Caramelized Onion Red Lentil Soup (Printable Version)
Rich and comforting soup featuring caramelized onions and red lentils with 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 to 1.5 teaspoons salt, to taste
→ Garnish
14 - Chopped fresh parsley
15 - Lemon wedges
# Method:
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 deeply golden and caramelized.
02 - Add garlic, carrots, and celery to the caramelized onions. 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 simmer. Cook uncovered for 15–20 minutes until lentils and vegetables are soft.
05 - Remove bay leaf. Use an immersion blender to partially or fully blend soup depending on 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.
# Chef's Tips:
01 -
- The caramelized onions create an incredible depth of flavor that belies how simple this soup actually is
- Red lentils break down beautifully, giving you a creamy texture without any dairy
02 -
- Rushing the caramelization step is the biggest mistake, resulting in a flat soup that lacks the signature sweet depth
- Red lentils do not need soaking, but giving them a quick rinse removes dust and ensures even cooking
03 -
- Start the onions while you are prepping everything else so they have plenty of time to caramelize without feeling like you are waiting around
- If you only have green or brown lentils, they will work but the texture will be different and the cooking time longer