Caramelized Onion Red Lentil Soup (Printable Version)

Rich and comforting soup with caramelized onions, red lentils, and warming spices. Ready in 55 minutes.

# What You 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

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 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 to the pot. Bring to a boil, then reduce heat to maintain a simmer. Cook uncovered for 15–20 minutes until lentils and vegetables are completely tender.
05 - Remove and discard the bay leaf. Use an immersion blender to partially or fully puree the soup according to texture preference.
06 - Taste and adjust salt and pepper seasoning as needed. Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired.

# Expert Suggestions:

01 -
  • The way caramelized onions create an incredible depth of flavor without needing any meat or dairy
  • It comes together with pantry staples but tastes like something from a fancy restaurant
  • Leftovers actually taste better the next day as the flavors continue to develop
02 -
  • Rushing the onion caramelization is the biggest mistake you can make with this recipe
  • The soup thickens considerably as it sits, so add more broth when reheating leftovers
  • Blending just half the soup creates a lovely texture with some chunks still visible
03 -
  • Keep the heat low while caramelizing onions, high heat will burn them before they sweeten
  • A splash of balsamic vinegar during the last minute of caramelization adds incredible depth

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