Red Lentil Caramelised Onion Soup Recipes

Steps:

• 1. melt butter in saucepan over medium heat, add onion and sautee until brown.
• 2. Sprinkle sugar over onions and cook until sticky and sweet.
• 3. Separately, in a small pot, add lentils, stock, water, cayenne, tumeric and season with salt and pepper. Bring to a boil and then simmer until lentils are soft (about 25-35 minutes).
• 3. stir in parsley and lemon juice.
• 4. ladle soup and garnish with onions.

Steps:

• Rinse the lentils and rice in cold water and drain.
• Combine the 4 cups of stock and the water in large saucepan and bring to boil.
• Add the lentils, rice and cumin and return to the boil.
• Reduce heat and simmer uncovered, stirring occasionally until just tender, approx 15 minutes.
• Meanwhile, melt butter in large fry pan, add onion and cook until softens, add sugar and vinegar and cook stirring until onion caramelises, remove from heat.
• Stir the cayenne, coriander and parsley into the lentil mixture and bring to the boil.
• Stir in the caramelised onion mixture and the extra cup of stock, cook, stirring, until heated through.

Steps:

• In a medium saucepan, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft and edges are browned, about 15 minutes. Add lentils and broth and season with salt and pepper. Bring to a boil; reduce to a medium simmer and cook, gradually smashing some lentils against the side of pan with a spoon to thicken soup, 10 minutes. Serve topped with a dollop of yogurt and herbs.

Steps:

• Place an oven rack in the center of the oven, then preheat to 350°F.
• In a medium, oven-safe pan, heat 1 Tbsp. olive oil over medium heat. Add 1 large, thinly sliced onion and ½ tsp. Kosher salt. Cook, stirring often, until golden brown, about 25 minutes.
• Add ½ tsp. turmeric, 1 tsp. cumin, ¼ tsp. Aleppo pepper (or ⅛ tsp. crushed red pepper flakes), and 2 Tbsp. tomato paste. Cook and stir constantly until the onions are coated and the tomato paste has darkened slightly, about 2 minutes. Add ⅓ cup water; stir and scrape up all the browned bits on the bottom of the pan for 1 to 2 minutes, or until the liquid looks thickened and saucy. Add one 14-oz. can of lentil soup; cook, stirring to combine, 1 to 2 minutes. Turn off the heat and season with salt, pepper, and more Aleppo pepper or red pepper flakes to taste.
• Using a spoon, create 3 wells in the lentil mixture. Carefully crack 1 egg into each well. Transfer the pan to the oven and bake until the whites of the eggs are just set, 11 to 13 minutes.
• While the eggs bake, in a small pot or butter warmer, heat 2 Tbsp. unsalted butter, ghee, or olive oil over medium heat. Add ½ tsp. cumin seeds; swirl the pan until the seeds start to sizzle and brown, 30 seconds to 1 minute. Remove from the heat.
• Drizzle the finished eggs with the butter mixture, season with salt and pepper, and garnish with parsley before serving.