Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Caramelized Onion and Lentil Soup 3.8 (13) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 This healthy soup is packed with low-fat, high-fiber, protein-rich lentils that will you leave you feeling satisfied. Ingredients 1 tablespoon extra-virgin olive oil 1 large yellow onion, thinly sliced 2 cans (15 ounces each) lentils, rinsed and drained 2 ¼ cups low-sodium chicken or vegetable broth Coarse salt and ground pepper ¼ cup plain low-fat yogurt, for serving 2 tablespoons chopped fresh herbs, such as parsley, chives, marjoram, or a combination, for serving Directions 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. Print