Description
Red lentils soup with lime and a hint of cinnamon
Ingredients
Scale
- 2 tsp olive oil
- 1 medium onion, quartered and sliced crosswise
- 2 bay leaves
- 1 cinnamon stick
- 1 tbsp finely minced fresh ginger
- 1 finely chopped garlic clove
- 1 cup (250 mL) red lentils
- 1 cup (250 mL) vegetable broth
- 2 cup (500 mL) hot water
- juice of 1 lime
- salt
- 2 tsp butter (OR Smart Balance or other vegan butter substitute)
- 1 medium red onion, cut into thin half-circles
- pinch salt
Instructions
- Heat the oil in a dutch oven or soup pot over medium heat. Add the onions, bay leaves, and cinnamon and cook until the onions are soft (about 5 minutes). Add the garlic and ginger and cook for another 5 minutes, stirring frequently.
- Add the lentils and stir them so they’re coated with oil. Add water and broth.
- Stir well, then bring to a boil.
- Turn heat down to low, cover, and cook for about 30 minutes, stirring occasionally.
- Stir in the lime juice while the soup is cooking, adding additional liquid if it gets too thick.
- Add about a teaspoon of salt. Continue to simmer, stirring occasionally, until the lentils have completely broken down into a smooth, creamy soup.
- While the soup is simmering, caramelize the onions.
- Heat the oil and butter in a skillet.
- Add the onions and cook over low, sirring occasionally for about 20 minutes, until onions are very soft and brown. Season with a little salt.
- To serve the soup, ladle it into bowls and top with onions.
- Prep Time: 10 mins
- Cook Time: 25 mins