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Carmelized Onion Red Lentil Soup

Comforting Caramelized Onion Red Lentil Soup for Cozy Nights

Indulge in the warmth of Caramelized Onion Red Lentil Soup, a nutritious and satisfying dish perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Any neutral oil can substitute if needed.
  • 3 large Onions Thinly sliced, mix of yellow and red onions enhances taste.
  • 3 cloves Garlic Minced; garlic powder can work in a pinch.
  • 2 teaspoons Ground Cumin Coriander can be swapped for a different flavor profile.
  • 1 teaspoon Smoked Paprika Regular paprika is a milder alternative.
For the Soup
  • 1.5 cups Red Lentils Rinsed and drained.
  • 6 cups Vegetable Broth or Water Chicken broth substitutes for non-vegetarians.
  • 1 can Diced Tomatoes 14.5 ounces, adds acidity and richness.
  • 2 Carrots Diced; can substitute with other root vegetables.
Seasoning
  • 1 teaspoon Salt Adjust to taste.
  • 0.5 teaspoon Black Pepper Adjust to taste.
  • 1 tablespoon Lemon Juice Provides brightness to balance flavors.
For Garnish
  • Fresh Parsley or Cilantro Optional, adds a beautiful touch of freshness.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
  2. Add 3 thinly sliced onions and a pinch of salt. Cook for about 15-20 minutes until caramelized.
  3. Incorporate 3 minced garlic cloves, 2 teaspoons of ground cumin, and 1 teaspoon of smoked paprika. Cook for 1-2 minutes.
  4. Add 2 diced carrots and cook for about 5 minutes until softened.
  5. Stir in 1.5 cups of rinsed red lentils, 6 cups of vegetable broth, and a 14.5-ounce can of diced tomatoes. Bring to a gentle boil.
  6. Reduce heat to low, cover, and simmer for about 20 minutes until lentils are tender.
  7. Blend the soup for a smoother texture or leave chunky according to preference.
  8. Add salt, pepper, and 1 tablespoon of lemon juice. Stir well and taste to adjust seasoning.
  9. Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve hot.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 700mgFiber: 15gSugar: 5gVitamin A: 450IUVitamin C: 12mgCalcium: 40mgIron: 3mg

Notes

This soup can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months. Perfect for meal prep.

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