Description
A heartwarming soup made with sweet caramelized onions and earthy red lentils, perfect for chilly evenings.
Ingredients
Scale
- 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 generous pinch of salt. Cook for 15-20 minutes, stirring occasionally.
- Stir in the minced garlic, cumin, and smoked paprika. Sauté for another 1-2 minutes.
- Toss in the diced carrots and cook for an additional 5 minutes.
- Add the rinsed red lentils, vegetable broth, and diced tomatoes. Stir well.
- Bring the pot to a gentle boil, then reduce the heat to low and cover.
- Simmer for about 20 minutes, or until the lentils are tender.
- Blend if desired using an immersion blender for a smoother texture.
- Stir in salt, black pepper, and lemon juice. Adjust seasonings as needed.
- Serve hot, garnished with fresh parsley or cilantro.
Notes
Make-ahead tips: This soup keeps well in the fridge for up to five days. It also freezes beautifully.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg