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Serves: 4

Caramelised Onion and Lentil Soup


  1. Heat the oil in a saucepan over a medium heat. Add the onions and cook gently for 10-15 minutes or until browned.
  2. Stir in garlic, ginger and spices and cook for 1 minute until fragrant.
  3. Add the lentils, vegetables and stock to the saucepan and simmer over medium heat for approximately 35 minutes, or until the vegetables are soft. Remove soup from stove then blend or process to a slightly chunky consistency.
  4. Stir through the milk and reheat gently without boiling.
  5. Combine the yoghurt and mint.
  6. To serve: top with swirl of mint yoghurt.



  • 2 tsp olive oil
  • 4 onions, finely sliced
  • 2 cloves garlic, crushed
  • 1 tsp grated fresh ginger, grated
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground black pepper
  • 1 x 400g tin brown lentils, drained and rinsed
  • 1 potato, finely chopped
  • 1 carrot, finely chopped
  • 2 cups (500mL) reduced salt vegetable stock
  • 1 cup (250mL) reduced fat milk
  • 200g reduced fat natural yoghurt
  • 1 tablespoon (15g) fresh mint, finely chopped

Last updated: May 27, 2024 at: 2:01 pm