Recipe: Caramelized Onion and Lentil Soup

Earlier this week it was 40-degrees out and I was wearing a short-sleeved shirt to work, then today happened… a snowburst and drop in temperature to 20-degrees. It called for something warm and cozy. I’m not a big soup person. I don’t know why? Maybe because it doesn’t photograph well at all. It really does warm you up on even the coldest of days. This isn’t a brothy soup, it’s hearty, yet healthy- lentil are low in fat and high in protein.

Caramelized Onion and Lentil Soup

Serves 4- Adapted from Everyday Food April 2010


1 Tb. extra-virgin olive oil

1 large yellow onion, halved and thinly sliced

1 cup of lentils

2 1/2 cups low-sodium chicken/vegetable broth

1 1/2 cups water

1/4 cup plain low-fat Greek yogurt

*Variation: Add Sausage

Chopped fresh cilantro

Coarse salt and ground pepper


1. In a medium saucepan, heat oil over medium-high. Add onion and cook for 15-20 minutes- until the onions are browned, soft and fragrant.

2. Meanwhile, if you would like to add sausage, take the sausage and remove the casing. Brown sausage in a small saute pan. Once sausage is cooked through, drain on a paper towel.

3. Add lentils, broth, water and sausage and season with salt and pepper. Bring to a boil; reduce to a medium simmer and cook for 45 minutes to 1 hour, gradually smashing some lentils against the side of the pan with a spoon to thicken the soup.

Serve topped with a dollop of Greek yogurt and fresh herbs.


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