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Why You’ll Absolutely Love This recipe carrabba’s lentil soup
Oh, friends, let me tell you about this lentil soup. It’s not just any soup; it’s the lentil soup. Growing up, my Nonna used to make a pot of lentil soup every single winter, and the aroma would fill our little kitchen with warmth and love. I can still picture myself, a tiny kid perched on a stool, watching her stir the pot, the steam carrying the earthy scent of lentils and herbs. That’s the kind of comfort and nostalgia in every single spoonful of this soup.
This recipe isn’t just about recreating a classic; it’s about bringing that same cozy, heartwarming feeling to your kitchen. Life gets busy, and sometimes we need a meal that’s not only delicious but also nourishing and easy to whip up. This Carrabba’s inspired lentil soup recipe ticks all those boxes! It’s packed with flavor, incredibly budget-friendly, and perfect for those chilly evenings when you crave something wholesome and satisfying. Plus, it’s so simple to make, even on your busiest days. Ready to make this at home?
recipe carrabba’s lentil soup Ingredients
Full Ingredient List
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable or chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Easy Ingredient Swaps & Simple Substitutions
- Vegan Option: Easily make this soup vegan by using vegetable broth and skipping the Parmesan cheese garnish. For added richness, consider a swirl of olive oil or a sprinkle of nutritional yeast before serving.
- Gluten-Free Option: This recipe is naturally gluten-free! Just ensure your broth is certified gluten-free if you are highly sensitive.
- Dairy-Free Option: Simply omit the Parmesan cheese. The soup is delicious on its own without any dairy.
Smart Shopping & Savvy Savings Tips
Lentils are your budget-friendly best friend! Buy them in bulk if you use them often; they store for ages in a cool, dry pantry. For the vegetables, check out your local farmers market for seasonal deals. Carrots and celery last quite a while in the crisper drawer of your fridge if stored properly – keep carrots in water and celery wrapped in foil for maximum freshness. And don’t forget, using dried herbs is a cost-effective way to pack in flavor, and they last much longer than fresh ones. Happy saving!
The Essential Equipment for This Recipe
- Large Pot or Dutch Oven: A heavy-bottomed pot or Dutch oven is perfect for even heat distribution, essential for simmering soups. If you don’t have a Dutch oven, any large, sturdy pot will do!
- Cutting Board & Chef’s Knife: For chopping your veggies. A good knife makes prep work a breeze and safer too!
- Measuring Spoons & Cups: For accurate ingredient measurements – baking is a science, and soup making is a delicious experiment!
- Ladle: Makes serving soup neat and easy, preventing spills and ensuring everyone gets their fair share.
How to Make recipe carrabba’s lentil soup: Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften and the onion becomes translucent. Stir occasionally to prevent sticking.
- Add Garlic and Spices: Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Introduce Lentils and Liquids: Add the rinsed lentils, vegetable or chicken broth, diced tomatoes (undrained), and bay leaf to the pot. Stir well to combine all ingredients.
- Simmer to Perfection: Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender and the soup has thickened slightly. Stir occasionally during simmering to prevent lentils from sticking to the bottom of the pot.
- Season and Serve: Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. Start with about 1 teaspoon of salt and 1/2 teaspoon of pepper, and adjust as needed. Ladle into bowls, garnish with fresh parsley and grated Parmesan cheese (if desired). Serve hot and enjoy every comforting spoonful!
Prep Time: 15 minutes | Cook Time: 45 minutes
Expert Insights: Tips, Tricks, and Culinary Hacks for Success
- Don’t Skip the Sauté: Sautéing the vegetables first builds a depth of flavor that is crucial to a delicious soup. It softens the veggies and sweetens the onions, creating a flavorful base.
- Rinse Your Lentils: Always rinse lentils before cooking to remove any debris and excess starch. This helps prevent the soup from becoming too starchy and ensures a cleaner flavor.
