Caramelized Onion Red Lentil (Printable)

A rich vegetarian soup with sweet caramelized onions, tender red lentils, and aromatic spices 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 - 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

14 - Chopped fresh parsley
15 - Lemon wedges

# How to make it:

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 vegetables are slightly softened.
03 - Stir in cumin, smoked paprika, black pepper, thyme, and bay leaf. Cook for 1 minute until spices become fragrant.
04 - Add rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat to maintain a simmer. Cook uncovered for 15-20 minutes until lentils and vegetables are completely tender.
05 - Remove bay leaf from the pot. Use an immersion blender to partially or fully blend the soup according to your preferred consistency.
06 - Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired.

# Expert Tips:

01 -
  • The way caramelized onions transform a simple soup into something restaurant-worthy
  • Its budget friendly ingredients that taste like they cost a fortune
02 -
  • Rushing the onion caramelization is the biggest mistake you can make with this recipe
  • Red lentils soften faster than other varieties so keep an eye on them after 15 minutes
03 -
  • Make a double batch and freeze portions for effortless future meals
  • Start the onions earlier in the day and reheat them when ready to cook

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