This soup originated from a woman who lived in a little village on the Nile; it is in Claudia Roden’s latest book Med and it is wonderful. The cooked down lentils bring a creaminess to the soup, the spices bring a warmth and it’s finished off with the sharp sweetness of the caramelised onions.
I thought the lentils would take ages to cook down but they don’t. It can be an easy, healthy, delicious weeknight meal.
1 large onion, finely chopped
1 carrot, finely chopped
5 garlic cloves, finely chopped
3 tbsp olive oil
1 1/2 cup of dried red lentils
2 litres vegetable stock
2 tsp ground cumin
1 1/2 tsp ground coriander
Pinch of chilli
Juice of 1 lemon
Salt and Pepper to taste
Ingredients- caramelised onions
3 large onions, sliced
Splash of balsamic vinegar
1 tbsp brown sugar
- Soften the onions, carrots and garlic in olive oil in a large pan on low heat for about 10 mins.
- Add the lentils and stock and bring to the boil and then simmer for 40mins, until the lentils have disintegrated. As foam appears on the top skim it off.
- Meanwhile cooked the caramelised onions in a pan on low heat with a bit of olive oil, balsamic vinegar and brown sugar until dark and soft, about 30-40mins.
- Stir in the cumin, coriander, chilli and lemon juice. Season with salt and pepper to taste.
- If the soup needs thinning add a bit of water, it shouldn’t be too thick.
- Ladle the soup into bowls and top with caramelised onions.