Onion and Lentil Soup

Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes

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Ingredients

• 1 kg onions, sliced into rings
• 4 tablespoons olive oil
• 1 ½ teaspoons dried thyme
• 5 garlic cloves, minced
• 2 bay leaves
• Freshly ground black pepper, to taste
• 1.25 liters vegetable stock
• 100 g red lentils

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Preparation Method

1. Prepare the Onions:
   • Peel and slice the onions into thin rings.
2. Cook the Onions:
   • Heat the olive oil in a large pot over medium heat.
   • Add the onions and sauté for 5 minutes, stirring occasionally.
   • Sprinkle in the thyme, garlic, and a generous amount of black pepper.
   • Continue cooking over medium heat, stirring regularly, until the onions soften and caramelize. This should take about 35–40 minutes.
3. Add Bay Leaves and Stock:
   • Once the onions are caramelized, add the bay leaves and pour in the vegetable stock. Stir well and bring the soup to a boil.
4. Cook the Lentils:
   • Add the red lentils to the pot and reduce the heat to low.
   • Simmer the soup gently for 25 minutes, stirring occasionally, until the lentils are tender and fully cooked.
5. Finish the Soup:
   • Remove the bay leaves before serving.
   • Taste and adjust the seasoning with additional pepper or salt if needed.
6. Serve:
   • Ladle the soup into bowls and enjoy warm. For an extra touch, serve with crusty bread or a drizzle of olive oil on top.

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Tips and Variations

• Add Depth: For a richer flavor, deglaze the caramelized onions with a splash of white wine or balsamic vinegar before adding the stock.
• Texture: Blend half of the soup with an immersion blender for a creamy consistency while keeping some chunks intact.
• Toppings: Garnish with fresh parsley, croutons, or a sprinkle of smoked paprika for added flavor.
• Protein Boost: Add cooked chickpeas or additional lentils for extra protein.