Friday, 21 November 2014

Lentil and Caramelised Onion Soup

Lentil and Caramelised Onion
The caramelised onion and fresh herbs and spice give this lentil soup another dimension.

Serves 4
Prep time: 10 minutes
Cooking time:  25 minutes

400g red lentils
100g brown rice
1 litre vegetable stock
1 litre water
1 tbsp ground cumin
40g butter
2 large onions, peeled & finely sliced
2 tbsp sugar
1 tbsp balsamic vinegar
A good pinch of cayenne pepper
Small handful of fresh coriander, roughly chopped
Small handful of fresh parsley, roughly chopped
250ml vegetable stock (extra)
Sea salt & freshly ground pepper

To serve:
Crusty Bread

Preparation method

1.  Rinse the lentils and rice under cold water and drain, place into a large pan and cover with the vegetable stock and water.  Add the cumin and bring to the boil.  Now reduce the heat and simmer uncovered for 15-20 minutes.

2.  Meanwhile, melt the butter in a large frying pan, add the onions and fry until softened.  Add the sugar and balsamic vinegar, stir until caramelised.

4.  Stir through the cayenne pepper, coriander and parsley into the lentils and bring to the boil.  Stir in the caramelised onions and extra stock, stir until heated through, season to taste.

5.  Divide into soup bowls and serve with crusty bread.

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