Best 4 Cannellini And Lentil Soup With Caramelized Onions Recipes

Dive into a symphony of flavors with this hearty and nourishing Cannellini and Lentil Soup with Caramelized Onions. This wholesome dish combines the goodness of cannellini beans, lentils, and a medley of aromatic vegetables, simmered in a rich and flavorful broth. Each spoonful is bursting with textures and flavors, from the creamy beans and lentils to the sweet caramelized onions and the savory herbs and spices.

Accompanying this main course are two complementary recipes that further elevate the dining experience. The first is a tangy and refreshing Lemon-Herb Vinaigrette, a perfect drizzle to brighten up the soup with its vibrant acidity and herbaceous notes. The second recipe introduces a delectable Parmesan-Garlic Bread that adds a crispy and cheesy touch to the meal. With its golden-brown crust and garlicky aroma, this bread becomes an irresistible dipping companion for the soup.

Together, these recipes create a satisfying and wholesome meal that caters to various dietary preferences, making it a versatile addition to your culinary repertoire. Whether you're a vegetarian seeking a protein-packed dish or simply looking for a comforting and flavorful soup, this Cannellini and Lentil Soup with Caramelized Onions is sure to delight your taste buds and warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMELIZED ONION AND LENTIL SOUP

Caramelized Onion and Lentil Soup image

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

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 229 g, Fat 4 g, Fiber 15 g, Protein 16 g

CANNELLINI AND LENTIL SOUP WITH CARAMELIZED ONIONS

Cannellini and Lentil Soup with Caramelized Onions image

Yield Makes about 9 cups, serving 4 as a main course

Number Of Ingredients 12

Ingredients

3/4 cup dried cannellini beans (about 5 ounces), picked over
12 cups water
3/4 cup dried lentils
1/3 cup bulgur
1/3 cup long-grain white rice
2 teaspoons ground coriander
1 teaspoon ground cinnamon
2 medium onions, halved lengthwise and sliced thin
2 tablespoons olive oil
2 teaspoons salt
cayenne to taste
1/2 cup packed fresh parsley leaves, washed, dried, and minced

Steps:

In a 4-quart heavy saucepan simmer cannellini beans in water 10 minutes. Stir in lentils, bulgur, rice, coriander, and cinnamon and simmer until cannellini are very tender and lentils fall apart, about 45 minutes. (Old beans may take longer to cook.)
Preheat oven to 450°F.
In a shallow baking pan toss together onions, oil, salt, and cayenne and roast in middle of oven, stirring occasionally, until golden brown, about 20 minutes. Stir onions and parsley into soup and simmer 1 minute.

SPICED LENTIL AND CARAMELIZED ONION BAKED EGGS

Spiced Lentil and Caramelized Onion Baked Eggs image

Caramelized onions and a trio of spices turn an ordinary can of lentil soup into a stew-y, flavorful dinner.

Provided by Kendra Vaculin

Categories Lentil Fall Egg Winter Quick & Easy Stew Onion Vegetarian Tree Nut Free

Yield 2-3 servings

Number Of Ingredients 12

Ingredients

1 (14.5-ounce) can basic lentil soup, like Amy's
1 large onion, thinly sliced
½ tsp. turmeric
1 tsp. cumin
¼ tsp. Aleppo pepper or ⅛ tsp. crushed red pepper flakes
2 Tbsp. tomato paste
3 large eggs
2 Tbsp. ghee, unsalted butter, or olive oil
½ tsp. whole cumin seeds
Olive oil
Kosher salt and freshly ground black pepper
Parsley, for finishing

Steps:

Place an oven rack in the center of the oven, then preheat to 350°F.
In a medium, oven-safe pan, heat 1 Tbsp. olive oil over medium heat. Add 1 large, thinly sliced onion and ½ tsp. Kosher salt. Cook, stirring often, until golden brown, about 25 minutes.
Add ½ tsp. turmeric, 1 tsp. cumin, ¼ tsp. Aleppo pepper (or ⅛ tsp. crushed red pepper flakes), and 2 Tbsp. tomato paste. Cook and stir constantly until the onions are coated and the tomato paste has darkened slightly, about 2 minutes. Add ⅓ cup water; stir and scrape up all the browned bits on the bottom of the pan for 1 to 2 minutes, or until the liquid looks thickened and saucy. Add one 14-oz. can of lentil soup; cook, stirring to combine, 1 to 2 minutes. Turn off the heat and season with salt, pepper, and more Aleppo pepper or red pepper flakes to taste.
Using a spoon, create 3 wells in the lentil mixture. Carefully crack 1 egg into each well. Transfer the pan to the oven and bake until the whites of the eggs are just set, 11 to 13 minutes.
While the eggs bake, in a small pot or butter warmer, heat 2 Tbsp. unsalted butter, ghee, or olive oil over medium heat. Add ½ tsp. cumin seeds; swirl the pan until the seeds start to sizzle and brown, 30 seconds to 1 minute. Remove from the heat.
Drizzle the finished eggs with the butter mixture, season with salt and pepper, and garnish with parsley before serving.

LENTIL AND CANNELLINI BEAN SOUP

Lentil and Cannellini Bean Soup image

This is a low-kj classic from Good Taste magazine.I often drop in a handful of pasta in the last 10 minutes.

Provided by katew

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
2 carrots, peeled, diced
1 onion, finely chopped
1 garlic clove, finely chopped
4 cups vegetable stock
1 (800 g) can diced tomatoes
1 (400 g) can brown lentils, drained and rinsed
1 (400 g) can cannellini beans, drained and rinsed
parmesan cheese, to serve or crispy bacon
salt and pepper

Steps:

Heat oil in large pot.
Add carrot, onion and garlic.
Cook 3 minutes till soft.
Add stock and tomatoes, bring to boil.
Reduce heat and simmer 20 minutes.
Add lentils and beans, cook further 10 minutes.
Or keep simmering till desired thickness.
Season to taste, serve with bacon or parmesan.

Tips:

Use dried beans and lentils. This will give your soup a richer flavor and texture. If you use canned beans and lentils, be sure to rinse them well before adding them to the soup.
Soak the beans and lentils overnight. This will help them cook more evenly and quickly. If you don't have time to soak them overnight, you can quick-soak them by bringing them to a boil in a pot of water, then removing them from the heat and letting them sit for an hour.
Caramelize the onions. This will add a delicious sweetness and depth of flavor to the soup. To caramelize the onions, cook them over medium-low heat in a large pot or Dutch oven until they are golden brown and soft.
Use a variety of vegetables. This will give your soup more flavor and nutrients. Some good vegetables to use in this soup include carrots, celery, potatoes, and tomatoes.
Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a splash of lemon juice or vinegar to brighten the flavors.

Conclusion:

This cannellini and lentil soup is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover beans and lentils. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will enjoy.