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.