Caramelized Onion Red Lentil Soup (Print Version)
Hearty red lentils and sweet caramelized onions create this rich, spiced soup perfect for cozy meals.
# What You'll Need:
→ Vegetables
01 - 3 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced
03 - 2 medium carrots, diced
04 - 1 stalk celery, diced
→ Lentils & Staples
05 - 1 cup dried red lentils, rinsed
06 - 6 cups vegetable broth
→ Spices & Seasonings
07 - 2 tbsp olive oil
08 - 1 bay leaf
09 - 1 tsp ground cumin
10 - 0.5 tsp smoked paprika
11 - 0.25 tsp ground black pepper
12 - 0.5 tsp dried thyme
13 - 1-1.5 tsp salt, to taste
→ Garnish
14 - Chopped fresh parsley
15 - Lemon wedges
# How to Cook:
01 - Heat olive oil in a large soup pot over medium-low heat. Add sliced onions with a pinch of salt. Cook, stirring occasionally, for 20-25 minutes until deeply golden and caramelized.
02 - Add garlic, carrots, and celery to the pot. Sauté for 3-4 minutes until slightly softened.
03 - Stir in cumin, smoked paprika, black pepper, thyme, and bay leaf. Cook for 1 minute until fragrant.
04 - Add rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat to low. Simmer uncovered for 15-20 minutes until lentils and vegetables are completely tender.
05 - Remove and discard bay leaf. Use an immersion blender to partially or fully blend the soup according to preferred consistency.
06 - Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley and lemon wedges if desired.
# Expert Advice:
01 -
- The caramelized onions create a depth of flavor that makes people think you simmered this all day
- Red lentils break down beautifully, giving the soup a naturally creamy texture without any dairy
02 -
- Resist the urge to rush the onions, that deep caramelization is what makes this soup taste like it came from a restaurant
- Red lentils don't need soaking but rinsing them until the water runs clear removes any dust or bitterness
03 -
- Make a double batch because it freezes beautifully and tastes even better the next day
- Use the widest pan you have for the onions so they caramelize faster and more evenly