Another Red Lentil Soup Recipe

Seems like there's as many different recipes for red lentil soup as there is pizza combinations. This one is an adaptation of a recipe from Chef Michele Cranston. Tasty for everyone - perfect for dieters

• Ready In: 55 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil, divided
• 1  medium onion, finely diced
• 1  tablespoon fresh ginger, grated
• 1  tablespoon ground cumin
• 2  carrots, peeled & grated
• 1  jalapeno, seeded & finely chopped (optional)
• 1  cup red lentil
• 4  cups  vegetable stock (or chicken stock)
• 1  large red onion, finely sliced
• 2 3⁄4 ounces fresh cilantro stems, with roots attached

Directions

1. Put 1 Tbsp of olive oil into a large saucepan and add the onion, ginger and cumin. Cook over medium heat until the onion is soft and transparent.
2. Add the carrot, jalapeño (optional), lentils and stock. Bring to a boil then reduce to a simmer. Cook for 30 minutes, or until the lentils have completely disintegrated.
3. Meanwhile, heat the remaining olive oil in a frying pan over medium heat and add the red onions.
4. Wash the cilantro and finely chop the roots and stems, leaving the top leafy section for garnishing later. Add the chopped cilantro roots and stems to the red onion and continue to cook, stirring occasionally, until the onions are caramelized.
5. To serve, ladle into bowls, garnish with a sprinkling of cilantro leaves then top with a spoonful of the caramelized onions.