Lentil & Arugula Soup With Caramelized Onion

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1 cup French green lentils

1 quart chicken broth or homemade vegetable stock

2 cups + a few tablespoons water

2 medium onions

2 tablespoons unsalted butter, cubed

2 carrots

1/2 to 1 teaspoon salt + more to taste

2 tablespoons red wine vinegar

Pinch of sugar

Freshly ground black pepper, to taste

1 small bunch arugula, roughly chopped

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