooking them is what brings out their sweetness.If you’re pressed for time, you can make the caramelized onions in advance. I like to make a big batch and freeze a bunch so I’ve got them on hand whenever I need them.This soup is delicious even if you don’t blend it, so try skipping that step for a chunky lentil soup if you like!
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