Caramelized Onion Red Lentil (Printable)

A rich vegetarian blend of caramelized onions, hearty red lentils, and aromatic spices.

# 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 to 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 to 25 minutes until onions are deeply golden and caramelized.
02 - Add garlic, carrots, and celery to the caramelized onions. Sauté for 3 to 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 are fragrant.
04 - Add rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 15 to 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 Suggestions:

01 -
  • The deep sweetness from properly caramelized onions makes this taste like it simmered all day even though it comes together in under an hour
  • Red lentils break down naturally creating a velvety texture without any dairy or cream
  • This soup actually tastes better the next day making it perfect for meal prep or unexpected leftovers
02 -
  • Resist the urge to rush the onions they need that full 20–25 minutes to develop the deep sweet flavor that makes this soup special
  • Red lentils will continue softening as they sit so if you prefer more texture slightly undercook them before blending
  • The soup thickens considerably in the refrigerator so you may need to add a splash of water or broth when reheating leftovers
03 -
  • Use the largest yellow onions you can find since they shrink dramatically during caramelization
  • Keep the heat on the lower side while caramelizing to prevent burning which would make the entire soup taste bitter

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