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Caramelized Onion Red Lentil Soup

Caramelized Onion Red Lentil Soup Bliss for Cozy Nights

Experience the warmth of Caramelized Onion Red Lentil Soup, a quick, nutritious, and satisfying vegan meal perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil substitute with any neutral oil
  • 2 large Onions yellow or white onions work best
  • 1 teaspoon Salt adjust as per taste preferences
  • 4 cloves Garlic fresh garlic is recommended
For the Seasoning
  • 1 teaspoon Ground Cumin can be substituted with coriander
  • 1 teaspoon Smoked Paprika use sweet paprika as a milder alternative
For the Veggies
  • 2 medium Carrots swap with bell peppers or zucchini for variety
For the Protein
  • 1 cup Red Lentils rinsed
For the Broth
  • 4 cups Vegetable Broth water can be used as a substitute
For Added Richness
  • 1 can Diced Tomatoes with juice
For Brightness
  • 1/2 large Lemon Juice lime juice is a suitable substitute
For Spice
  • 1 teaspoon Black Pepper adjust based on personal heat preferences
For Garnish
  • Fresh Parsley or Cilantro provides a fresh flavor contrast

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add 2 sliced onions and a pinch of salt to the pot. Stir occasionally for 15–20 minutes until golden brown.
  3. Stir in 4 minced garlic cloves, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Cook for 1–2 minutes.
  4. Add 2 diced carrots and sauté for about 5 minutes until they soften slightly.
  5. Incorporate 1 cup of rinsed red lentils, 4 cups of vegetable broth, and 1 can of diced tomatoes. Bring to a boil.
  6. Lower the heat to a simmer and cover. Cook for about 20 minutes, until lentils are tender.
  7. Blend the soup using an immersion blender for a smoother consistency.
  8. Stir in the juice of half a lemon and season with salt and black pepper to taste.
  9. Ladle the soup into bowls, garnishing with fresh parsley or cilantro.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 15gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This soup is freezer-friendly; store in airtight containers for up to three months.

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