Lentil and Caramelised Onion

The caramelised onion and fresh herbs and spice give this lentil soup another dimension.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
  • 400 g red lentils
  • 100 g brown rice
  • 1 l vegetable stock
  • 1 l water
  • 1 tbsp ground cumin
  • 40 g butter
  • 2 large onions (peeled & finely sliced)
  • 2 tbsp sugar
  • 1 tbsp balsamic vinegar
  • 1 good pinch cayenne pepper
  • 1 small handful fresh coriander (roughly chopped)
  • 1 small handful fresh flat leaf parsley (roughly chopped)
  • 250 ml vegetable stock
  • sea salt & pepper (freshly ground)
  • To serve
  • crusty bread
  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.
  3. 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.
  4. Divide into soup bowls and serve with crusty bread. Enjoy!