Red Lentil & Caramelised Onion Soup

Total Time
35mins
Prep 10 mins
Cook 25 mins

From an AWW magazine, thick and satisfying soup.

Ingredients Nutrition

Directions

  1. Rinse the lentils and rice in cold water and drain.
  2. Combine the 4 cups of stock and the water in large saucepan and bring to boil.
  3. Add the lentils, rice and cumin and return to the boil.
  4. Reduce heat and simmer uncovered, stirring occasionally until just tender, approx 15 minutes.
  5. Meanwhile, melt butter in large fry pan, add onion and cook until softens, add sugar and vinegar and cook stirring until onion caramelises, remove from heat.
  6. Stir the cayenne, coriander and parsley into the lentil mixture and bring to the boil.
  7. Stir in the caramelised onion mixture and the extra cup of stock, cook, stirring, until heated through.
Most Helpful

We did not care for it - my husband called it "cumin soup". He tried to eat it, the rest of us went with a frozen pizza. Some notes: I put the rice on to cook first since it takes longer, then added the lentils. I had to google "fresh coriander" to find that it was cilantro. I used yellow onions since I don't know what brown onions are. Overall I'm really annoyed to be throwing out a huge batch of soup after crying over the onions!

Loralieva November 15, 2012

If I could I would give this a 3.5 star rating...unfortunately that's not possible! As a whole I liked the fact that this soup was filling and healthy but I wasn't keen on the combination of the onions and the lentils. It still made a nice lunch with massive portions! Thanks.

Ginger Rose June 18, 2009

I followed the advice from canthelpmyself and cooked the onions first then added the stock, lentils and rice, etc.. As I had leftover chorizo sausages I added 3 of them (chopped up) as well as some achiote seasoning and turmeric. This was very easy to make and extremely tasty. Thank you very much for posting this recip!

BonnieD Oz November 30, 2008