Description
A wholesome and comforting vegan soup featuring slow caramelized onions, earthy lentils, and a rich broth. Perfect for cozy weeknights and easy to make with pantry staples.
Ingredients
- 4 large yellow onions, thinly sliced (about 600g / 1.3 lbs)
- 1 cup dry brown or green lentils (200g / 7 oz)
- 4 garlic cloves, minced
- 6 cups vegetable broth (1.4 liters / 56 fl oz)
- 3 tablespoons olive oil (45 ml)
- 1 tablespoon balsamic vinegar (15 ml)
- 1 tablespoon tomato paste (15g / 0.5 oz)
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste (start with 1 teaspoon salt)
- Crusty bread for serving (such as sourdough or baguette)
- Optional add-ins:
- 1 cup diced carrots
- 1 cup diced celery stalks
- A pinch of red pepper flakes
Instructions
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-low heat.
- Add sliced onions and a pinch of salt. Stir every 5 minutes and slowly caramelize the onions for 30-40 minutes until deep golden brown and jammy.
- Stir in minced garlic and tomato paste. Cook for 2 minutes, stirring constantly to slightly caramelize the tomato paste.
- Add balsamic vinegar and stir to deglaze the pan, scraping up browned bits.
- Pour in lentils, vegetable broth, thyme, and bay leaf. Stir to combine and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender but hold their shape. If using, add diced carrots and celery at the start of simmering.
- Remove bay leaf. Taste and season with salt, black pepper, and optional red pepper flakes.
- Ladle soup into bowls and serve with crusty bread. Drizzle extra olive oil on top if desired.
Notes
[‘Do not rush caramelizing the onions; low and slow heat is key to avoid burning and bitterness.’, ‘Use brown or green lentils for better texture; red lentils cook faster but become mushy.’, ‘Use low-sodium vegetable broth to control salt levels.’, ‘Balsamic vinegar adds essential depth and balances sweetness.’, ‘Soup tastes better the next day; store leftovers in the fridge up to 4 days.’, ‘For creamier texture, blend about a cup of soup and stir back in.’, ‘Can be made in a slow cooker by caramelizing onions first, then cooking on low for 6-8 hours or high for 3-4 hours.’, ‘Freeze in portions if needed, but texture may change.’]
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Soup
- Cuisine: Vegan, Plant-Based
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 280
- Sodium: 350
- Fat: 5
- Carbohydrates: 40
- Fiber: 14
- Protein: 18
Keywords: vegan soup, caramelized onion soup, lentil soup, plant-based, comfort food, easy soup recipe, wholesome soup