Lentil Soup with Caramelized Onions
Hearty and healthy, this soup is really easy to make. This soup does thicken up as it cooks. You could add more water or broth to the soup to thin it out, or leave it thicker if you like it that way. You could also puree a little of the soup and add back to the pot to make it a more creamy consistency.
- 1 Tablespoon olive oil
- 1 large sweet onion sliced
- 2 cups vegetable stock
- 2 cups of water
- 2 cups dried lentils rinsed
- 1 cup water
- 1 teaspoon of turmeric
- pinch cayenne more if you like it spicy
- salt and pepper to taste
- 1 Tablespoon lemon juice
- 1/4 cup plain low-fat yogurt for serving (use soy if vegan)
- 3 tablespoons fresh chopped herbs I used parsley
To caramelize the onion, heat the olive oil in a pan over moderate heat. Throw in the onion and cook until beginning to brown. Continue to cook until onions are brown, sweet, and sticky.
While the onions are caramelizing, in a medium saucepan, combine lentils with water, broth, cayenne, turmeric, salt, and pepper.
Bring to a boil, then reduce heat and simmer until lentils are soft and beginning to break down. You could smash some of the lentils against the side of the pan with a spoon to thicken the soup. Add the caramelized onions to the soup. If lentils look too dry, you could add more water or broth.
Turn off heat, and stir in chopped parsley and lemon juice. Ladle into bowls and serve with the low-fat yogurt (use soy for vegan) and the chopped fresh herbs.