- Taste and Adjust Seasoning: Seasoning is key! Taste the soup towards the end of cooking and adjust salt and pepper as needed. A little extra salt can really brighten up the flavors.
- Parmesan Rind Secret: For an extra layer of umami and richness, toss a Parmesan rind into the soup while it simmers. Remember to remove it before serving! It adds a subtle cheesy depth without making the soup overtly cheesy.
- Broth Matters: Use good quality broth as it forms the flavor backbone of your soup. Homemade broth is amazing, but a good store-bought low-sodium broth works wonders too.
Did you know? Lentils are nutritional powerhouses! They’re packed with protein, fiber, and iron, making this soup not only delicious but also incredibly good for you. It’s like a hug in a bowl that’s also doing wonders for your body!
Recipe Swaps & Variations for recipe carrabba’s lentil soup
- Spicy Lentil Soup: Craving some heat? Increase the red pepper flakes, or add a pinch of cayenne pepper. You could even sauté a finely chopped jalapeño with the other vegetables for a bolder spice.
- Smoked Paprika Twist: For a smoky depth, add 1 teaspoon of smoked paprika along with the other dried spices. It adds a lovely warmth and complexity.
- Lemon Brightness: A squeeze of fresh lemon juice at the end brightens up the soup and adds a zesty touch.
- Heartier Soup: Add cooked sausage or diced ham for a non-vegetarian, protein-packed version. Brown the sausage or ham before adding the vegetables for extra flavor.
- Creamy Lentil Soup (Dairy or Dairy-Free): For a creamier texture, you can blend a portion of the soup with an immersion blender at the end. For a dairy-free creaminess, swirl in a bit of coconut milk or cashew cream. For dairy, a touch of heavy cream or crème fraîche works beautifully.
Perfect Pairings: What to Serve with recipe carrabba’s lentil soup
This hearty lentil soup is a meal in itself, but it’s even better with the right accompaniments!
- Crusty Bread: A warm, crusty loaf of bread or some toasted baguette slices are essential for dipping and soaking up every last drop of delicious soup.
- Side Salad: A light and fresh side salad with a vinaigrette dressing cuts through the richness of the soup. Consider a simple arugula salad with lemon and Parmesan.
- Grilled Cheese Sandwich: For ultimate comfort food, pair your lentil soup with a gooey grilled cheese sandwich. The combination is pure cozy perfection!
- Light White Wine: If you’re looking for a wine pairing, a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc complements the earthy flavors of the lentil soup beautifully.
Occasion Ideas: This soup is fantastic for a cozy weeknight dinner, a light lunch, or even as a starter for a casual fall or winter gathering. It’s also wonderful for meal prepping – it tastes even better the next day!
Presentation Tip: Serve your soup in warm bowls, garnished with a sprinkle of fresh parsley, a swirl of good quality olive oil, and a dusting of grated Parmesan cheese for an elegant touch.
Storing Your recipe carrabba’s lentil soup
Lucky you if there are leftovers! This lentil soup stores beautifully.
- Refrigerator: Allow the soup to cool completely, then store it in airtight containers in the refrigerator for up to 3-4 days.
- Freezer: For longer storage, lentil soup freezes exceptionally well. Portion it into freezer-safe containers or zip-top bags (lay bags flat to save space) and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over medium heat until heated through, or in the microwave. If the soup has thickened too much, add a splash of water or broth while reheating to reach your desired consistency.
- Signs of Spoilage: Trust your senses! If the soup develops a sour smell, looks moldy, or tastes off, it’s best to discard it.
- Leftover Hack: Turn leftover lentil soup into a hearty pasta sauce! Simply blend it until smooth and toss it with your favorite pasta for a quick and flavorful meal. You can also use it as a base for a vegetable and lentil shepherd’s pie – so versatile!
Printable Recipe Card
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Carrabba’s Lentil Soup Recipe
Equipment
- 1 Large Pot or Dutch Oven For simmering the soup evenly.
