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Carmelized Onion Red Lentil Soup

This comforting Caramelized Onion Red Lentil Soup features rich, sweet caramelized onions and hearty red lentils for a filling, nutritious meal. Perfect for cozy evenings, this soup is both easy to make and packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mediterranean
Servings 4 People
Calories 200 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 wooden spoon or spatula
  • 1 cutting board
  • 1 chef's knife
  • 1 set measuring cups and spoons
  • 1 immersion blender optional for smooth texture

Ingredients
  

  • 2 tablespoons olive oil
  • 3 large onions, thinly sliced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1.5 cups red lentils, rinsed and drained
  • 6 cups vegetable broth or water
  • 1 can (14.5 ounces) diced tomatoes
  • 2 carrots, diced
  • 1 teaspoon salt Adjust to taste
  • ½ teaspoon black pepper Adjust to taste
  • 1 tablespoon lemon juice
  • Fresh parsley or cilantro for garnish Optional

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes until onions are caramelized and golden brown.
  • Once the onions are caramelized, add the minced garlic, ground cumin, and smoked paprika. Stir for about 1-2 minutes until fragrant.
  • Add the diced carrots and cook for another 5 minutes until they start to soften.
  • Add the rinsed red lentils, vegetable broth, and diced tomatoes to the pot. Stir well and bring to a boil.
  • Once boiling, reduce the heat to low, cover, and let simmer for about 20 minutes, or until the lentils are tender.
  • If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency. Otherwise, leave it chunky.
  • Stir in the salt, pepper, and lemon juice. Taste and adjust seasoning if necessary.
  • Serve hot, garnished with fresh parsley or cilantro if desired.

Notes

Feel free to customize the soup by adding other vegetables such as spinach or kale.
This soup stores well in the refrigerator for up to 3 days and can also be frozen for up to 3 months. To reheat, simply thaw and warm on the stove.