Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Caramelized Onion and Lentil Soup 3.8 (13) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print