Caramelized Onion Red Lentil Soup (Printable)
A rich vegetarian soup featuring sweet caramelized onions, tender red lentils, and warming spices like cumin and smoked paprika.
# 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
# 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 pot. 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 fragrant.
04 - Add rinsed red lentils and vegetable broth. 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 bay leaf and discard. Use an immersion blender to partially or fully blend soup based on preferred texture. Taste and adjust salt and pepper as needed.
06 - Ladle hot soup into bowls and garnish with fresh parsley and a squeeze of lemon juice if desired.
# Expert Suggestions:
01 -
- The caramelized onions create a depth of flavor that makes people think you simmered this all day, even though it comes together in under an hour
- Red lentils practically melt into the broth, giving you a naturally creamy texture without any dairy
02 -
- Do not rush the onion caramelization step, because those 20 minutes are what transform this from a basic lentil soup into something people will ask for on repeat
- The soup thickens considerably as it sits, so if you are making it ahead, thin it with a little extra broth when reheating
03 -
- Rinse your lentils thoroughly until the water runs clear, because any dust or debris can make your soup taste unpleasantly gritty
- Make a double batch and freeze individual portions for those days when cooking feels like too much effort