Caramelized Onion Red Lentil Soup (Printable view)
Rich vegetarian soup with caramelized onions, red lentils, and aromatic spices. Ready in under an hour.
# 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
# Steps:
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 a simmer. Cook uncovered for 15–20 minutes until lentils and vegetables are completely tender.
05 - Remove bay leaf. Use an immersion blender to partially or fully blend the soup based on preferred consistency.
06 - Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley and a squeeze of lemon juice.
# Expert Advice:
01 -
- The caramelized onions create a depth of flavor that makes people think you spent all day cooking, even though it comes together in under an hour
- Red lentils practically dissolve into the soup, making it naturally creamy without any dairy or heavy cream
02 -
- Resist the urge to rush the onion caramelization step because those deep brown onions are what make this soup taste restaurant quality instead of just okay
- The soup will thicken considerably as it sits, so if youre making it ahead, thin it with a little extra broth or water when reheating
03 -
- Slice your onions as thinly as possible so they caramelize evenly and melt into the soup
- Rinse your red lentils in a fine mesh sieve until the water runs clear to remove any dust or bitterness