Caramelized Onion Red Lentil Soup

$- 2 tablespoons extra virgin olive oil - 2 large yellow onions, thinly sliced - 3 cloves of garlic, minced - 1 cup red lentils, thoroughly rinsed - 4 cups vegetable broth (preferably low-sodium) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon turmeric powder - Salt and freshly ground black pepper, to taste - 1 tablespoon freshly squeezed lemon juice - Fresh parsley, chopped, for garnish You can swap ingredients if you need to. For the olive oil, use canola or avocado oil. Yellow onions can be replaced with sweet onions or shallots. For garlic, use garlic powder in a pinch, but fresh gives the best flavor. If you don’t have red lentils, green or brown lentils work too, but cooking time may change. For vegetable broth, chicken broth is a great substitute. Lastly, if you want a citrus twist, lime juice works well instead of lemon juice. When selecting onions, look for firm ones with smooth skin. Avoid any with soft spots or blemishes. For garlic, choose heads that are tight and firm. The cloves should not be sprouting. When picking parsley, look for bright green leaves without wilting or yellowing. Freshness in these ingredients will enhance the soup’s flavor and aroma. Always remember to wash your produce before use to remove any dirt or chemicals. {{ingredient_image_2}} First, grab a large pot. Pour in the olive oil and heat it over medium. When the oil shimmers, add the sliced onions. Stir them often for about 15-20 minutes. You want them to turn a deep golden brown. This step is key. The caramelization brings out their sweet flavor. Take your time with this; it is worth it! After the onions are ready, add the minced garlic. Stir for about 2 minutes. You want the garlic to smell good, but don’t let it brown. Now, toss in the rinsed red lentils. Add the cumin, smoked paprika, and turmeric. Stir everything for about a minute. This helps the lentils soak up the spices. Next, slowly pour in the vegetable broth. Let it come to a boil, then lower the heat. Simmer the soup for 25-30 minutes. Check the lentils; they should be soft and tender. Once the lentils are cooked, take the pot off the heat. You can blend the soup with an immersion blender. Blend it until it is smooth, or leave it chunky if you like. After that, stir in the lemon juice. Add salt and pepper to taste. Adjust the flavors to your liking. Now your soup is ready! It’s rich, flavorful, and perfect for any meal. To get rich flavor, you need to caramelize the onions just right. Start with medium heat and use a heavy pot. Stir the onions every few minutes. This helps them cook evenly. It takes about 15 to 20 minutes for them to turn golden brown. Don’t rush this step. If you cook them too fast, they will burn. Slow and steady gives the best taste. Taste your soup as you go. After adding the lentils and spices, let it cook. Check the flavor before you finish. You might want more salt or pepper. A squeeze of lemon juice adds brightness. Feel free to play with the spices too. If you love heat, try adding a pinch of cayenne pepper. Serve the soup hot in bowls. A sprinkle of fresh parsley on top makes it pretty. You can also add a lemon wedge. This lets guests add a little zing if they want. For a nice touch, drizzle some olive oil on top before serving. Enjoy your soup with crusty bread or a fresh salad for a full meal. Pro Tips Caramelization is Key: Take your time to caramelize the onions properly; this step is crucial for developing a deep, rich flavor in the soup. Spice It Up: Feel free to adjust the spices according to your taste; adding a pinch of cayenne pepper can give an extra kick! Texture Preference: Decide on the texture you prefer for the soup—smooth or chunky—before blending, and adjust accordingly. Lemon Juice Balance: The addition of lemon juice at the end brightens the flavors; taste and adjust to find the perfect balance. {{image_4}} You can make this soup even better by adding more vegetables. Carrots and celery work well. Dice them small so they cook fast. You can also add chopped spinach or kale for extra greens. These will add flavor and nutrients. Just toss them in with the onions and let them soften before adding the lentils. If you want to add more protein, try adding chickpeas. Canned chickpeas are great and save time. Rinse them well and stir them in with the lentils. You can also add cooked sausage or shredded chicken. Both add a nice taste and make the soup heartier. For those who love heat, try adding some spice! You can add red pepper flakes or diced jalapeños. Stir these in with the garlic to let the heat bloom. Another great option is to finish the soup with a splash of hot sauce. This will give your soup a warm kick, perfect for a chilly day. To store your soup, let it cool first. Once it cools, pour it into an airtight container. Be sure to leave some space at the top for expansion. Seal the container tightly. Your soup can stay fresh in the fridge for up to five days. When you're ready to enjoy the soup again, pour it into a pot. Heat it on low over the stove. Stir often to ensure even heating. You can also use a microwave. Just cover the bowl and heat in short intervals. Stir after each interval until hot. If you want to save your soup for later, freezing works well. Pour the cooled soup into freezer-safe containers. Leave some space at the top, as the soup will expand. Label the containers with the date. You can freeze the soup for up to three months. To thaw, move it to the fridge overnight before reheating. Yes, you can use other lentils. Brown or green lentils work well. They have a firmer texture. This will change the soup's look and taste a bit. Red lentils cook fast and break down easily. If you switch, adjust the cooking time. Brown and green lentils may need more time to soften. This soup stays fresh for about 4 to 5 days in the fridge. Store it in an airtight container. Make sure it cools before you put it in the fridge. To keep it tasty, reheat it gently. Stir well to mix in any settled ingredients. I love pairing this soup with crusty bread. A nice baguette or sourdough is perfect. You can also serve it with a simple salad. A fresh green salad adds crunch and color. For a special touch, consider a dollop of yogurt on top. It adds creaminess and pairs well with the flavors. In this blog post, we explored key ingredients for your soup, from onions to lentils. We discussed how to prepare and cook the soup step-by-step, ensuring delicious results. Tips for perfect caramelization and creative variations add extra flair to your dish. Finally, we covered storage and addressed common questions. Now, you have all you need to create a hearty, flavorful soup. Enjoy your cooking!$

Caramelized Onion Red Lentil Soup

A hearty and flavorful soup made with caramelized onions and red lentils, perfect for a comforting meal.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 250 kcal

Ingredients

2 tablespoons extra virgin olive oil
2 large yellow onions, thinly sliced
3 cloves garlic, minced
1 cup red lentils, thoroughly rinsed
4 cups vegetable broth (preferably low-sodium)
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon turmeric powder
to taste salt and freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
for garnish fresh parsley, chopped

Instructions

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once the oil is shimmering, add the thinly sliced onions. Stir occasionally and cook for about 15-20 minutes, or until the onions are deeply caramelized and a beautiful golden brown color.
Add the minced garlic to the pot, stirring well to combine. Sauté for an additional 2 minutes, allowing the garlic to become fragrant without browning.
Incorporate the rinsed red lentils, ground cumin, smoked paprika, and turmeric into the pot. Stir well for about 1 minute, ensuring the lentils are evenly coated with the oil and spices.
Slowly pour in the vegetable broth and bring the mixture to a rapid boil. Once boiling, reduce the heat to low and let the soup simmer gently for approximately 25-30 minutes, or until the lentils are tender and fully cooked.
After the lentils are cooked, remove the pot from the heat. For a smooth texture, use an immersion blender to puree the soup until it reaches your desired consistency.
Stir in the freshly squeezed lemon juice, and season with salt and pepper to taste, adjusting the flavors as needed.
To serve, ladle the hot soup into bowls and garnish with a sprinkle of chopped fresh parsley.

Notes

Serve with a wedge of lemon and a drizzle of olive oil for added flavor.

Keyword comfort food, healthy, lentils, soup, vegetarian