Caramelized Onion Red Lentil Soup Recipe

Introduction

This Caramelized Onion Red Lentil Soup is a hearty, flavorful dish perfect for cozy evenings. With sweet caramelized onions, warm spices, and tender lentils, it’s both comforting and nourishing.

Ingredients

• 2 tablespoons olive oil
• 3 large onions, thinly sliced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1.5 cups red lentils, rinsed and drained
• 6 cups vegetable broth or water
• 1 can (14.5 ounces) diced tomatoes
• 2 carrots, diced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper (adjust to taste)
• 1 tablespoon lemon juice
• Fresh parsley or cilantro for garnish (optional)

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes until the onions are caramelized and golden brown.
2. Step 2: Once the onions are caramelized, add the minced garlic, ground cumin, and smoked paprika. Stir for 1-2 minutes until fragrant.
3. Step 3: Add the diced carrots and cook for another 5 minutes until they start to soften.
4. Step 4: Add the rinsed red lentils, vegetable broth, and diced tomatoes to the pot. Stir well and bring to a boil.
5. Step 5: Once boiling, reduce the heat to low, cover, and let simmer for about 20 minutes, or until the lentils are tender.
6. Step 6: For a smoother texture, use an immersion blender to blend the soup to your desired consistency. Otherwise, leave it chunky.
7. Step 7: Stir in the salt, pepper, and lemon juice. Taste and adjust seasoning if necessary.
8. Step 8: Serve hot, garnished with fresh parsley or cilantro if desired.

Tips & Variations

• For added richness, stir in a dollop of plain yogurt or coconut cream just before serving.
• Substitute vegetable broth with chicken broth for a non-vegetarian version.
• Use fire-roasted diced tomatoes for a smoky depth of flavor.
• Add a pinch of red pepper flakes if you like a little heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it’s too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils are preferred because they cook quickly and break down nicely, creating a creamy texture. Other lentils like green or brown can be used but will require longer cooking times and may not result in the same consistency.

Is this soup suitable for freezing?

Yes, this soup freezes well. Let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Caramelized Onion Red Lentil Soup Recipe

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★★★★★

4.8 from 125 reviews

• Author: Matteo
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A hearty and flavorful Caramelized Onion Red Lentil Soup combining the sweetness of caramelized onions with smoky spices and tender red lentils, perfect for a comforting and nutritious meal.

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Ingredients

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Main Ingredients

• 2 tablespoons olive oil
• 3 large onions, thinly sliced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1.5 cups red lentils, rinsed and drained
• 6 cups vegetable broth or water
• 1 can (14.5 ounces) diced tomatoes
• 2 carrots, diced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper (adjust to taste)
• 1 tablespoon lemon juice
• Fresh parsley or cilantro for garnish (optional)

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Instructions

1. Caramelize the onions: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes until onions are caramelized and golden brown.
2. Add spices and garlic: Once the onions are caramelized, add the minced garlic, ground cumin, and smoked paprika. Stir for about 1-2 minutes until fragrant.
3. Cook carrots: Add the diced carrots and cook for another 5 minutes until they start to soften.
4. Add lentils and liquids: Add the rinsed red lentils, vegetable broth, and diced tomatoes to the pot. Stir well and bring to a boil.
5. Simmer soup: Once boiling, reduce the heat to low, cover, and let simmer for about 20 minutes, or until the lentils are tender.
6. Blend if desired: If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency. Otherwise, leave it chunky.
7. Season and finish: Stir in the salt, pepper, and lemon juice. Taste and adjust seasoning if necessary.
8. Serve: Serve hot, garnished with fresh parsley or cilantro if desired.

Notes

• For a creamier texture, blend the soup partially or fully with an immersion blender.
• Adjust spices according to taste preference for heat or smokiness.
• Vegetable broth can be substituted with water but will affect the richness of flavor.
• Can be stored in the fridge for up to 4 days and freezes well for up to 3 months.
• Optional garnishes like a dollop of yogurt or a drizzle of olive oil add extra richness.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: caramelized onion soup, red lentil soup, vegan lentil soup, healthy soup, Middle Eastern soup, lentil recipes, easy soup recipe