Description
A vegan-friendly, protein-packed soup blending caramelized onions and red lentils for a deeply savory, slightly sweet flavor. This easy, weeknight-friendly recipe delivers restaurant-quality richness without dairy or alcohol.
Ingredients
3–4 large yellow or brown onions, thinly sliced
1½ cups red lentils, rinsed and drained
6 cups vegetable or chicken broth (or water with extra seasoning)
2–3 tbsp olive oil or ghee (vegan butter for halal option)
3–4 cloves garlic, minced
1 tsp cumin, toasted
1 tsp turmeric
1 tsp paprika
1–2 chopped carrots or celery, optional
1 tbsp tomato paste, optional
Cilantro or parsley for garnish
Sea salt and black pepper, to taste
Instructions
Heat oil or ghee in a large pot over medium heat
Add onions and cook slowly for 20-25 minutes until caramelized and golden
Add garlic, cumin, turmeric, and paprika; sauté 2 minutes
Stir in lentils, broth, and optional vegetables
Bring to a boil, then reduce heat and simmer 25-30 minutes until lentils are tender
Stir in tomato paste (if using) and season with salt and pepper
Ladle into bowls and top with fresh herbs
Notes
For deeper flavor, char onions over an open flame first
Use a handheld immersion blender for a creamier texture
Store in airtight containers for up to 5 days
Add a dollop of vegan yogurt or coconut milk when serving
- Prep Time: 20
- Cook Time: 45
- Category: DINNER
- Method: Simmering
- Cuisine: Middle Eastern, North African, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg