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Red Lentil & Caramelized Onion Soup
4-6
Steps
- “High-fiber lentils promote heart health, lower cholesterol, provide vegetable protein, stabilize blood sugar, and are rich in iron and B vitamins. We love combining these earthy gems with the deep, roasty, slightly sweet flavor of caramelized onions. This soup will gently warm your stomach and keep you satisfied.”
- 1. Heat a medium-sized saucepan over medium-high heat and add 1 tablespoon of olive oil. When it dances, add the shallots, garlic, carrots, turmeric, and cinnamon.
- 2. Cook until the shallots soften and the mixture becomes aromatic, 3 to 5 minutes.
- 3. Add the beets and vegetable broth and bring the mixture to a boil. Add the lentils and reduce the heat to a simmer. Season with salt and pepper and continue cooking at a simmer for 15 to 25 minutes, or until the lentils are soft and the vegetables are tender.
- 4. Prepare the caramelized onions while the soup cooks. If using cardamom pods, crush them (the bottom of a pan works nicely) and remove the seeds.
- 5. Grind the seeds into a powder with a mortar and pestle.
- 6. Heat a medium-sized saucepan over medium-high heat, add 1 tablespoon of olive oil, and heat until the oil dances. Add the onion, cardamom, and coriander.
- 7. Keep the heat high so the onions begin to brown, stirring continuously.
- 8. If the onions start sticking to the pan, add a bit of water. Continue cooking for 10 minutes or until the onions are caramelized and golden brown. Reduce the heat if necessary to keep them from burning. Season with a pinch of salt and pepper.
- 9. Fill bowls with soup and top with a tablespoon of onions and serve, or simply stir the onions into the soup.
- Originally featured in Make Ahead Soups
Originally published at Goop.com. Reproduced for personal collection.
