Caramelized Onion Red Lentil (Printable)

Comforting vegetarian blend of sweet caramelized onions, protein-rich red lentils, and warming 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

# 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 caramelized onions. 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 a simmer. Cook uncovered for 15–20 minutes until lentils and vegetables are completely tender.
05 - Remove and discard bay leaf. Use an immersion blender to partially or fully blend 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 Advice:

01 -
  • The deeply caramelized onions create a natural sweetness that balances perfectly with the earthy lentils and warm spices
  • This soup comes together with pantry staples but tastes like something youd order at a cozy restaurant
  • Its one of those rare dishes thats actually better the next day, making it perfect for meal prep
02 -
  • The longer you caramelize the onions, the deeper and more complex the flavor becomes, so dont rush this step
  • Red lentils naturally thicken the soup as they cook, so if it becomes too thick, simply add more broth or water
  • Removing the bay leaf before blending prevents it from breaking into small pieces that can be unpleasant to bite into
03 -
  • Use a sharp knife and take your time slicing the onions thinly and evenly for consistent caramelization
  • Keep the heat low and resist the urge to rush the onions, as high heat will burn them instead of sweetening them

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