I know, I know… we’re still in the heart of summer and I’m dreaming up easy and satisfying soup recipes. But hey, we’re somehow miraculously in August (already) and September is only one month away! I am by no means trying to spread panic, but Fall isn’t as distant as we’d like to think. Besides, I’m one of those weird people that like to enjoy cozy and hearty, plant-based soups year-round. So hear me out, because this one will surely become a fan favorite!
Let’s talk about this lentil soup, shall we? Five words: NOT your average lentil soup.
I grew up on lentil soup, so I know… My mom used to make (and still makes) a brown lentil soup with nothing but carrots and industrial amounts of garlic; and it spells comfort for me. But, I decided to spruce up the classic a little bit, you know?
It feeds a crowd, costs close to nothing, is pretty effortless to whip up AND doesn’t taste like your standard vegetarian or vegan fare. I always jokingly said that if I was to become a full-on vegetarian; I would absolutely cook a lot of Mediterranean and Indian-inspired dishes. Why? because they’re rich, vegetable-loaded, and you don’t feel deprived at all. This little recipe checks ALL those boxes and then some. I am beyond confident it will quickly become a part of your weekly dinner rotation!
The soup feels so hearty; it could easily double-up as a lentil stew or curry. It has fragrant spices that warm you from the inside out; think:
- cumin
- chili powder
- garlic
- curry powder
- thyme
- bay leaves
- red pepper flakes
- honey
- cinnamon
You’re probably surprised to find honey and cinnamon as part of the ingredients; but they compliment the soup ever so perfectly without overpowering the savory, flavorful goodness that’s happening here. Honey and cinnamon balance out the acidity in the tomatoes; and along with the sweetness present in the onions and carrots… they make this soup next-level good!
How I wish my 20 year-old self (hellbent on processed dinners- hello, boxed mac and cheese!) would have this little recipe in her hands to make a big batch of plant protein and then reheat it throughout the week. It’s great on it’s own, served over white or brown rice, or with crusty sourdough bread for dipping and a spritz of lemon. This soup is exactly the kind of low-maintenance, nourishing recipe I needed back then and still thrive on today.
You literally throw everything into a stock pot and the soup takes care of itself! AND just to be a little EXTRA; we’re topping it with a mountain of caramelized onions that give it the perfect smoky touch and take it over the top. Totally optional, but highly recommended!
Lentil Soup with Caramelized Onions
Ingredients
- 1/4 cup + 1 tablespoon extra virgin olive oil
- 2 medium yellow or white onions, chopped
- 3 medium carrots, chopped or thinly sliced into coins
- 2 teaspoons of fresh, minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons curry powder
- 1 teaspoon of chili powder
- 1 teaspoon of honey
- 1/2 teaspoon of cinnamon
- 1 teaspoon of dried thyme
- 1 large can (28 ounces) diced tomatoes, drained
- 1 + 1/3 cup red or green lentils, rinsed
- 4 cups vegetable or chicken broth
- 3 cups water
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon of ground black pepper
- 1 heaping teaspoon of red pepper flakes
- 2 bay leaves
- 2 cups chopped fresh spinach or kale (optional)
- 2 tablespoons fresh lemon juice
- 3 white onions (for the caramelized onions)
- 2 Tbsp of extra virgin olive oil
- 2 Tbsp of grass fed butter (optional, may omit or use vegan butter spreads)
- 1 tsp of sea salt
- 1 Tbsp of balsamic vinegar
Instructions
- Bring a stockpot to medium/low heat and add your olive oil. When the oil is hot, add your onions and carrots. When soft and translucent throw in: garlic, cumin, curry, chili powder, honey, cinnamon, and dried thyme.
- Mix until evenly coated and cook for 3 minutes until fragrant. Add your tomatoes and lentils and mix for another 2 minutes. Finally, throw in the broth, the water, the salt and pepper, the red pepper flakes and the bay leaves.
- Bring everything to a boil and then reduce heat to a simmer and cook for ~30 minutes while stirring occasionally. When ready, throw in your greens and stir.
- Use an immersion blender for ~7 seconds or remove 2 cups of the soup, place them into your blender for ~7 seconds and then back into the pot. This step makes for the creamiest soup, ever! We literally thicken the soup, with the soup! 😉
For the Caramelized Onions:
- Wash and peel your onions. Over a cutting board, slice them vertically (root to tip). In a saucepan, warm up your butter and olive oil. When the oil and butter mixture is hot and shimmering, add the sliced onions and stir around to spread them evenly.
- After ~7 mins, add your salt; this will help them “sweat and soften”. I then add ~1 Tbsp of water (or more, if needed) and the balsamic vinegar. I cook them for at least 30 mins, until they’re nice, dark and sweet.
Top your lentil soup with the caramelized onions, some sliced jalapeños, and a nice lemon wedge. Enjoy every spoonful! xx
By: Aleyda / The Dish On Healthy
