Discover the Delicious Carrabba's Lentil Soup Recipe: Perfect for Any Occasion

Lentils, vegetables, and broth. Carrabba’s lentil soup recipe has an earthy flavor with some pungent, savory, and hearty taste. Especially on chilly fall days and cold winter nights, there is nothing better than some soulful lentil soup to warm your bones.

If you’re looking for a proper lentil soup, Carrabba’s recipe is the best it can get. The definition of a “one pot dish,” this one’s also easy to make, with only 15 minutes of prep time and 1 hour of cooking time. What’s even better is that you could also customize this recipe, from the type of lentils to the seasoning. Let’s take a look.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage 
• Tips
• Carrabba's Lentil Soup Recipe
• FAQ
• Comments

Ingredients

• Olive oil — 2 tbsp.
• Dry lentils — 2 cups.
• Onion — 1 pc., chopped.
• Garlic — 2 cloves, minced.
• Carrots — 2 pcs., chopped.
• Zucchini — 1 pc., chopped.
• Celery — 1 stalk, chopped
• Chicken broth — 6 cups.
• Diced tomatoes — 2 cans, 14 ounces, drained.
• Basil — ½ tsp., dried.
• Oregano — ½ tsp., dried.
• Salt and pepper — to taste.

Instructions

1. Heat oil in a Dutch oven or large pot.

2. Add onion, garlic, zucchini, carrot, and then celery. Cook until the vegetables are soft and tender.

3. Add the lentils, tomatoes, basil, oregano, and chicken broth. Bring to a boil.

4. Reduce the heat and cook until the lentils are soft and tender. It should take about 30 minutes, depending on the kind of lentil.

5. Season with salt and pepper.

Substitutions

• Lentils — Not all lentils are created equal. They come in a variety of shapes, colors, and types; but that’s what’s so great about them. This Carrabba’s lentil soup recipe allows you to go with the one you like the most. Keep in mind that their cooking time differs just like their texture and flavor. If you’d like to take your time and have a lentil soup with a proper texture, you might want to opt for green and brown lentils. Red lentils, on the other hand, cook faster and dissolve easier. 

• Herbs — Oregano and basil are like peanut and jelly; they are at their best when combined. This is even more true for our copycat Carrabba’s lentil soup recipe. The combined flavor of oregano and basil provides a crucial flavor that is pungent, savory, and somehow sweet. You could also add more herbs if you wish. Rosemary, thyme, dill, and many more would suit this lentil soup recipe well. Italian seasoning is a good alternative, and two teaspoons of Italian seasoning will take your lentil soup to another level.

• Chicken broth — Replacing chicken broth couldn’t be easier, as crucial as it is. Chicken broth is a cornerstone ingredient in most soups and stews, and that includes this Carrabba’s lentil soup recipe as well. It is not only nutritious, but it also packs a nice flavor that fits just into this recipe. We’d recommend considering vegetable broth, beef broth, or even seafood broth.

• Canned tomatoes — If you’re looking for substitutes, tomato sauce will do great, though your soup might have a slightly different flavor, depending on the type of tomato sauce you use. Tomato paste is another alternative, but it has a thicker consistency that is likely to affect your lentil soup. You could also go with fresh tomatoes; just peel and dice them beforehand and you’re all set!

Variations

• Meaty lentil soup — This version of Carrabba’s lentil soup recipe might be even more popular than the basic one because some Italian sausage will make the soup even more hearty and meaty. Any type of sausage will do, though we’d strongly recommend trying out kielbasa. And maybe some ham would be great, too.

Equipment

• Measuring spoons and cups.

• Dutch oven, or large pot.

Storage 

• Once your lentil soup has cooled completely, transfer it to an airtight container. It will last for up to a week in the fridge.

• If you have made a large batch of lentil soup and would like to enjoy it during the winter, freeze it and you can enjoy your soup for 3 months.

Tips

• Reheating the soup — If you find that your lentil soup has thickened after storing it, thin it out with some water or broth before reheating it.

• Cooking the lentils — We’ve already discussed the different cooking times for different types of lentils, but, regardless, you should still keep a keen eye on them as they simmer. Lentils have a reputation for becoming mushy if they are overcooked.

FAQ