Caramelized Onion Red Lentil Soup (Printable)
Rich and comforting blend of sweet caramelized onions, tender red lentils, and aromatic spices in a smooth vegetable broth.
# 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 tablespoons olive oil
08 - 1 bay leaf
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon ground black pepper
12 - 1/2 teaspoon dried thyme
13 - 1–1.5 teaspoons salt, to taste
→ Garnish (optional)
14 - Chopped fresh parsley
15 - Lemon wedges
# Directions:
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 soft.
05 - Remove and discard bay leaf. Use an immersion blender to partially or fully puree 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 Hints:
01 -
- The transformation of simple onions into something deeply soul-satisfying feels like kitchen magic
- Red lentils melt into the broth creating natural creaminess without any dairy
- This soup costs almost nothing to make but tastes like something from a fancy restaurant
02 -
- Patience with the onions is not optional, rushing this step leaves you with a completely different and much less satisfying soup
- Red lentils cook faster than other varieties and will turn to mush if overcooked, so check them at the 15 minute mark
03 -
- Slicing onions with the grain instead of against it helps them hold their shape better during the long cooking process
- If the onions start sticking too much, add a splash of water or broth instead of more oil