- 1 Cutting Board For chopping vegetables.
- 1 Chef’s Knife For dicing vegetables.
- 1 Measuring Spoons For measuring spices and oil.
- 1 Measuring Cups For measuring lentils and broth.
- 1 Ladle For serving the soup.
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion diced
- 2 Carrots diced
- 2 stalks Celery diced
- 2 cloves Garlic minced
- 1 teaspoon Dried oregano
- 1/2 teaspoon Dried basil
- 1/4 teaspoon Red pepper flakes optional
- 1 cup Brown or green lentils rinsed
- 6 cups Vegetable or chicken broth
- 14.5 ounce Canned diced tomatoes undrained
- 1 Bay leaf
- to taste Salt and freshly ground black pepper
- optional Fresh parsley chopped, for garnish
- optional Grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften and the onion becomes translucent. Stir occasionally to prevent sticking.
- Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Add the rinsed lentils, vegetable or chicken broth, diced tomatoes (undrained), and bay leaf to the pot. Stir well to combine all ingredients.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender and the soup has thickened slightly. Stir occasionally during simmering to prevent lentils from sticking to the bottom of the pot.
- Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. Start with about 1 teaspoon of salt and 1/2 teaspoon of pepper, and adjust as needed. Ladle into bowls, garnish with fresh parsley and grated Parmesan cheese (if desired). Serve hot and enjoy every comforting spoonful!
Notes
Gluten-Free: Naturally gluten-free; ensure broth is certified gluten-free if needed.
Dairy-Free: Omit Parmesan cheese. Delicious without dairy.
Nutrition Breakdown: Calories, Protein, Fats & More
(Estimated per serving, may vary based on specific ingredients and portion size)
- Calories: Approximately 250-300
- Protein: 12-15g
- Fat: 8-10g
- Saturated Fat: 2-3g
- Carbohydrates: 35-40g
- Sugar: 5-7g (naturally occurring from vegetables and tomatoes)
- Sodium: 500-700mg (depending on broth and added salt)
Disclaimer: Nutrition data is an estimate and may vary based on specific ingredients used and portion sizes. For the most accurate nutritional information, use a nutrition calculator with your exact ingredients.
Recipe FAQ
- Can I use different types of lentils? Yes, you can! Brown or green lentils are classic for this soup and hold their shape well. Red lentils will cook down more and create a creamier texture. Cooking times may vary slightly depending on the type of lentil.
- Can I make this in a slow cooker? Absolutely! Sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until lentils are tender.
- Can I freeze this soup? Yes, lentil soup freezes beautifully! Store in freezer-safe containers for up to 2-3 months. Thaw overnight in the fridge before reheating.
- What if I don’t have diced tomatoes? You can use crushed tomatoes, tomato puree, or even fresh tomatoes (diced, about 2-3 medium). Canned tomatoes provide a richer flavor, though.
- Can I add other vegetables? Definitely! Feel free to add other vegetables like potatoes, sweet potatoes, zucchini, or spinach. Add root vegetables with the carrots and celery, and leafy greens towards the end of cooking.
- How do I make it thicker? If you prefer a thicker soup, you can simmer it uncovered for the last 10-15 minutes to allow some liquid to evaporate. Alternatively, blend a portion of the soup with an immersion blender for a creamier consistency.
Happy Cooking & Share Your Results!
There you have it – my cherished Carrabba’s inspired lentil soup recipe, ready for you to make in your own kitchen! I truly believe this will become a new favorite, bringing you warmth and comfort with every bowl, just like it does for my family. It’s simple, wholesome, and bursting with flavor – what more could you ask for?
I’m so excited for you to try this recipe! Don’t forget to leave a comment below and let me know how yours turned out. What are your favorite toppings for lentil soup? Did you add any special ingredients? And please, share your culinary creations with me on social media! Tag me on Instagram and Pinterest using #FingerLickingRecipes – I can’t wait to see your versions! Happy Souping!
