Caramelized Onion and Lentil Soup

By Chef_JR4

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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

n 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.