Name: Caramelised onion and lentil soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 60 gram butter; 4 onions, thinly sliced; 1 tablespoon brown sugar; 1 tablespoon balsamic vinegar; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 5 cup vegetable stock; 400 gram can lentils, drained, rinsed; 1/3 cup coriander leaves; garlic turkish fingers, to serve (see notes)

Caramelised onion and lentil soup

Serves 4

Prep

20M

Cook

30M

Total

50M

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Ingredients

60 gram butter

4 onions, thinly sliced

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

2 teaspoon ground cumin

2 teaspoon ground coriander

1/2 teaspoon cayenne pepper

5 cup vegetable stock

400 gram can lentils, drained, rinsed

1/3 cup coriander leaves

garlic turkish fingers, to serve (see notes)

Method

1.Melt butter in a large saucepan on medium. Saute onions for 4-5 minutes, until tender. Stir in sugar and vinegar. Cook, stirring, for 15-20 minutes, until caramelised. Add spices. Cook a further 1 minute, until aromatic.

2.Stir in stock and lentils. Bring to the boil on high. Reduce heat to low and simmer for 4-5 minutes.

3.Stir coriander through and season to taste. Serve with garlic turkish fingers (see Notes).

GARLIC TURKISH FINGERS: Brush turkish bread pieces with olive oil, rub with a garlic clove and sprinkle with seasoning. Grill for 2-3 minutes, until golden. Red, brown or white onions can be used for this. Cook them slowly, stirring.
Note

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