Best Caramelized Onion And Lentil Soup Recipes

Caramelized Onion and Lentil Soup image

Provided by Martha Stewart

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 large yellow onion, thinly sliced
2 cans (15 ounces each) lentils, rinsed and drained
2 1/4 cups low-sodium chicken or vegetable broth
Coarse salt and ground pepper
1/4 cup plain low-fat yogurt, for serving
2 tablespoons chopped fresh herbs, such as parsley, chives, marjoram, or a combination, for serving

Steps:

In a medium saucepan, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft and edges are browned, about 15 minutes. Add lentils and broth and season with salt and pepper. Bring to a boil; reduce to a medium simmer and cook, gradually smashing some lentils against the side of pan with a spoon to thicken soup, 10 minutes. Serve topped with a dollop of yogurt and herbs.

Nutrition Facts : Calories 229 g, Fat 4 g, Fiber 15 g, Protein 16 g

LENTIL SOUP WITH CARAMELIZED ONION, RICE, AND SPINACH image

Yield 3 quarts

Number Of Ingredients 15

3 tablespoons olive oil
1 tablespoon unsalted butter
4 large onions, thinly sliced
Salt and pepper
2 quarts low-sodium vegetable or chicken broth
2large carrots, scraped and finely chopped
1 large stalk celery, finely chopped
3 cloves garlic, minced
½ teaspoon ground cinnamon
2 large bay leaves
1 cup dry white wine
1¼ cups du Puy lentils, picked over and rinsed
2/3 cup long-grain white rice
12 cups (about 6 ounces) loosely packed baby spinach
2 tablespoons sherry vinegar

Steps:

In a very large skillet set over medium-high heat, heat 1 tablespoon oil and the butter until butter stops foaming. Add onions and 1 teaspoon salt, toss to coat, and cook until onions release some liquid, about 6 minutes. Reduce heat to medium-low and cook, stirring and scraping bottom of pot frequently (adjusting heat if needed), until onions are golden brown, about 40 minutes longer. Add 1 cup broth, increase heat to high, and use wooden spoon to scrape up brown film on bottom of pot so it dissolves into liquid, about 30 seconds. Set aside off heat. Meanwhile, in a large Dutch oven over medium heat, heat remaining 2 tablespoons oil until shimmering. Add carrots and celery and cook, stirring occasionally, until soft, about 8 minutes. Add garlic, cinnamon, and bay leaves, and cook, stirring constantly, until fragrant, about 40 seconds. Add wine, increase heat to high, scrape up brown film on bottom of pot until it dissolves into the liquid, and cook, stirring constantly, for 1 minute. Add lentils and remaining 7 cups broth, and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes. Add rice, 1½ teaspoons salt, and pepper to taste, replace cover, and cook 20 minutes longer. Add onion mixture, stir, replace cover, and continue cooking until lentils and rice are tender, 5 to 10 minutes longer. Discard bay leaves, add spinach and vinegar, and cook until spinach wilts, about 1 minute. Adjust seasoning with salt, pepper, or vinegar, if necessary, and serve hot.