Egyptian Red Lentil Soup with Caramelised Onions
, 1 h 20 min, Serves 6–8
A creamy red lentil soup from the Nile, spiced with cumin and coriander, topped with dark caramelised onions.
| prepHave a large pan and a separate smaller pan ready. | ||||||
| 1 large onion, finely chopped | Soften onion, carrot & garlic in oil, 10 min | Add lentils & stock, bring to boil | Simmer 40 min, skim foam, until lentils disintegrate | Stir in cumin, coriander, chilli & lemon juice | Season with salt & pepper, thin if needed | Ladle soup into bowls, top with caramelised onions |
| 1 carrot, finely chopped | ||||||
| 5 garlic cloves, finely chopped | ||||||
| 45 ml olive oil | ||||||
| 300 g dried red lentils | ||||||
| 2 litres / 2000 ml vegetable stock | ||||||
| 2 tsp ground cumin | ||||||
| 1 1/2 tsp ground coriander | ||||||
| Pinch of chilli | ||||||
| Juice of 1 lemon | ||||||
| Salt and pepper to taste | ||||||
| 3 large onions, sliced | Caramelise onions with vinegar & sugar, 30–40 min | |||||
| 15 ml balsamic vinegar | ||||||
| 12 g brown sugar | ||||||
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