Caramelized Onion Red Lentil Soup (Print Version)
Rich vegetarian soup with caramelized onions, red lentils, and aromatic spices. Blended to creamy perfection.
# 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 - 1/2 tsp smoked paprika
11 - 1/4 tsp ground black pepper
12 - 1/2 tsp dried thyme
13 - 1–1.5 tsp salt, to taste
→ Garnish (optional)
14 - Chopped fresh parsley
15 - Lemon wedges
# Step-by-Step Guide:
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 onions are 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 a simmer. Cook uncovered for 15–20 minutes, or until lentils and vegetables are soft.
05 - Remove bay leaf. Use an immersion blender to blend soup partially or fully, depending on desired texture.
06 - Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired.
# Expert Suggestions:
01 -
- The caramelized onions create a depth of flavor you usually only find in restaurant cooking
- It comes together with pantry staples but tastes like something special
02 -
- The key is patience with the onions and low heat so they caramelize not burn
- Red lentils cook faster than other varieties and will practically dissolve into the soup
03 -
- Rinse the lentils until the water runs clear to avoid any grittiness in the finished soup
- Make a double batch and freeze portions for easy weeknight meals