Caramelized Onion and Lentil Soup

Name: Caramelized Onion and Lentil Soup
Yield: 4 servings
Ingredients: 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

This healthy soup is packed with low-fat, high-fiber, protein-rich lentils that will you leave you feeling satisfied.

Source: Everyday Food, April 2010

Servings

Ingredients

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

Directions

1. 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.

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Reviews

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sestinashell

14 MAY, 2012

Actually caramelized the onions, rather than just sauteing them as the recipe has it, and used 2 onions. I also added a pinch of cinnamon and some curry and dried lentils rather than canned. They way this recipe is written it would be wretched and bland, but with a bit of working it's delicious. Next time I'll toast some coriander seeds too.
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