Caramelized Onion Red Lentil (Printable)

Rich, warming vegetarian soup with caramelized onions, red lentils, and aromatic spices. Perfect for cozy lunches.

# 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 (optional)

14 - Chopped fresh parsley
15 - Lemon wedges

# 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 way caramelized onions transform simple lentils into something restaurant worthy
  • How one pot can feed you for days and actually taste better each time
  • That perfect balance of smoky and comforting without needing any cream
02 -
  • Rushing the onion caramelization is the biggest mistake you can make with this recipe
  • Red lentils cook faster than other varieties and will turn to mush if you overcook them
  • The soup thickens considerably in the fridge, so add more broth when reheating leftovers
03 -
  • Start the onions while you prep your other vegetables to maximize your time
  • Use a wider pot if you have one, onions caramelize better when theyre spread out
  • Taste your broth first if its salty, youll need to adjust the salt accordingly

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