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–+ servings
Caramelized Onion Red Lentil Soup

Heavenly Caramelized Onion Red Lentil Soup for Instant Comfort

A comforting bowl of Caramelized Onion Red Lentil Soup combines sweet onions and hearty lentils, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil if needed
  • 2 medium Yellow Onions Sliced
  • 1 teaspoon Salt Adjust to taste
  • 4 cloves Garlic Minced
  • 1 teaspoon Ground Cumin No direct substitute
  • 1 teaspoon Smoked Paprika Sweet paprika can be used if smoked isn’t available
  • 2 medium Carrots Diced
  • 1 cup Red Lentils Rinsed
  • 4 cups Vegetable Broth Homemade or store-bought
  • 1 can Diced Tomatoes With their juice
  • 1/2 medium Lemon Juice Adjust to taste
  • 1/4 cup Fresh Parsley/Cilantro Optional, for garnish

Equipment

  • Large pot or Dutch oven

Method
 

Cooking Instructions
  1. Heat olive oil in a large pot over medium heat. Add sliced onions and salt. Stir occasionally for 15-20 minutes, until caramelized.
  2. Add minced garlic, ground cumin, and smoked paprika to the pot. Stir for 1-2 minutes until fragrant.
  3. Incorporate diced carrots and cook for 5 minutes until slightly softened.
  4. Stir in red lentils, vegetable broth, and diced tomatoes. Bring to boil, then reduce heat and simmer for 20 minutes.
  5. Blend the soup to desired consistency using an immersion blender.
  6. Add lemon juice and season with salt and pepper to taste.
  7. Serve hot, garnishing with parsley or cilantro and a drizzle of olive oil if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 600mgFiber: 12gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat on the stove, adding broth or water as needed.

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