Caramelized Onion and Lentil Soup


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


  • 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


  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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