Lentil Soup with Burrata

with Mediterranean flavors
With Mediterranean flavors
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2 tbsp Olive oil
1 ½ cups Carrots diced
1 cup Onion diced
2 tbsp Garlic minced
1 tsp Cumin
1 tsp Smoked Paprika
1 ¼ cups Green lentils 8 oz
6 cups Chicken broth low-sodium
Salt to taste
Black pepper to taste
Balsamic vinegar to taste
1 (4 oz) Burrata cheese quartered when ready to serve
4 tbsp Basil leaves, thinly sliced

Nutritional information


Lentil Soup with Burrata


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:

Ingridiens for Lentil Soup with Burrata

Steps to make Lentil Soup with Burrata


Sauté onions and carrots


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 garlic and spices


Add 2 tablespoons minced garlic, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika and cook and stir for 1 minute until fragrant.


Add lentils


Add 1 ¼ cups green lentils and toast, stirring constantly, for 1 minute.


Add broth


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 to taste


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!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Just made this last night and wow - it was great! Thanks for sharing the recipe!

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