Red Lentil & Caramelised Onion Soup

READY IN: 35mins
Recipe by Evie*

From an AWW magazine, thick and satisfying soup.

Top Review by Loralieva

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!

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.

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