This easy Lentil Soup with Burrata comes together quickly with just a few pantry staples. It has cozy, vibrant flavors of the Mediterranean from garlic, cumin, and smoked paprika, set off by fresh basil. I also add a splash of balsamic vinegar to heighten the brightness and top each bowl with a quarter of burrata cheese. As the burrata melts into the warm soup, it adds that creamy goodness we all crave.
First up, sauté the onions and carrots over medium-high heat until the onions are translucent. Then add the garlic and spices and cook for another minute until fragrant. Add the dried green lentils and toast them for a minute. Next, add the chicken broth and bring to a simmer. Cook, partially covered, until the lentils are soft but not falling apart. Season the soup with balsamic vinegar, salt and black pepper to taste. Ladle in bowls and serve topped with burrata and thinly sliced basil leaves. Enjoy!
To make the Lentil Soup with Burrata, you will need the following ingredients:
In a Dutch oven or large pot over medium-high heat, heat 2 tablespoons olive oil and add 1 ½ cups diced carrots and 1 cup diced onions. Sauté, stirring often, until the onions are translucent, about 5 minutes.
Add 2 tablespoons minced garlic, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika and cook and stir for 1 minute until fragrant.
Add 1 ¼ cups green lentils and toast, stirring constantly, for 1 minute.
Add 6 cups low-sodium chicken broth, partially cover the pot, and bring to a simmer. Cook, stirring occasionally, until the lentils are soft but not falling apart, about 25 to 30 minutes.
Season the soup with balsamic vinegar, salt and black pepper to taste.
To serve, divide the soup between 4 bowls, top each bowl with a quarter of burrata and a sprinkle of basil.
This Lentil Soup with Burrata is as easy as can be, while still packing in amazing flavor. Did you make it? Please tag @cookmerecipes on Instagram and hashtag #cookmerecipes. And don't forget to leave a comment below with your thoughts!
