Caramelized Onion Red Lentil Soup (Printable)
Hearty 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 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 Make It:
01 - Heat olive oil in a large soup pot 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 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.
# Tips from dashanddishes:
01 -
- The depth of flavor from properly caramelized onions will make you wonder how something so simple can taste so extraordinary
- Red lentils break down beautifully creating a naturally creamy texture without any dairy
- One pot and mostly pantry staples make this an unexpected weeknight savior
02 -
- Rinsing red lentils until water runs clear removes any dust or bitterness that can affect the final taste
- Adding salt too early can prevent lentils from softening properly so wait until the end to season fully
03 -
- Low and slow is the secret to properly caramelized onions without burning
- Room temperature broth helps the soup come back to temperature faster when reheating