Caramelized Onion Red Lentil (Printable)

A warming bowl of caramelized onions and red lentils with fragrant spices

# 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

# How-To Steps:

01 - In a large soup pot, heat olive oil over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 20-25 minutes until onions are deeply golden and caramelized.
02 - Add garlic, carrots, and celery. 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 Advice:

01 -
  • The deep, savory sweetness from properly caramelized onions makes this taste like it simmered all day even though it comes together in under an hour
  • Red lentils break down beautifully creating a naturally creamy texture without any dairy
  • Its one of those rare soups that actually tastes better the next day, making it perfect for meal prep
02 -
  • Resist the urge to rush the onion caramelization step because those 20 minutes are what transform this from ordinary soup into something extraordinary
  • Red lentils can vary in how quickly they break down, so start checking at 15 minutes to avoid overcooking
  • The soup will continue to thicken as it sits, so add a splash of water or broth when reheating leftovers
03 -
  • Use the lowest heat that still allows the onions to cook without burning, because low and slow creates the best caramelization
  • Let the soup rest for 10 minutes off the heat before serving to allow the flavors to meld together

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