Caramelized onions and Middle Eastern spices take this creamy lentil soup from ordinary, to seriously over-the-top packed with flavor! This cozy soup is the cure to your winter blues.
- 1 tablespoon olive oil
- 1 pound yellow onions, sliced into strips
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- Pinch cayenne pepper
- Pinch ground cloves
- 6 cups vegetable broth
- 1 ¾ cups dried brown lentils
- 1 large carrot, diced
- 1 tablespoon lemon juice, plus more to taste
- Salt and pepper to taste
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Place the onions and olive oil into a large pot and set over medium-low heat. Toss the onions a few times to coat with olive oil. Cook, uncovered, stirring occasionally, for about 45 minutes, until the onions are soft and caramelized.
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Add the garlic, cumin, coriander, cinnamon, cayenne pepper, and cloves to the pot and raise the heat to medium. Sauté for about 1 minute, until the garlic and spices are very fragrant.
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Add the broth, lentils, and carrot to the pot. Raise the heat to high and bring the liquid to a simmer. Lower the heat and allow to simmer for about 50 minutes, until the lentils and carrot are very tender.
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Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer it to a blender or food processor in batches, then return it to the pot. Thin it with some additional broth or water if you like.
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Reheat the soup if needed, then season with lemon juice and salt and pepper to taste.
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Ladle into bowls and serve.